Wild Rice Crêpes with Chicken and Mushrooms Wild Rice Crêpes with Chicken and Mushrooms

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Holiday Celebrations: 2007



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 facts Per serving: about

  • Sodium 1112 mg
  • Protein 34 g
  • Calories 594.0
  • Total fat 31 g
  • Cholesterol 217 mg
  • Saturated fat 14 g
  • Total carbohydrate 47 g


  • Iron 30.0
  • Folate 52.0
  • Calcium 23.0
  • Vitamin A 36.0
  • Vitamin C 107.0
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Wild Rice Crêpes with Chicken and Mushrooms