This savory crepe recipe is easy delicious. Homemade mushroom chicken crepes, made with a simple crepe batter, shaped into small gift like baskets, and topped with parmesan cream.
Traditionally in France, the savory crepes are called galettes and made with buckwheat flour. Those are the ones you can buy on the street and eat while enjoying your day out. These are not them. You can also make the classic crepe batter into a savory one and then have fun finding all kinds of savory crepe fillings. At cooking school, we made ones filled with clams, and they were delicious. And, in Argentina, savory crepes are often on the menu of many homes: growing up the classics at our house were ham and cheese, corn and spinach. This mushroom and chicken crepes is my favorite, and I hope you will love it too!
A crepe is a very thin pancake made with eggs, milk, flour, and butter. They can be sweet crepes filled with chocolate, Nutella or simple sprinkled with sugar. And they can be made into savory crepes if filled with a savory filling.
Crepes are originally from Brittany, France. However, they now enjoyed nationwide. You can find many small crepes stands in many cities around France.
You can listen how to pronounce this French word here.
What will you need to make these chicken crepes?
Making this crepe batter recipe is rather easy and straightforward. You have to prepare it 1 day ahead as it needs to rest in the refrigerator at least 12 hours, and up to 36 hours. All you need to do is:
Note: If you notice lumps in the batter, you can mix it using an immersion blender and then strain it over a fine mesh strainer. Then cover and refrigerate.
The filling needs be cold when assembling the crepes. It needs to be refrigerated at least for 2 hours. Have this in mind when prepping to make the recipe. I like to make both the crepes and the filling ahead, say in the morning or night before. And the just assemble and bake in the oven when its dinner time (or lunch time).
To make this crepe filling recipe, you must:
Two things that are important when making crepes: the pan should be extremely hot and the batter must have spent the night in the refrigerator.
To cook your crepes, you must:
This parmesan cream sauce recipe is so easy to prepare. It will take you 10 minutes if you take your time! After all, making the crepes was a little work, so now we rest!
To prepare it, you must simply let the cream and the parmesan cook in a pot over medium heat until it has reduced its volume by about ¼. It should be thick in consistency, to be able to cover the crepes. Don't forget to season with salt and pepper.
Once the sauce is ready, cover with aluminium foil and set aside until ready to use.
Before you start the assembly, if you want to close mushroom and chicken crepes as I did, sort of wrapped like a little gift, you must blanch the chives. To do so:
Because they have been blanched you can now tie knots with the chives without them breaking!
To assemble the crepes, you must have all the components ready. Crepes cooked. Filling chilled. Chives blanched. Parmesan cream sauce ready. You can then proceed to:
Note: you can also bake the crepes, without the sauce, covered in aluminium foil to prevent them from drying up. Once they are hot, remove from the oven, serve, and pour the parmesan cream sauce over.
Other ways to fold the savory crepes.
These are a few that I had growing up:
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mmm I would like to eat the whole tray ! I would like to lear a recipe with ricotta a salty one : )
Hi Fran! I will have it in mind for the future recipes :)
I made this recipe tonight, the chicken and mushroom stuffed crepes, and it was a big hit! My friends even asked for the recipe and might attempt it themselves. Thanks Belen!
Oh Becky!! This makes,so happy!!! Thank you for making them!!!! :) The best thing when you cook is people loving what you did, right? Happy day :)
Hi Belen, I m planning to make this tomorrow but I don't have white wine can I skip this or is there another substitute?
HI maya, happy to hear you are doing this recipe!! You can skip the white wine no problem :) They will still be delicious! Un beso
I made this today and it was soooo good will remake it again and again. Thank you for sharing
Hi Maya!! So happy to hear this :) The whole reason I share :)
On Friday I cooked the tomato and mozzarella quiche, it was like a soufflé, delicious
Hola Susana!!! It makes me happy that you made it and liked it!!! Specially you:) Gracias!!