Chicken and Mushroom Crêpes is an amazing recipe inspired by Julia Child. I used some of the leftover chicken from the Lemon Roast Chicken to make these Chicken and Mushroom Crêpes. Chris had the honor of making the actual crêpes. He does a superb job of flipping them in the air as they cook!
The recipe that I used is an adaptation of Julia Child’s Chicken and Mushroom Roulades on page 406 of The Way to Cook.
Ingredients for Filling for Chicken and Mushroom Crêpes
I used the following ingredients for the filling for the crêpes: Minced onion, sliced mushrooms, diced chicken, vermouth, chicken broth, salt and pepper.
Making the Filling for Chicken and Mushroom Crêpes
I started by simmering the onions in the vermouth and chicken broth until they were tender. This took around 10 minutes. Then I added the mushrooms and continued the simmer the mixture for 2 minutes. After that, I added the chicken.
I thought that this was an interesting way to cook the onions, mushrooms and chicken since I typically sauté them in butter or olive oil. Anyway, I increased the heat to high and boiled the mixture rapidly until the liquid has almost evaporated. This took a minute or two. Finally, I added enough cheese sauce to bind all of the ingredients together. The cheese sauce is basically a white sauce with Swiss cheese melted in it.
Making the Crêpes
Once the filling was ready, Chris went to work making the crêpes and flipping them in the air.
I used the following ingredients for the crêpe batter: Flour, milk, egg, oil and a bit of sugar and a bit of salt. The key to good crêpes is a thin batter.
Finishing theÂ Chicken and Mushroom Crêpes
After the crêpes were done, I added several tablespoons of the filling to each crêpe. Then, I rolled it up and placed it in the baking dish. Next, I poured the remainder of the cheese sauce over the crêpes and sprinkled any unused filling on the top. Finally, I topped it all off with shredded Swiss cheese.
Into a 400° F oven the crêpes go for around 20 minutes, or until they are bubbling hot and lightly browned on the top. Yum!
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Chicken and Mushroom Crêpes (adapted from Julia Child's Chicken and Mushroom Roulades on page 406 of The Way to Cook)
- 1 cup minced onion
- 1/3 cup Vermouth
- 1/3 cup chicken broth
- 6 ounces fresh mushrooms sliced
- 2 skinless and boneless chicken breasts diced, (or 1 1/2 cups diced cooked chicken)
- Salt and freshly ground pepper
- All-Purpose Cheese Sauce (enough to bind)
- 3 Tablespoons grated Swiss cheese
All-Purpose Cheese Sauce
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 3/4 cup grated Swiss cheese
- 1 large egg
- 1/2 cup plus 1 Tablespoon milk
- 1/8 teaspoon salt
- 1 Tablespoon vegetable oil
- 1/2 teaspoon sugar
- 6 Tablespoons all-purpose flour
- Preheat oven to 400° F.
- Simmer the onions in a 10-inch frying pan with the vermouth and chicken broth for 8 to 10 minutes, or until tender and translucent. Stir in the mushrooms, cover the pan, and let cook 2 minutes while they render their juices. Fold the diced raw chicken into the mushrooms and onions, season lightly with salt and pepper, cover the pan again, and let simmer 1 minute. Uncover the pan and boil rapidly until all liquid has almost evaporated - 1 to 2 minutes. Fold in just enough of the cheese sauce to bind the ingredients - ½ to ¾ cup. Taste carefully and correct seasonings.
- Place 2 to 3 Tablespoons of filling on the bottom third of each crêpe - on the under and less attractive side. Roll into a fat sausage shape, and place seam side down in a buttered baking dish. Bring remainder of the cheese sauce to the simmer, and add droplets of milk, thinning it so that it coats the back of a spoon nicely. Spoon the sauce over each crêpe, and sprinkle cheese over each. May be completed to this point in advance; cover and refrigerate.
- Bake at 400° F just until bubbling hot and the cheese has browned lightly on top: Yield: 4 to 6 servings.
All-Purpose Cheese Sauce
- Melt butter in a saucepan. Add the flour; stir to form a roux. Add the milk; heat over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce the heat to low. Add salt and pepper. Add the cheese; stir constantly until the cheese has completely melted. Correct the seasonings. Note: The sauce will be quite thick.
- Beat egg, milk salt, vegetable oil and sugar in mixing bowl with a whisk until blended. Add flour; whisk until smooth. If necessary add a little more milk to make a thin batter. When ready to make crêpes, spray an 8-inch non-stick frying pan with vegetable oil spray. Heat over medium high heat until hot. Pour 3 Tablespoons batter into pan; quickly tilt to make a thin layer. Brown lightly on both sides. Yield: 6 crêpes.