Mushroom Chicken Crepe Packets

Follow our step-by-step guide on how to make Mushroom Chicken Crepe Packets.

1. Step 1

   In an electric blender, combine the milk, flour, eggs, and salt. Blend until smooth and set the crepe batter aside for at least 30 minutes.

2. Step 2

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking pan.

3. Step 3

   In a medium skillet, melt butter over medium heat. Pour 2 tablespoons of the crepe batter into the skillet, rotating it to spread the batter into a thin layer. Cook until the top is no longer wet and the bottom is light brown, about 1-2 minutes. Carefully flip the crepe and cook for another minute until the other side is golden. Transfer the crepe to a plate and repeat with the remaining batter.

4. Step 4

   In another skillet over medium-high heat, sauté the mushrooms and onion until tender, about 5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant. Stir in the ricotta and cream cheese until melted and well combined, about 2-3 minutes. Add the shredded chicken and season with salt and pepper to taste.

5. Step 5

   Place a heaping tablespoon of Parmesan cheese in the center of each crepe. Spoon 1/4 cup of the chicken and mushroom mixture onto each crepe, then fold the sides in to create a packet. Arrange the crepes folded-side down in the prepared baking pan.

6. Step 6

   Bake the crepe packets in the preheated oven until golden and bubbling, about 15 minutes.

7. Step 7

   While the crepes are baking, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually pour in the chicken broth, stirring until slightly thickened, about 5-7 minutes. Stir in the chopped parsley.

8. Step 8

   Remove the crepe packets from the oven and drizzle the gravy on top before serving.