Chicken and mushroom crêpes
Tender homemade crêpes rolled around a creamy chicken and mushroom filling and baked with swiss, a French bistro dinner you really can make.
- 65 min total
- 50 min hands-on
- A little more hands-on
- Serves 4
- About $2.79 a serving
- 650 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 large eggs
- 1¾ cups milk, divided
- 6 tbsp butter, divided
- 8 oz white mushrooms, sliced
- 1 shallot, minced
- 1 cup chicken broth
- 2 cups rotisserie chicken, chopped
- 1 cup Swiss cheese, shredded
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1¼ cups all-purpose flour, divided
- 1 tsp salt, divided
- ½ tsp dried thyme
- ¼ tsp black pepper
Each serving has about 650 calories, 38 g protein, 40 g carbs and 37 g fat, and costs about $2.79 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No butter? Ghee works.
- No chicken broth? Vegetable broth or bone broth works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Melt 2 tablespoons of the butter. 1 cup of the flour, the eggs, 1¼ cups of the milk, the butter and ¼ teaspoon of the salt until smooth, then let the batter sit 10 minutes.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 10 min
Dolly’s tip: A few tiny lumps are fine. The sitting time lets them smooth out and makes the crêpes tender.Heat an 8-inch nonstick over medium heat and brush it with a little butter. Pour in a scant ¼ cup batter and swirl the pan so it coats the bottom thinly.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: The first crêpe is always a practice one. Adjust the heat and carry on.Cook about 1 minute, until the edges lift and the bottom has spots, then flip and cook 20 seconds. Stack on a plate and repeat to make 8.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heat
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
3 tablespoons of the butter in a large over medium heat. Add the mushrooms and shallot and cook 6 to 7 minutes, until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 6 min 30 sec
Sprinkle in the remaining ¼ cup flour and 1 minute, then slowly in the broth and remaining ½ cup milk. 3 minutes, until thick.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
with the thyme, pepper and remaining salt, then half the sauce into the chicken in a bowl.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spoon the chicken onto the crêpes, roll them up, and lay them seam side down in a 9-by-13-inch baking dish. Pour the remaining sauce over them and scatter on the swiss.
15 to 20 minutes, until bubbling and , and scatter parsley over the top.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 17 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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