2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa's)
Thyme sprigs (optional)
How to Make It
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; roll up. Garnish with thyme sprigs, if desired. Serve immediately.
I agree with the previous user in that I am surprised there aren't more reviews for this recipe! My husband and I enjoyed these. Couldn't find creme fraiche (and didn't feel like making it) so I used heavy cream instead. Very flavorful and easy to prepare. Will definitely make again.
I'm sad this doesn't have more and better reviews, I love this dish. I gave up on the crepes after the first time, they're not worth the trouble and they do fall apart. But the rest is fantastic - creamy, savory, full of flavour. I serve it over rice - usually the easy frozen brown or red blend from Trader Joe's. For special occasions I always make canapés with smoked salmon and dill creme fraiche, so this is a standby in our house to use up the extra creme fraiche. I serve it for company all the time and always get requests for the recipe.
This was my first recipe from the Essential Dinner Tonight cookbook, even though I had already tore it out of the original magazine. Overall, an A rating....but the crepes just completely disintegrated on impact. In the photo we noticed that at least 4 crepes were used... Now we know why. My 15 year old went for seconds and that's why I consider this a hit. I would have liked a thicker sauce and will experiment with reducing the chicken broth a little more or adding a little Dijon mustard.
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