Rotisserie chicken leftovers work well in this crepe recipe.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 5 |
| Yield: | 10 packets |
Ingredients
- 1 cup milk
- ⅔ cup all-purpose flour
- 3 eggs
- ½ teaspoon salt
- 1 teaspoon butter, or as needed
- 3 cups sliced fresh mushrooms
- 4 tablespoons chopped onion
- 2 cloves garlic, minced
- ½ cup ricotta cheese
- 2 tablespoons cream cheese
- 2 cups chopped rotisserie chicken meat
- salt and ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking pan.
- Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
- Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
- Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
- Bake in the preheated oven until golden and bubbling, about 15 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 199 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1020 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is so good! I haven’t done crepes in a long time, this turned out so good!!
I added 2Tbls. Cottage Cheese and 1 Tbls. Crema Honduran, in substitute of the Cream Cheese. Also I added a pinch of Mozzarella on top of Parmesan Cheese. And, I laid 2 Tbls. Crema Honduran on the plate, before laying the baked stuffed crepe on it. Also added chives and Mozzarella to the top of the gravy. Yum This was great.
I made this and really liked the flavors. The recipe was a little lacking in gravy. I would increase the amount of gravy ingredients the next time. There was also too much filling for the number of crepes. You could reduce the filling ingredients a little more or increase the number of crepes you make. Good recipe! I will make this again.
Loved this! Very easy! The hubby & my little loved these! Didn’t make any alterations with the exception of adding 1/2 tsp. Thyme to the crepe batter for a little extra savory touch to an other wise bland batter. Next time we will add spinach to the mushroom mixture & a little mozzarella as well.
Loved the idea of making little packets. Made my own broth and chicken by simmering legs. Doubled the sauce.
The whole family loved it. I used my own crepes recipe. The filling was on point, but the gravy wasn’t so good. Might need to use different recipe.
This was such an easy dish. I used mozzarella shredded cheese instead of the Parmesan It was good!