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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
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    5 servings

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. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.
Nutrition Facts
3 crepes with 3 tablespoons sauce (calculated without additional sour cream): 460 calories, 23g fat (13g saturated fat), 114mg cholesterol, 752mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 25g protein.

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