Crepes Stuffed with Chicken and Mushrooms
Savor tender crepes filled with a savory chicken and mushroom mixture, making a comforting and complete meal in every bite.
- Time
- 60 min active · 70 min total
- Yield
- 18 pieces
- Steps
- 6
Ingredients
- Bread Flour 150 g
- Chicken Egg 2 pcs
- Salt 1.5 tsp
- Sugar 1 tsp
- Baking Soda 0.25 tsp
- Milk 300 ml
- Champignon Mushrooms 300 g
- Chicken Breast 300 g
- Onion 200 g
- Sour Cream 20% Fat 4 tbsp
- Ground Black Pepper to taste
- Vegetable Oil 3 tbsp
For Serving
- Mayonnaise optional
- Dill optional
Directions
Preparation
Arrange the ingredients conveniently. Wash the meat and pat it dry with a paper towel. Wash the mushrooms. Peel the onion.
1
Chop the ingredients. Mince the onion. Dice the breast and mushrooms. Sauté the onion in vegetable oil in a skillet until translucent. Add the mushrooms to the onion and continue to simmer for 5-7 minutes. When the juice is released, add the chicken. Simmer over medium heat for 10 minutes. When little liquid remains, add the sour cream, a teaspoon of salt, and pepper. Cook for another 5 minutes. Remove from heat and let it cool slightly.
2
Make the crepe batter. Sift half of the flour into a deep bowl. Add the baking soda, remaining salt, and sugar. Add the eggs and milk, and mix. Gradually add the remaining flour, stirring constantly. The batter should have the consistency of thick cream. Let the batter rest for 10-12 minutes.
3
Fry the crepes. Grease a crepe pan with vegetable oil, pour in the batter. Let the batter spread over the pan. Fry the crepe on both sides. Repeat until all the batter is used up.
4
Fill the crepes with the stuffing. Place 2 tsp of stuffing on one edge, fold the top and bottom of the crepe over so the stuffing doesn't fall out when rolling. Roll the crepe into a tight roll. Add stuffing to all the crepes.
Make an Impression
Garnish the hot crepes with mayonnaise and finely chopped dill.
