How To Make Mushroom Crepes

This is a very easy, healthy and delicious recipe that can be made in under 30 minutes! All you need are three ingredients: mushrooms, eggs and cheese. It's the perfect low-carbohydrate option for those who are looking for something different to eat. These crepes are also high in protein and vitamin B12 which helps maintain healthy hair and nails as well as keep your energy levels up throughout the day.

This recipe is healthy and also delicious. This mushroom crepe recipe is a crowd favourite because it's easy to make, doesn't require many ingredients and can be eaten in so many different ways! You can top these with your favourite sauce or even use them as a wrap or burrito filling. The options are endless. Read on to learn how to make mushroom crepes.

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

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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
• 2 ⅓ cups of milk
• 1 minced garlic clove
• Salt and pepper to taste

Mushroom Crepe Recipe:

Step One: Turn on the oven and warm it to 190C. After that, roast the chicken for 35–40 minutes, or until it is thoroughly done, on a rimmed baking sheet with a rack.

Step Two: Let it cool. After that, use a fork to shred the meat and place it in a separate dish.

Step Three: To make the crepe batter, whisk together the flour, salt, and milk in a large bowl. Add the milk gently while whisking the mixture. Next, stir in the beaten eggs until they are smooth and whisk in the melted butter after.

Step Four: Take a nonstick skillet over medium-high heat. With a paper towel dipped in vegetable oil, grease the pan. When the pan is heated, add one ladle's worth of batter and swirl it around until the bottom is covered. Cook until the edges are golden brown and the centre is set.

Step Five: Quickly turn the crepe with your hands after sliding a thin spatula underneath it. For an additional 30 seconds, cook the opposite side. While you make the filling, let the crepes cool.

For the filling:

Cook the leeks in butter in a big skillet until they are tender and fragrant. Next add the Worcestershire sauce, parsley, salt, and pepper to taste. The mixture should be transferred to a bowl and left to cool.

For the béchamel sauce:

When the butter has melted and begun to foam, add the flour and stir until a paste forms. Pour the milk in gradually while whisking the mixture. The mixture should be simmered until it thickens. After that, add 1 minced clove of garlic and season to taste with salt and pepper.

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To assemble the crepes:

Put the crepe over a small plate, add ¼ cup of the chicken shreds, then add 2 tablespoons of the mushroom filling. Pour 2 tbsp of béchamel sauce on top.

Your delicious mushroom crepes are ready!