Beth's Chicken and Mushroom Crepes Recipe | Savory French Galettes
Introduction
This recipe tutorial by Simply Elegant Home Cooking, in collaboration with Paulie from Paulie's Food Channel, showcases how to prepare mushroom and chicken crepes with a rich bechamel sauce. These savory crepes are perfect for a fancy lunch or brunch and are sure to impress with their combination of flavors and elegant presentation.
Ingredients
For the Crepes:
- All-purpose flour
- Salt
- Milk
- Eggs
- Butter
- Freshly minced dill
For the Filling:
- Butter
- Leeks, sliced into half moons
- Mushrooms, sliced
- Worcestershire sauce
- Freshly minced parsley
For the Bechamel Sauce:
- Butter
- Flour
- Milk
- Lemon juice
- Freshly minced parsley
For Roasting Chicken:
- Boneless or bone-in chicken breasts
- Seasonings as preferred
Preparation Steps
-
Roast the Chicken:
- Season and roast chicken breasts in the oven at 375°F until cooked through. Let cool, then shred.
-
Make the Crepe Batter:
- Mix flour, milk, eggs, melted butter, and dill. Let the batter rest.
-
Cook the Crepes:
- Pour batter into a greased skillet, cooking until edges turn golden brown, then flip and cook the other side.
-
Prepare the Filling:
- Sauté leeks, mushrooms, garlic, and parsley in butter. Add Worcestershire sauce and cook until fragrant.
-
Make Bechamel Sauce:
- In a skillet, melt butter, add flour, and gradually whisk in milk. Add lemon juice and cook until thickened.
-
Assemble the Crepes:
- Spread a layer of bechamel sauce on each crepe. Add mushroom filling and shredded chicken. Roll the crepes and top with more sauce and grated Gruyere cheese.
-
Bake:
- Bake in the oven at 350°F until the cheese melts and becomes bubbly.
-
Serve:
- Garnish with fresh parsley and serve hot.
Conclusion
This mushroom and chicken crepe recipe, combined with the creamy bechamel sauce and Gruyere cheese, creates a sophisticated and delicious dish perfect for special occasions. The savory filling and the delicate crepes offer a delightful culinary experience.