Chicken and Mushroom Crepes
Chicken crepes are such a treat. Serve them as an appetizer or simple meal. It's a great way to use leftover chicken. They freeze perfectly.
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Cooking tools:
- Food processor
- Blender
- Meat grinder
- Nonstick skillet
- Grater
- Mixing bowl
- Dish
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Plastic wrap
- Freezer ziplock bag
- Parchment paper
- Wax paper
- Vacuum sealer
- Refrigerator
- Freezer
- Oven
- Ceramic skillet
Ingredients
- 2 cups milk
- 4 eggs
- 6 Tablespoons cornstarch
- 8 Tablespoons all purpose flour
- 4 Tablespoons oil
- 1/4 teaspoon salt
- oil (or butter for cooking the crepes)
- 2 1/2 cups cooked chicken
- 1 Tablespoon butter or oil (plus more to cook the filled crepes)
- 1-2 onions (finely chopped)
- 10 oz. fresh mushrooms (thinly sliced)
- 5 hard boiled eggs (finely shredded)
- salt (ground black pepper, to taste)
- 1/2 cup finely grated cheese (Mozzarella, Monterey Jack, provolone, etc.)
- 1/2 cup chicken broth or vegetable broth
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