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Ingredients

Serves:
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For the batter
milk 350 ml
egg 2 pcs
sugar 30 g
salt ½ tsp
all-purpose flour 130g
vegetable oil 20 g
For the filling
chanterelle mushrooms 300 g
olive oil 1 tbsp
chicken breast 300 g
herbs
For the sauce
butter 30 g
all-purpose flour 30 g
cream 10% 200 ml
cheese 50 g
ground nutmeg ¼ tsp
ground black pepper
salt

Nutritional information

cal
151,60
prot
8,47
fat
7,88
carbs
11,69
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Crepe sacks with mushrooms and chicken

Crepe sacks with mushrooms and chicken

Ingredients

  • For the batter

  • For the filling

  • For the sauce

Today there’re a lot of different recipes for crepes and fillings for them. We suggest cooking crepe sacks with mushrooms and chicken, which are very tasty and satisfying. These sacks can be afull- equipped lunch or dinner and a nice festive centrepiece.


Ekaterina Packevich

Recipe author

She was born in Belarus. She has two children- Miroslava and Voislav, she is loving and beloved woman. She is teacher on a class of button accordion by training. Ekaterina is imaginative nature, she wants to know everything: sew, mound out of polymer clay, cook and of course take a picture. Ekaterina thinks that there are new challenges ahead and the main is that she is willing to grow. So Kate is sure that in course of time everything become better and better.

Steps

1
Done

Step 1

Boil the chicken breasts till fully cooked. Combine the warm milk, eggs, sugar, salt and sifted flour and whisk together. Leave for 30 mins at room temperature. After that, add the oil and mix.

2
Done

Step 2

Fry the crepes on a hot pan on both sides. Grease the pan slightly before the first one (optional). You will have 12 crepes.

3
Done

Step 3

Wash and cut the mushrooms into small pieces. Fry with some olive oil in a hot pan, stirring from time to time, till all the liquid has evaporated. It will take about 10 mins.

4
Done

Step 4

Cut the chicken into small pieces, combine with the mushrooms and season with salt and pepper to taste. Stir and remove from the heat.

5
Done

Step 5

Prepare the sauce: in a sauté pan melt the butter, add the flour and cook for about 1 min, stirring. Gradually add the half-and-half, stirring energetically to get a homogeneous mixture.

6
Done

Step 6

Roughly grate the cheese and add it to the sauce together with the nutmeg, pepper and salt.

7
Done

Step 7

Mix till homogeneous.

8
Done

Step 8

In parts add the sauce to the chicken and mushrooms. The filling should not be too liquid. Add the finely chopped parsley and stir.

9
Done

Step 9

Put 1-2 tbsp filling onto the centre of a crepe.

10
Done

Step 10

Fold the edges to the centre, thus making a sack.

11
Done

Step 11

Fix the sacks with criss-crossed toothpicks or using spring onions. You may bake the sacks in the oven for several minutes so that they will keep their form and then remove the toothpicks.

12
Done

Step 12

Crepe sacks are done! Enjoy your meal!

Tips:

1. You may also use raw breasts. In this case you’ll have to fry it longer and stew with the mushrooms till fully cooked.
2. Cool the breasts before cutting to prevent falling apart.

Crepe sacks with mushrooms and chicken

Today there’re a lot of different recipes for crepes and fillings for them. We suggest cooking crepe sacks with mushrooms and chicken, which are very tasty and satisfying. These sacks can be afull- equipped lunch or dinner and a nice festive centrepiece.

  • Автор рецепта:
  • После приготовления вы получите 12 pcs
  • Время приготовления: 1 hour 15 mins

Ингредиенты

  • 350 ml milk
  • 2 pcs egg
  • 30 g sugar
  • ½ tsp salt
  • 130g all-purpose flour
  • 20 g vegetable oil
  • 300 g chanterelle mushrooms
  • 1 tbsp olive oil
  • 300 g chicken breast
  • herbs
  • 30 g butter
  • 30 g all-purpose flour
  • 200 ml cream 10%
  • 50 g cheese
  • ¼ tsp ground nutmeg
  • ground black pepper
  • salt

Способ приготовления

  • Boil the chicken breasts till fully cooked. Combine the warm milk, eggs, sugar, salt and sifted flour and whisk together. Leave for 30 mins at room temperature. After that, add the oil and mix.

  • Fry the crepes on a hot pan on both sides. Grease the pan slightly before the first one (optional). You will have 12 crepes.

  • Wash and cut the mushrooms into small pieces. Fry with some olive oil in a hot pan, stirring from time to time, till all the liquid has evaporated. It will take about 10 mins.

  • Cut the chicken into small pieces, combine with the mushrooms and season with salt and pepper to taste. Stir and remove from the heat.

  • Prepare the sauce: in a sauté pan melt the butter, add the flour and cook for about 1 min, stirring. Gradually add the half-and-half, stirring energetically to get a homogeneous mixture.

  • Roughly grate the cheese and add it to the sauce together with the nutmeg, pepper and salt.

  • Mix till homogeneous.

  • In parts add the sauce to the chicken and mushrooms. The filling should not be too liquid. Add the finely chopped parsley and stir.

  • Put 1-2 tbsp filling onto the centre of a crepe.

  • Fold the edges to the centre, thus making a sack.

  • Fix the sacks with criss-crossed toothpicks or using spring onions. You may bake the sacks in the oven for several minutes so that they will keep their form and then remove the toothpicks.

  • Crepe sacks are done! Enjoy your meal!

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Chickpeas with vegetables
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Sponge crunchies with cranberries
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Chickpeas with vegetables

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