"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Mushroom Crepes Recipe

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This recipe for Chicken Mushroom Crepes, by , is from Our Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Eklund



4 eggs beaten
2 cups flour
1 cup milk
Approx ½ teaspoon salt
1 cup cold water
½ teaspoon grated lemon peel (optional)
4 tablespoons melted butter

6 oz Philadelphia cream cheese
1 ½ cups sour cream
Salt and pepper to taste
Approx 2 cups white chicken diced
1 ½ cups sliced mushrooms
White Sauce (recipe below)
1 cup Swiss cheese

2 tablespoons butter
2 tablespoons flour
3/4 teaspoon white pepper
1 1/2 cups milk


If you do not have a blender: Add flour to beaten eggs a little at a time, alternate with milk and cold water. Beat until smooth, then stir in salt and lemon rind. Next add melted butter and blend until thoroughly mixed. Cover bowl and let mixture stand in refrigerator for 2 hours. Makes approx 20 crepes.

With blender: Put the eggs, milk and water in and whirl, then add flour a little at a time and whirl after each addition. Add melted butter, lemon and salt last and blend on high for about a minute.

Pour batter into hot, oil brushed skillet quickly swirl around to cover bottom of pan. Cook just until browned about 30 seconds. Stack them between wax paper.

You can always buy premade crepes if you don’t have the time. They are just a little tougher.


Beat cream cheese and sour cream together then add salt and pepper, chicken and mushrooms. Spoon approx 2 tablespoons of mixture on each crepe, roll up and place close together in one layer in greased 13x9 baking dish, seam side down.

White sauce:
In medium pan melt 2 tablespoons butter, stir in 2 tablespoons flour, 3/4 teaspoon white pepper, 1 ½ cups milk stir until smooth, gradually stir in the milk and heat, stirring constantly until mixture thickens.

Cover with white sauce, sprinkle with Swiss cheese and dot with butter. Bake at 350 degrees for 30 minutes or until light brown.

Number Of Servings:
Number Of Servings:




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