• 5servings
  • 45minutes
  • 460calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, cubed

  2. 1/2 pound sliced fresh mushrooms

  3. 1/4 cup finely chopped onion

  4. 1/4 cup all-purpose flour

  5. 2 cups 2% milk

  6. 2 teaspoons chicken bouillon granules

  7. 1/2 teaspoon Italian seasoning

  8. 1/4 teaspoon pepper

  9. 1/2 cup sour cream

  10. 3 tablespoons sherry or chicken broth

  11. 2 cups finely chopped cooked chicken

  12. 2 tablespoons minced fresh parsley, divided

  13. 15 prepared crepes (9 inches)

  14. Additional sour cream, optional

Instructions Jump to Ingredients ↑

  1. Hubby's Favorite Crepes Recipe photo by Taste of Home In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper.

  2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through.

  3. Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired. Yield: 5 servings.


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