Savory Chicken and Mushroom Crepe Filling. Then, layer crepes stuffed with the chicken and mushroom filling one-by-one on the bottom of the casserole dish (or wide baking dish). The next day, remove the pan with the stuffed crepes from the refrigerator, let it sit at room temperature for an hour. In case you don't know, a crepe is a type of very thin pancake.

Crepes aren't always sweet and aren't just for breakfast. This savory crepe filling elevates the thin pancake to satisfying dinner fare. Be sure to use fresh mushrooms, not canned, to preserve the dish's overall delicacy—canned mushrooms can be too watery and strong-tasting. You can cook Savory Chicken and Mushroom Crepe Filling using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Savory Chicken and Mushroom Crepe Filling

1. Prepare 2 tbls of oil.
2. It's 1/2 of cp portabella mushrooms (or baby bellas), sliced.
3. Prepare 1/2 of cp white cap mushrooms, sliced.
4. Prepare 1 of chicken thigh, cooked and cubed.
5. You need to taste of salt and pepper,.
6. You need 1 of recipe simple white sauce - recipe follows.
7. Prepare 1/4 of cp flour or 1/8 cp corn starch.
8. You need 1 of cp chicken stock.
9. You need 1 of cp milk.

This Chicken and Mushroom Crepe Recipe is a fantastic dish to serve for lunch or a fancy brunch. The best part about it is most of it can be made the day ahead, leaving just the bechamel sauce, assembly and baking to the day of your party. Savory crepes with a chicken and mushroom filling are such a treat. It's a great way to use leftover chicken, and adding mushrooms, caramelized onions and hardboiled eggs adds lots of delicious flavors to the juicy crepes.

Savory Chicken and Mushroom Crepe Filling instructions

1. Heat the oil in a large skillet or frying pan. Add the mushrooms to the hot oil, sprinkle lightly with salt. Saute the mushrooms for about 5 mins..
2. Add the cooked, cubed chicken. Lightly salt and pepper, and heat for about 1-2 mins. Remove from heat, cover and set aside, while you make the sauce..
3. Mix the corn starch with the stock, until dissolved and smooth. Heat until it starts to thicken. Slowly add the milk. Bring to a boil. Turn down heat and simmer for about a minute or two - nice thing about corn starch, can't taste it like flour..
4. Add some of the sauce to the mushroom/chicken mix. Heat up a little to serving temp..
5. Place some of the mix on the crepe and roll-up. Pour some over the top if you like..

Savory crepes are so comforting for me. They bring me right back to my Mom's kitchen. I had to add a little water to make the crepes thin enough and had to add a little butter to the pan prior to cooking each crepe. Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sautéed spinach, and mushrooms in a creamy sauce. The recent weather has been sooooo beautiful in Southern California.