Chicken Mushroom Crepes
Chicken mushroom crepes are a savory breakfast or brunch option made with soft egg-based crepes filled with sautéed mushrooms, onions, tender chicken, and crispy bacon.
Equipment
- Mixing bowls
Ingredients
- 4 eggs
- ½ cup milk
- 1 cup mushrooms, sliced
- 1 cup onion, sliced
- 1 cup shredded chicken
- 4 bacon slices, cooked and diced
Instructions
- In a skillet, melt a tablespoon of butter over medium heat. Add the onions and mushrooms and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken and diced bacon, cooking for another 2 minutes to warm through. Remove from heat and set aside.
- In a bowl, whisk together the eggs, milk, a dash of salt, and pepper.
- Heat a nonstick skillet over medium-low heat and lightly grease with butter if needed. Pour approximately ¼ cup of the egg mixture into the pan while tilting it back and forth to evenly spread the mixture over the entire bottom of the pan. Cook for 1-2 minutes, or until the edges start to lift. Flip and cook for another 30 seconds until set. Repeat with the remaining mixture.
- Fill each egg crepe with the chicken, mushroom, bacon, and onion mixture. Fold or roll them up.
- Enjoy warm, optionally garnished with fresh herbs or a sprinkle of cheese.
Nutrition
Notes
- Cook the filling first: Preparing the chicken and mushroom filling ahead of time makes assembling the crepes quick and easy.
- Use low heat for crepes: Cooking the egg crepes over medium-low heat helps them set evenly without browning too much.
- Keep crepes thin: Tilting the pan as you pour the egg mixture helps create thin, flexible crepes that are easy to fold or roll.
- Work in batches: Lightly grease the pan between crepes if needed to prevent sticking.
- Serving Suggestions: Serve these chicken mushroom crepes with sides like our Sautéed Broccolini or Fall Harvest Salad for a balanced brunch or light dinner.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!