Crepes Di Pollo Recipe
two crepes stuffed with chicken and mushrooms baked in light white wine cream sauce
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Ingredients
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Crepe Batter
Chicken & Mushroom Filling
Light White Wine Cream Sauce
Assembly & Garnish
Method
Crepe Batter
- 1
Make crepe batter
In a blender or medium bowl, combine 1 cup flour, 2 eggs, 1 cup milk, 1/4 cup water, 2 tablespoons melted butter, and 1/4 teaspoon salt. Blend or whisk until completely smooth and no lumps remain. Let batter rest at room temperature 20–30 minutes (or refrigerate up to 2 hours).
- 2
Cook crepes
Heat a nonstick 8–10 inch skillet over medium. Lightly brush with oil or butter. Pour about 1/4 cup batter into the center, immediately tilt and swirl the pan to coat the bottom in a thin, even layer. Cook 45–60 seconds until edges lift and bottom is lightly golden, flip with a spatula and cook 15–30 seconds. Transfer to a plate. Repeat to make 2 crepes (reserve any extra for another use). Keep crepes warm wrapped in foil or under a clean towel.
Chicken & Mushroom Filling
- 3
Cook chicken and mushrooms
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the diced chicken in a single layer, season with 3/4 tsp salt, 1/2 tsp pepper, and 1/2 tsp thyme. Cook without moving 2–3 minutes to get color, then stir and continue cooking 3–4 minutes until just cooked through. Remove chicken to a bowl and set aside.
- 4
Sauté aromatics and mushrooms
In the same skillet, add the chopped shallot and sauté 1–2 minutes until translucent. Add the minced garlic and sliced mushrooms and cook 4–6 minutes until mushrooms release their liquid and it evaporates, and mushrooms are golden. Season lightly with a pinch of salt and pepper. Return the cooked chicken to the pan and stir to combine. Remove from heat and keep warm while you prepare the sauce.
Light White Wine Cream Sauce
- 5
Deglaze and reduce
With the skillet over medium heat (wipe excess fat if necessary, leaving about 1 tablespoon), add 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes until wine reduces by about half.
- 6
Add broth and cream
Add 1/2 cup chicken broth and 1/2 cup heavy cream, stir to combine. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.
- 7
Thicken if needed and finish
If sauce needs more body, whisk 1 teaspoon flour with 1 tablespoon cold water to make a slurry and slowly whisk into simmering sauce until thickened (1 minute). Stir in 1 tablespoon butter and 2 tablespoons grated Parmesan (optional). Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat.
Assembly & Bake
- 8
Fill crepes
Preheat oven to 350°F (175°C). Spoon half of the chicken and mushroom filling down the center of each crepe (about 3/4 cup total filling split between 2 crepes). Fold the sides over or roll the crepes to enclose the filling and place seam-side down in a small baking dish (they can be placed side by side).
- 9
Top with sauce and bake
Pour the warm white wine cream sauce evenly over the filled crepes, using about all the sauce so crepes are lightly sauced and the dish has some liquid. Sprinkle a little extra Parmesan if desired. Bake uncovered 12–15 minutes until sauce is bubbling at the edges and crepes are heated through.
- 10
Finish and serve
Remove from oven, let rest 2 minutes. Garnish with chopped parsley and a pinch of lemon zest if using. Serve hot, one plate with two crepes each.