Mushroom & Chicken Crepes

I LOVE mushrooms and I wanted something different for dinner. Something light but filling and mushroomy. Although this has equal amounts of mushrooms and chicken by precooked weight, it seemed to be mostly mushrooms in the finished dish. It’s creamy and comforting, and mushroomy! Plus, it gave me a reason to try out my cast iron griddle, which cooked every crepe perfectly without a single one sticking.

Ingredients

Crepe Batter

• 1 cup all-purpose flour
• 1/4 tsp fine sea salt
• 3 large eggs
• 1 cup 2% milk
• 1/2 cup room temperature water
• 2 TBSP butter, melted and cooled

Filling

• 1 TBSP butter + 1 TBSP olive oil
• 4 green onions, whites and green parts sliced thin
• 1 lb chicken breast meat, cut into 1/2-inch chunks
• 1/4 tsp rubbed sage
• 16 ounces of field mushrooms, washed and sliced (see notes)
• 2 TBSP dry vermouth (optional)
• 1/2 tsp dry parsley
• 1 cup cold milk
• 1 1/2 TBSP cornstarch
• Fine sea salt & fresh ground black pepper

Also

• Light oil for cooking the crepes

Instructions

1. In a medium-size mixing bowl, whisk together the flour and salt. Add the eggs, milk, water, and butter. Whisk until smooth. Cover and set aside at room temperature.
2. Place a large frying pan over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. When the butter has melted, add the whites of the sliced green onions and the chicken. Cook and stir until the chicken is no longer pink. Keeping as much fat in the pan as possible, remove the chicken and onions to a bowl and set aside.
3. Add the mushrooms to the pan and season well with salt and pepper. Add a little more butter and/or oil if the pan is to dry. Toss the mushrooms gently and frequently until they are reduced by half and simmering in their own juices. Stir in a few tablespoons of vermouth (if using), dry parsley, the chicken and onions, and any accumulated juices left in the bowl (see notes).
4. Whisk the cornstarch into the cold milk and pour it into the pan. Stir constantly until the mixture thickens, then stir for 1 minute longer. Taste and season with salt and pepper. Remove the pan from the heat and keep the filling warm.
5. Place 10-inch griddle pan over medium-high heat (see notes) and brush lightly with oil. Pour over a 1/4-cup of the batter and swirl to coat the whole pan. Let cook for 1 minute before flipping and cooking for 30 seconds longer. Place the cooked crepe on a large plate and cover to keep warm. Repeat with the rest of the batter.
6. Roll each crepe with 1/8 of the filling and sprinkle with the sliced green onion tops before serving. Serve immediately.

Makes 8 Crepes / About 4 Servings

Notes

• You can use whatever mushrooms you’d like, but the brown field mushrooms, sometimes called baby portabellas, are my favorite for this recipe.
• Every Time you waste accumulated juices, Chef John sheds a tear.
• I use a Lodge brand 10.5 cast iron griddle. They are about $15 on Amazon and I highly recommend buying one. They are wonderful! If you don’t have one, you can use a 12-inch nonstick frying pan.