Baked Herbed Crepes with Chicken and Mushrooms

Baked Herbed Crepes with Chicken and Mushrooms 150 Author: Canadian Living Credits: Baked Herbed Crepes with Chicken and Mushrooms 150

Stuffed crepes baked until golden and served with salad make an appetizing brunch or light dinner. It's easier to fill the crepes when the filling is cooled.

  • Portion size 6 servings

Ingredients

  • 12 Herbed Crepes
Filling:
  • 3 boneless chicken breasts
  • 1/4 cup butter
  • 4 cups halved button mushrooms
  • 1 onion diced
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup dry sherry or sodium-reduced chicken stock
  • 1/4 cup all-purpose flour
  • 2 cups sodium-reduced chicken stock
  • 1 cup milk
  • 1 pinch ground nutmeg
  • 1 cup shredded fontina cheese

Method

Filling: In saucepan of simmering water, cover and poach chicken until no longer pink inside, about 12 minutes. Transfer chicken to plate and let cool; dice and set aside in large bowl.

Meanwhile, in skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; saut?ushrooms, onion, garlic and half each of the salt and pepper until golden and almost no liquid remains, about 5 minutes.

Add sherry and bring to boil; boil until evaporated, about 1 minute. Scrape into bowl with chicken.

In saucepan, melt remaining butter over medium heat; whisk in flour and cook, whisking constantly, until pale golden, about 2 minutes.

Whisk in chicken stock, milk, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 8 minutes. Whisk in Fontina cheese until smooth.

Reserve 2 cups (500 mL) of the sauce; stir remaining sauce into chicken mixture. Let cool. Cover and refrigerate filling and reserved sauce separately until filling is firm enough to roll, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In small saucepan, reheat sauce over medium heat, whisking until smooth. (Or microwave on high in microwaveable bowl for 2 minutes, whisking once.) Spread 1/2 cup (125 mL) sauce in greased 13- x 9-inch (3 L) glass baking dish.

Spoon about 1/3 cup (75 mL) filling in line along centre of each cr?. Roll up and arrange snuggly, seam side down and in single layer, in prepared dish. Drizzle with remaining sauce. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Bake in 375°F (190°C) oven until golden, bubbly and heated through, about 35 minutes.

Nutritional facts Per serving: about

  • Sodium 721 mg
  • Protein 31 g
  • Calories 466.0
  • Total fat 25 g
  • Cholesterol 197 mg
  • Saturated fat 14 g
  • Total carbohydrate 29 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Herbed Crepes with Chicken and Mushrooms

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