Chicken and Mushroom Crepes

Name: Chicken and Mushroom Crepes
Total time: 57
Yield: 5
Ingredients: 5 tablespoons butter, divided; 2 tablespoons canola oil; 3 boneless, skinless chicken breasts, cut into chunks; 1 (8 ounce) package sliced fresh mushrooms; ⅓ cup finely chopped onion; ¼ cup all-purpose flour; 2 cups milk; 2 cubes chicken bouillon; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; ½ cup sour cream; 3 tablespoons dry sherry; 2 teaspoons dried parsley, divided; 1 cup milk; ¾ cup all-purpose flour; 1 egg; 1 tablespoon butter, melted; 1 ½ teaspoons white sugar; ¼ teaspoon vanilla extract; ¼ teaspoon baking powder

Recipe by Susan from allrecipes.com

Dinner 57 Mins.

Ingredients

5 servings

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5 tablespoons butter, divided
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2 tablespoons canola oil
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3 boneless, skinless chicken breasts, cut into chunks
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1 (8 ounce) package sliced fresh mushrooms
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⅓ cup finely chopped onion
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¼ cup all-purpose flour
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2 cups milk
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2 cubes chicken bouillon
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¼ teaspoon salt
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⅛ teaspoon ground black pepper

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½ cup sour cream
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3 tablespoons dry sherry
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2 teaspoons dried parsley, divided
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1 cup milk
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¾ cup all-purpose flour
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1 egg
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1 tablespoon butter, melted
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1 ½ teaspoons white sugar
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¼ teaspoon vanilla extract
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¼ teaspoon baking powder

Instructions

Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.