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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)

Chicken and Mushroom Crêpes is an amazing recipe adapted from a Julia Child Recipe
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 462kcal
Author: Chula King

Ingredients

Chicken Filling

  • 1 cup minced onion
  • cup Vermouth
  • cup chicken broth
  • 6 ounces fresh mushrooms sliced
  • 2 skinless and boneless chicken breasts diced, (or 1 ½ 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 ¼ cups milk
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • ¾ cup grated Swiss cheese

Crêpes

  • 1 large egg
  • ½ cup plus 1 Tablespoon milk
  • teaspoon salt
  • 1 Tablespoon vegetable oil
  • ½ teaspoon sugar
  • 6 Tablespoons all-purpose flour

Instructions

Chicken Filling

  • 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.

Crêpes

  • 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.

Nutrition

Calories: 462kcal | Carbohydrates: 26g | Protein: 28g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 694mg | Potassium: 602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 740IU | Vitamin C: 5.9mg | Calcium: 361mg | Iron: 1.5mg