CHICKEN AND MUSHROOM CREPES

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A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. Ideal party food for that special luncheon or brunch. 

INGREDIENTS
  • 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

FOR THE BÉCHAMEL SAUCE:

  • 2 tbsp (30g) butter
  • 2 tbsp (15g) flour
  • 2 1/3 cup (555ml) milk
  • 1 garlic clove, minced
  • salt and pepper to taste

GARNISH:

  • Garnish:
  • 3/4 cup Gruyere Cheese
  • Paprika to taste
  • 3 tbsp (45ml) Freshly Minced Parsley

SIDE SALAD WITH VINAIGRETTE:

  • 1 bag salad greens
  • 1 tsp (5ml) Dijon Mustard
  • 1 tsp (5ml) White Wine Vinegar
  • 6 tbsp (90ml) grapeseed oil
  • salt and pepper to taste
  • 1 minced shallot

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