Chicken and Mushroom Egg Crepe

Chicken and mushroom egg crepe, topped with bacon bits and lightly salted whipped cream is the perfect breakfast or lunch.

Low Carb Creamy Chicken and Mushroom Egg Crepe

Imagine this: a perfectly thin egg crepe filled with a creamy sautéed chicken, mushroom and onion mix, topped with crispy bacon, with some lightly salted whipped cream on the side.

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Chicken and Mushroom Egg Crepe

Creamy Chicken Mushroom Egg Crepe
Chicken and mushroom egg crepe, topped with bacon bits and lightly salted whipped cream is the perfect breakfast or lunch.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

  • 4 • eggs
  • 2 cups • cream
  • 1 cup • sliced mushrooms
  • 1 cup • sliced onions
  • 1 cup • sliced chicken
  • 4 • bacon slices cooked crispy and chopped finely
  • to taste • salt and pepper
  • oil/lard • for cooking

Instructions

  • Whisk the eggs together with a dash of cream, and a pinch of salt and pepper.
  • Heat up a pan to a medium heat and melt a knob of lard in it.
  • Pour approximately a 1/2 cup of the egg mix (1 eggs worth) into the pan while tilting it back and forth to evenly spread the mix over the entire bottom of the pan.
  • Once the egg crêpe is cooked through, about 1-2 minutes, carefully flip and cook for a few seconds before transferring to a paper towel. Repeat 4 times.
  • Sauté the chicken, onions and mushrooms together until it is fully cooked. Season with salt and pepper.
  • Add half the bacon bits and a cup of cream to the pan and cook until the cream is hot and slightly thickened.
  • Divide the creamy chicken and mushroom mix between each of the four crêpes and fold.
  • Top each crêpe with the rest of the bacon bits.
  • Optional (but recommended): Whisk the remaining cream with a pinch of salt until stiff. Serve on the side.

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3 Comments

  1. 5 stars
    This is an excellent recipe. I used 10% cream, so I used 3/4 cup of cream instead of a cup and I added some fresh thyme from my garden. Enjoyed by all, including our 11 year old.

  2. Thank to your recipe, now i can make my breakfast isn’t boring anymore 😀 The dish will taste good when it’s left until noon, won’t it?

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