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Hubby's Favorite Crepes

 Hubby's Favorite Crepes
"This is a great way to use up leftover chicken. It always brings a smile to my husband's face when he comes in for supper and sees it on the table."—Joanne Sieg, River Hills, Manitoba
5 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 3 tablespoons sherry or chicken broth
  • 2 cups finely chopped cooked chicken
  • 2 tablespoons minced fresh parsley, divided
  • 15 prepared crepes (9 inches)
  • Additional sour cream, optional

Directions

  • In a large skillet over medium-high heat, melt butter. Add mushrooms
  • and onion; saute until tender. Sprinkle with flour; stir until
  • blended. Gradually add milk. Stir in the bouillon, Italian seasoning
  • and pepper.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Stir
  • in sour cream and sherry. Remove 1 cup sauce; set aside. Stir
  • chicken and 1 tablespoon parsley into remaining mixture; heat
  • through.
  • Spread 3 tablespoons filling down the center of each crepe; roll up.

2 of 2

Hubby's Favorite Crepes (continued)

Directions (continued)

  • Drizzle reserved sauce over the top. Sprinkle with remaining
  • parsley. Serve with additional sour cream if desired. Yield: 5
  • servings.
Nutritional Facts: 3 crepes with 3 tablespoons sauce (calculated without additional sour cream) equals 460 calories, 23 g fat (13 g saturated fat), 114 mg cholesterol, 752 mg sodium, 37 g carbohydrate, 1 g fiber, 25 g protein.