If you love to cook, you've come to the right place! Every recipe you'll find here has been made by one of us in our home kitchen. Each one is good enough to share with our friends.

Sunday, April 17, 2011

Chicken and Mushroom Crepes with a Sherry Cream Sauce


I got a crepe pan for Christmas and expected to spend hours perfecting my technique.  As it turns out, making crepes really isn't that hard!  Make enough batter to throw a few away that don't come out pretty enough, and you're good to go.

The filling in this recipe is simply divine.  It is sophisticated and delicious!

I got the recipe from the April/May 2011 issue of Taste of Home.  (I renamed it though -- "Hubby's Favorite Crepes" is just a ridiculous name)

Chicken and Mushroom Crepes with a Sherry Cream Sauce

1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 tsp chicken bouillon granules
1/2 tsp Italian seasoning
1/4 tsp pepper
1/2 cup sour cream
3 Tbsp sherry
2 cups cooked chicken
minced fresh parsley
15 hot crepes (click here for Basic Crepes recipe)

Cook mushrooms and onions in melted butter.  Stir in flour.  Add milk, bouillon, Italian seasoning, and pepper.  Bring to a boil.  Stir in sour cream and sherry.  Set aside 1 cup of the sauce.

Add chicken and parsley to the remaining sauce.  Spoon filling into hot crepes.  Roll or fold and drizzle with sauce.  Top with parsley sprigs.

Serves 5

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