Chicken Crêpes
Ingredients
Crêpes
Béchamel Sauce
Garnish
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a bowl, whisk all of the ingredients together except the butter until smooth. Let rest for 30 minutes before cooking.
Place the butter on a paper towel and fold it over, enclosing the butter in the towel and making a butter pocket.
Heat a large non-stick pan and rub the bottom with the butter-soaked paper towel. Pour about ¼ cup (60 mL) of the batter into the pan and cook on both sides until golden. Repeat with the rest of the batter. Stack crêpes on a plate and keep warm.
Melt the butter in a saucepan over medium-high heat. Add the flour and continue cooking for about 1 minute, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring until the sauce thickens (about 2 minutes). Add salt and paper to taste. Set aside.
Heat oil in a frying pan over medium-high heat. Add the onion and chicken strips and sauté. When they are golden, add the sliced mushrooms and continue cooking for about 8 minutes or until the mushrooms release their water. Add salt, pepper and the chopped parsley. Set aside.
Preheat the broiler. Place one crêpe on a work surface and place chicken and mushroom filling in the centre lengthwise. Add enough béchamel sauce to moisten and roll up like a cigar. Repeat with the rest of the crêpes and filling.
Place the filled crêpes in an oven-safe dish and top with the rest of the béchamel. Sprinkle with parmesan cheese. Broil until golden.
Serve immediately with a simple green salad.
Helpful Tip
These crêpes can be prepared in advance and frozen. If you are short on time, use commercially available crêpes.
Nutrition Info
| Per 530 g serving | Amount |
|---|---|
| Calories | 660 |
| Protein | 49 g |
| Fat | 33 g |
| Saturated Fat | 17 g |
| Carbohydrate | 43 g |
| Fibre | 4 g |
| Sugar | 15 g |
| Cholesterol | 180 mg |
| Sodium | 740 mg |
| Per 530 g serving | % Daily Value |
|---|---|
| Potassium | 33 |
| Calcium | 60 |
| Iron | 15 |
| Vitamin A | 30 |
| Vitamin C | 15 |
| Vitamin B6 | 52 |
| Vitamin B12 | 103 |
| Folate | 38 |
| Zinc | 46 |
