Serve these delicious chicken and mushroom crepes with a herb salad (I like butter lettuce and chervil) or individually as an entrée. The filling can be made the day before, as can the batter or even the crepes (as long as you keep them well covered), which makes this an easy dish to assemble and heat at the last minute. Crepes are a great way to use up any leftover cooked meat or vegetables, so use this recipe as a starting point and get creative (they’re perfect for Shrove Tuesday/Pancake Day in the lead up to Easter). With this creamy chicken filling, I loved a glass of Sigurd White Blend from the Barossa – though I think I’d love this cloudy, amber, wild fermented blend of riesling, gewürz, garganega, chardonnay and viognier with just about anything! The trick to successful crêpes is using a well-seasoned, low-sided pan.
Serves 4 (8 crêpes)
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