Chicken Crepes

Chicken Crepes


Chicken Crepes

Chicken Crepes


1 egg.

½ cup of milk.

Pinch of salt.

1 teaspoon of corn oil.

1/3 cup of whole wheat flour.



2 tablespoons of butter.

2 tablespoons of whole wheat flour.

½ cup of chicken broth.

½ cup of milk.

2 tablespoons of dry white wine.

½ cup of mushrooms, cooked.

½ cup of Swiss cheese, grated.

½ cup of chicken, cooked.

¼ cup of freshly chopped parsley.




In a suitably sized bowl, combine all of the ingredients together. Drop by tablespoon onto a oiled hot skillet. After 1 minute, turn and cook the other side until golden. Stack the crepes until ready for filling.


In a medium size saucepan, melt the butter, then add flour and stir for 1 minute. Add the chicken broth, milk and white wine; blend until smooth. In another bowl, combine the remaining ingredients and stir into the sauce. To fill the crepes, place 1/3 cup of filling into the middle of each crêpe. Roll into a tube shape and turn ends under. Serve hot.


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