Tested till perfect Wild Rice Crêpes with Chicken and Mushrooms

Wild Rice Crêpes with Chicken and Mushrooms

For the fresh mushrooms, you can use cremini, white button or shiitake mushroom caps.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 pkg (14 g) 1pkg (14 g)dried porcini mushroomdried porcini mushrooms
  • 1 tbsp 1tbspvegetable oil
  • 3 3boneless skinless chicken breastboneless skinless chicken breasts, cut into 3/4 inch cubes
  • 2 tbsp 2tbspbutter
  • 4 cups 4cupsthinly sliced fresh mushroomfresh mushrooms
  • 1/2 1/2oniononions, diced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 4 oz 4ozlight cream cheese, cubed
  • 2 tsp 2tspminced fresh sage or thyme, (or 1/2 tsp/2 mL dried)
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 12 12wild rice crepewild rice crepes
  • 2 cups 2cupsTomato Red Pepper Sauce
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Grease 13- x 9-inch (3 L) glass baking dish; set aside.

In heatproof bowl, cover porcini mushrooms with 2/3 cup (150 mL) boiling water; let stand until softened, 20 minutes. Drain, reserving liquid. Chop mushrooms.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl; set aside.

Add half of the butter to pan and melt over medium-high heat; sautee soaked and fresh mushrooms, onion, salt and pepper until tender and liquid is evaporated, about 5 minutes.

Return chicken to pan. Stir in cream cheese, sage and reserved soaking liquid; simmer over medium heat until smooth and chicken is no longer pink inside, about 3 minutes. Stir in all but 2 tbsp (25 mL) of the Parmesan; let cool slightly.

Spoon about 1/3 cup (75 mL) filling in line along centre of each crepe. Roll up and arrange snugly, seam side down and in single layer, in prepared pan. (Make-ahead: Cover with foil and refrigerate for up to 24 hours; bake for 10 minutes longer, uncovering for last 15 minutes.)

Melt remaining butter; brush over crepes. Sprinkle with remaining Parmesan. Bake in 350°F (180°C) oven until heated through, about 35 minutes.

Spoon Tomato Red Pepper Sauce onto each plate; top with 2 crepes.

Nutritional Information Per serving: about

cal 594 pro 34g total fat 31g sat. fat 14g
carb 47g fibre 4g chol 217mg sodium 1,112mg

% RDI:

calcium 23 iron 30 vit A 36 vit C 107
folate 52
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