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Garlic Mushroom Cheese Toasts Recipe

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4.3 from 60 reviews

This Savory Chicken and Mushroom Crepe recipe features delicate crepes filled with a rich, creamy mixture of shredded chicken, sautéed mushrooms, garlic, and herbs. Perfect for a comforting meal, these crepes combine tender chicken breast cooked in a flavorful cream sauce and are garnished with fresh chives for a burst of freshness.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 crepes

Ingredients

For the Crepes

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • ½ cup water
  • 2 tablespoons melted butter
  • ¼ teaspoon salt
  • 1 tablespoon butter, plus more as necessary for cooking the crepes

For the Filling

  • 1 boneless, skinless chicken breast
  • 1 cup mushrooms, sliced
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • ¼ cup chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Make the crepe batter: In a large mixing bowl, whisk together flour and eggs. Gradually add milk and water, stirring continuously to combine. Add melted butter and salt, then beat the mixture until it's smooth. Allow the batter to rest for at least 30 minutes to ensure tender crepes.
  2. Cook the crepes: Heat 1 tablespoon of butter in a crepe pan or non-stick skillet over medium-high heat. Pour about ½ cup of batter into the skillet and tilt it to spread the batter evenly into a thin layer. Cook for about 1 minute until the edges lift and the bottom is lightly browned. Flip the crepe and cook the other side for about 30 seconds. Repeat with the remaining batter, adding more butter as necessary. Set cooked crepes aside.
  3. Cook the chicken: Bring a pot of salted water to a boil. Add the chicken breast and cook until no longer pink in the center, approximately 15 to 20 minutes. Remove the chicken and let it cool slightly, then shred it using two forks.
  4. Prepare the filling: Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and minced garlic, cooking until the mushrooms are tender and their liquid has evaporated, about 5 to 7 minutes. Reduce the heat to medium, then stir in the heavy cream and chicken broth. Cook until the sauce thickens slightly, approximately 3 to 4 minutes.
  5. Combine chicken and sauce: Add the shredded chicken to the mushroom cream sauce, stirring well to coat the chicken evenly. Season with salt and pepper to taste. Stir in the chopped fresh parsley for added flavor.
  6. Assemble the crepes: Lay each crepe flat and spoon a generous portion of the chicken and mushroom filling onto one half. Fold the crepe over to cover the filling. Repeat for all crepes.
  7. Serve: When ready to serve, optionally top each crepe with extra sauce and garnish with chopped fresh chives. Serve immediately for the best texture and flavor.

Notes

  • Letting the crepe batter rest improves texture and helps prevent tearing.
  • Use a non-stick skillet or a dedicated crepe pan for best crepe results.
  • Chicken breast can be poached ahead of time to save cooking time during assembly.
  • Fresh herbs like parsley and chives enhance flavor and add freshness. Adjust seasoning before filling.
  • For a lighter version, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
  • Author: Amelia
  • Prep Time: 50 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipesvibe.com/garlic-mushroom-cheese-toasts-recipe/