Chicken mushroom spinach crepes

Steps to Prepare Homemade Chicken mushroom spinach crepes

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The number of servings that may be served to make Chicken mushroom spinach crepes is 8 crepes. So be sure that this portion is sufficient to serve for your self and your beloved family.

Oh sure, simply to add, the time wanted to prepare dinner Chicken mushroom spinach crepes is estimated to be round 40 minutes.

So, this time, let’s attempt it, let’s range Chicken mushroom spinach crepes ourselves at dwelling. Staying with simple ingredients, this dish can present benefits in serving to to keep up the well being of our bodies. You can make Chicken mushroom spinach crepes using 18 materials kind and 9 manufacturing steps. Here is how one can make the dish.

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Components and spices that need to be Get to make Chicken mushroom spinach crepes:

1. Crepes:
2. 1 cup all-purpose flour
3. 2 large eggs
4. 3/4 cup whole milk
5. 2 tbsp unsalted butter, melted
6. 1 tsp kosher salt
7. 1 tsp chopped fresh dill plus more for garnish
8. Cooking spray
9. Filling and sauce:
10. 3 tbsp unsalted butter
11. 1 pound sliced Swiss mushroom
12. 2 garlic cloves minced
13. 2 cups heavy cream
14. 1 1/2 tsp garlic salt
15. 3/4 tsp ground white pepper
16. 115 g parmesan cheese grated (about 1 cup)
17. 2 cups baby spinach
18. 2 cups shredded cooked chicken breast

Instructions to make to make Chicken mushroom spinach crepes

1. To make the crepes:

   In a blender, combine the flour, egg, milk, 1/2 cup water, melted butter and salt. Blend until completely smooth, scraping down the sides as needed about 1 minutes

2. Pour into a large liquid measuring cup and add the dill, stirring to combine
3. Heat a 10 inch nonstick skillet over medium heat and spray with cooking spray. Add 1/4 cup batter and tilt the pan to make sure the mixture evenly and lightly coast the skillet. Cook 1 to 2 minutes until crepe is lightly browned. Flip to cook the other side, about 1 minutes.
4. Set the crepes aside to roll with filling or fold then into quarters and to with sauce. The crepe can be made ahead up to 2 hours, covered and refrigerate.
5. To make the filling and sauce:

   In a large skillet, heat the butter over medium high heat. Add the mushroom and cook in one layer, without disturbing until browned about 4 minutes. Flip and continue cooking until tender and browned, stirring occasionally about 5 minutes

6. Add the garlic and stir constantly until fragrant about 1 minute. Stir in the cream, garlic salt and white pepper and simmer, stirring occasionally to check the consistency until thickened 5 – 8 minutes.
   Add the parmesan and stir until smooth and melted.
7. Measure out 3/4 cup of the mushroom sauce and set aside in a small bowl. Add the spinach to the sauce remaining in the pan to cook, stirring often until spinach is wilted approximately 2 minutes.
8. Fold in the chicken and cook until heated through about 1 minute.
9. To filling the crepes, spoon 1/4 cup chicken mixture onto each crepe and roll up.
   Serve filled and folded crepes immediately, topped with reserved mushroom sauce and chopped dill. Enjoy

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