Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield
6 servings (serving size: 1 filled crepe)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Mehhhh....

knittingmom22
March 20, 2015
We did not enjoy this at all. Not what I consider a chicken crepe recipe.... As other reviewers have said, the store bought crepes fell apart... Not a keeper.

cdsteers's Review

cdsteers
November 19, 2014
I changed it up a bit. Used Marsala wine and mascarpone cheese and added Dijon mustard. Did not make the crepes. Served it over brown rice.

RoryLove's Review

RoryLove
August 22, 2014
N/A

Reuscher2010's Review

Reuscher2010
November 17, 2012
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.

MelMcC's Review

MelMcC
February 26, 2012
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.

BayGourmet's Review

BayGourmet
October 16, 2011
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.