These savory crepes are a dreamy combination of tender lemon-infused chicken, sautéed mushrooms, and artichoke hearts, all wrapped in a delicate crepe and baked to perfection. A delightful dish for any time of the day!
Ingredients: For the crepe batter:. 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. For the lemon chicken filling:. 2 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. 1 lemon, zest and juice. 2 cloves garlic, minced. Salt and pepper to taste. For the mushroom and artichoke filling:. 1 cup sliced mushrooms. 1 can artichoke hearts, drained and chopped. 1/2 cup diced onion. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. Salt and pepper to taste. For assembly:. 1 cup shredded Swiss cheese. Fresh parsley for garnish.
Instructions: In a blender, combine all crepe batter ingredients and blend until smooth. Let the batter rest for 20 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in a small amount of crepe batter and swirl it to cover the bottom of the pan. Cook until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 8 crepes. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, lemon zest, and garlic. Saut until the chicken is cooked through and slightly browned. Season with salt, pepper, and lemon juice. Set aside. In another skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms, diced onions, and chopped artichoke hearts. Saut until the vegetables are tender. Sprinkle flour over the mushroom and artichoke mixture, stirring constantly for 1-2 minutes to create a roux. Gradually add milk to the roux, stirring continuously until the mixture thickens. Season with salt and pepper. To assemble the crepes, place a spoonful of lemon chicken filling and a spoonful of mushroom-artichoke mixture onto each crepe. Sprinkle with Swiss cheese and fold the crepe in half. Place the filled crepes on a baking sheet and bake in a preheated oven at 350F 175C for 10-15 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley and serve hot. Enjoy your Lemon Chicken, Mushroom, and Artichoke Crepes Dreaming All Day!
Prep Time: 30 minutes
Cook Time: 30 minutes
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