Thursday, June 1, 2017

Chicken and Mushroom Crêpes


If you don't make crêpes because of the hassle of, well, making crêpes, then let me introduce you to a product from Melissa's Produce that I always have on hand. Melissa's Ready-to-Use Crêpes come in packages of nine, are every bit as good as homemade without the hassle, work equally well for both sweet and savory dishes, freeze beautifully, and have saved me many times.

They work equally well for breakfast, brunch, and lunch as they do for dessert and dinner. You can wrap almost anything up in a crêpe, top it with something sweet or savory, and have a wonderful main dish, side dish, or dessert.

I twisted my knee over the weekend, no surprise considering all of the furniture moving and heavy lifting that I do, so didn't want to struggle out to the supermarket today. I did, however, want a nice meal, so I rummaged around in the fridge to see what was available, and made these delicious crêpes.
Chicken and Mushroom Crêpes

1 tablespoon unsalted butter
6 ounces cremini mushrooms, sliced
1/2 cup diced onion
1/3 cup diced celery
1/2 teaspoon finely minced garlic
2 tablespoons butter (not to be confused with the unsalted butter above)
3 tablespoons flour
1/4 cup dry sherry
2 cups homemade chicken stock
2/3 cup heavy cream
Salt and freshly ground black pepper to taste
1 teaspoon chicken soup base (I use Jamison)
2 cups cooked chicken breast, cubed
1 package of
Melissa's Ready-to-Use Crêpes

Preheat oven to 350°F. Spray a 1-1/2 quart baking dish with Pam; set aside.

Melt unsalted butter in a 10-inch skillet over medium heat. Stir in mushrooms and cook for 2 to 3 minutes, then stir in onion, cook for 2 to 3 minutes, and, lastly, stir in garlic and cook for one minute more. Add butter, stirring until melted, and then sprinkle in flour, stir together and allow to cook for 1 to 2 minutes to get rid of the floury taste. Stir in the sherry, and the chicken stock, a little bit at a time, continuing to stir in the doing. Bring to a boil, turn down heat, and allow to simmer until mixture begins to thicken, 3 to 5 minutes. Stir in the heavy cream, salt and pepper, and the chicken soup base, and continue to simmer until sauce thickens again. 

Place chicken in a mixing bowl, and pour some of the sauce on top of it, 1/3 cup at a time, stirring after each addition, until the chicken comes together, much in the same way chicken salad would come together. Divide chicken among six crêpes (or more depending upon how full you want each crêpe), roll up, and place seam side down into your baking dish. Place into your oven and bake for 25 to 30 minutes. Warm the remainder of the sauce, pour over the crêpes, and serve.

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4 comments:

Linda said...

Thank you for including a picture of the bite you took! It looks wonderful. I never thought about ready-to-use crepes!
Hope your knee gets better. :)

Judee Algazi said...

Thanks for sharing about the ready made crepes. I love to serve crepes for dessert and hate making them. Problem solved. Your chicken dish looks amazing

Cynthia Rotzien said...

That looks amazing, I love mushrooms and my kids love crepes. I see a win-win.

jmac said...

Yum! So wish I could get my hands on these Melissa products of which you speak. 😔