Mushroom crepe recipe takes a few minutes to prepare and is healthful and delicious. Three ingredients—mushrooms, eggs, and cheese—are all that are required. If you’re looking for a low-carbohydrate choice and want something different to eat, this is it. The protein and vitamin B12 content of these crepes also contributes to the maintenance of good hair, nails, and energy levels throughout the day.
How To Make Mushroom Crepes?
Ingredients:
For the crepes:
210g of flour
½ tsp of salt
2 ½ cups of milk
2 eggs, beaten
4 tbsp of melted butter
For the filling:
2 chicken breasts, skin on bone in
1 tbsp of butter
4 sliced leeks but the white parts only
2 ½ cups of sliced mushrooms
salt and pepper to taste
1 tsp of Worcestershire sauce
1 tbsp of minced parsley
For the Béchamel Sauce:
2 tbsp of butter
2 tbsp of flour
1 minced garlic clove
Salt and pepper to taste
2 ⅓ cups of milk
Recipe for mushroom crepes:
Warm the oven to 190C by turning it on. Then, bake the chicken on a rimmed baking sheet with a rack for 35 to 40 minutes, or until it is fully cooked.
Observe cooling. The meat should next be shredded with a fork and placed in a different dish.
In a big basin, whisk the milk, salt, and flour to form the crepe batter. While slowly mixing the mixture, add the milk. The beaten eggs should then be added and thoroughly combined before the melted butter is added.
Heat a nonstick skillet to a medium-high temperature. Grease the pan with a paper towel dipped in vegetable oil. Add a ladle’s worth of batter when the pan is hot and swirl it around until the bottom is covered. Cook until the centre is set and the edges are golden brown.
Slide a thin spatula beneath the crepe and quickly turn it with your hands. Cook the opposite side for an additional 30 seconds. Let the crepes to cool while you prepare the filling.
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When filling:
In a large skillet, cook the leeks in butter until they are fragrant and soft. Worcestershire sauce, parsley, salt, and pepper, to taste, are then added. The mixture needs to be poured into a bowl and allowed to cool.
For the béchamel sauce:
Add the flour and whisk until a paste forms once the butter has melted and started to froth. While whisking the mixture, gently add the milk. The mixture has to simmer until it becomes thick. Following that, add 1 minced clove of garlic and salt & pepper to taste.
To put the crepes together:
Over a small plate, place the crepe, top with 1/4 cup of the chicken shreds, and then top with 2 tablespoons of the mushroom filling. 2 tbsp of béchamel sauce should be added.
