These chicken and mushroom filled crêpes are a tempting late breakfast or brunch treat. To make things easier this morning, prepare the crêpes the night before. If you like, you can sprinkle the cooked crêpes with shredded cheddar cheese just before serving.
- 1/3 cup (75mL) butter or margarine
- 1/2 cup (125 mL) sliced mushrooms
- 1/4 cup (60 mL) whole barley flour
- 2 cups (500 mL) milk
- 1/4 tsp (1 mL) salt
- 1/4 tsp 1 (mL) pepper
- 1 3/4 cups (425 mL) diced cooked chicken
Preheat oven to 400 ℉ (200℃). Grease an 8-inch (20cm) square baking dish. In a medium saucepan over medium-high, heat butter or margarine. Add mushrooms and lightly brown. Add flour, stirring until completely mixed in. Gradually stir in milk; cook until thickened, stirring constantly. Stir in salt and pepper. Remove pan from heat.
Set aside 3/4 cup(175 mL) of the sauce and stir chicken mixture onto each crêpe and gently fold each side of the crêpe to the middle. Place the crêpes seam-side down in the baking dish. Top with reserved sauce and bake for 10 to 15 minutes or until hot.
Makes 4 servings (8 crêpes).
8 Basic Whole Barley Crêpes
If crêpes are made in advance, stack them between parchment paper, wrap, and refrigerate for 1 day or freeze for as long as 1 month.
- 1/2 cup (125 mL) whole barley flour
- Pinch salt
- 1 egg, lightly beaten
- 2/3 cup (150 mL) milk
- 1/2 tsp (2 mL) canola oil, for brushing
In a bowl, combine flour and salt; add egg. Whisk in milk until mixture is smooth. Heat a small non-stick skillet or crêpe pan (6 to 8 inches [15-20cm]) over medium-high. Brush bottom of pan with oil. Add 2 tablespoons (30 mL) of batter and quickly tilt pan to cover bottom with batter. Shake pan to loosen crêpe and cook until edges of crêpe begin to curl and it no longer sticks to the pan, about 30 seconds. Gently flip crêpe over and cook for a few seconds. Remove from pan and set aside. Repeat with remaining batter.
Makes about 8 crêpes.