Creamy Chicken and Mushroom Crepes

Tamara made this dish for our Italian themed dinner club dinner. These crepes were so good, and I believe inspired from a Cooking Light recipe. Try this out at your next dinner party and "wow" your guests.

Buy a rotisserie chicken from the deli counter, and use the breast meat for this recipe. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.

Ingredients:
1 tsp butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
2 tsp chopped fresh thyme
1/4 cup crème fraîche
2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa's)
Thyme sprigs (optional)
1 cup Monterey Jack cheese, shredded

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat.Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe, sprinkle with Monterey Jack; roll up. Garnish with thyme sprigs, if desired. Serve immediately. Yield: 6 servings (serving size: 1 filled crepe)

Crepes

I used 4 tbsp of batter per crepe & cooked approx. 35-45 seconds each side
1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tbsp unsalted butter, melted
1 tbsp sugar
1/4 tsp salt
Nonstick vegetable oil spray

Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day. Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tbsp batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)