CHICKEN AND MUSHROOM CREPE RECIPE #dinner #mushroom #recipes #shrimp #chcken

This Chicken and Mushroom Crepe Recipe is a fabulous dish to serve at a lunch or an extravagant early lunch. The best part about it is its majority can be made the day ahead, leaving only the bechamel sauce, gathering and preparing to the day of your gathering. This is likely not one of my generally "conventional" French Recipes, however who can disapprove of a flavorful chicken crepe with bechamel sauce?

This crepe formula is truly "Franglais Cooking, best case scenario. In Brittany, France where crepes start from, you'll discover sweet crepes made with white flour or appetizing crepes, or Galettes as they are called, made with buckwheat flour or "ble noir". Be that as it may, you don't generally discover a "blend" of appetizing crepes, in a white flour crepe, this way.

When I previously served this dish to my French spouse he resembled "huh?"… yet at that point, obviously, he ate up each chomp, since let's be honest who can oppose a rich chicken and mushroom crepe formula slathered in bechamel sauce and bested with foaming gruyere cheddar?!

Also try our recipe : Baked Lemon Chicken with Asparagus #dinner #asparagus #lemon #chicken #paleo

INGREDIENTS

FOR THE CREPES: (MAKES 10 CREPES JUST IN CASE IN TAKES A LITTLE PRACTICE WITH THE FLIPPING!)

1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill

FOR THE FILLING

2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce

1 tbsp (15ml) parsley, minced
INSTRUCTIONS

Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
Then whisk in the melted butter and the dill.
Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
Slide the crepe off the pan onto a cutting board and repeat the process making the crepes, and sliding them onto the cutting board.
Allow the crepes to cool while you prepare the filling.
In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

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