Imagine a dish that combines the delicate elegance of French cuisine with the comforting warmth of a home-cooked meal. Our Chicken and Mushroom Crepe Casserole is not just a recipe—it's a culinary journey that transforms simple ingredients into a spectacular dining experience. Whether you're looking to impress dinner guests or treat your family to something extraordinary, this recipe promises to transport your taste buds straight to the charming bistros of Paris.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 cup flour
- 2 cups milk
- 3 eggs
- Salt and pepper to taste
Instructions
- Prepare the crepe batter by whisking together flour, eggs, and milk in a large mixing bowl until smooth. Season with a pinch of salt and pepper. Let the batter rest for 10 minutes to allow gluten to relax.
- Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour a small amount of batter, tilting the pan to create a thin, even layer.
- Cook each crepe for about 1-2 minutes until the edges start to brown. Flip and cook the other side for 30 seconds. Repeat until all batter is used. Set crepes aside to cool.
- In a separate pan, sauté sliced mushrooms with a touch of butter until they release their moisture and become golden brown. Season with salt and pepper.
- Mix the shredded chicken with sautéed mushrooms in a bowl. Add additional seasoning if desired.
- Preheat the oven to 375°F (190°C). Grease a casserole dish.
- Lay out each crepe and place a portion of the chicken-mushroom mixture in the center. Roll the crepe carefully and place seam-side down in the casserole dish.
- Optional: Create a light cream sauce by whisking together additional milk and a bit of flour to pour over the crepes.
- Bake in the preheated oven for 20-25 minutes until the edges are crispy and the top is lightly golden.
- Remove from oven, let rest for 5 minutes, then serve hot. Garnish with fresh herbs if desired.
Tips
- Resting the crepe batter is crucial—it ensures smoother, more tender crepes with less chance of tearing.
- Use a non-stick skillet and keep the heat consistent to achieve perfectly golden crepes.
- Don't overfill your crepes; a modest amount of chicken-mushroom mixture prevents tearing when rolling.
- For extra richness, consider adding a sprinkle of grated cheese on top before baking.
- If you have leftover crepes, they can be stored in the refrigerator for 2-3 days or frozen between parchment paper.
- For a lighter version, you can substitute whole milk with low-fat milk and use a non-stick cooking spray instead of butter.
Nutrition Facts
Calories: 334kcal
Carbohydrates: 45g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 190mg
