Rolled Crepes With Chicken And Mushroom - Kid & Baby Friendly
Crepe roll ups with mushroom and chicken filling that the whole family can enjoy - from small babies (9 months and up), older kids to adults. The crepes are made first then filled with a soft chicken mushroom filling, rolled up and served as finger food, snack or packed in a lunch box. The chicken crepes can be easily prepped in advance and stored in the freezer. Enjoy cold or warm seared on both sides with a golden crust.
3/4cupall purpose unbleached flour(see notes for other flours)
2tbspbutter, melted(ghee or a neutral oil will also work)
pinchofsea salt(or pink salt)
Chicken And Mushroom Filling
1/2tspsea salt(remove for babies)
1/4tspblack pepper(reduce for babies)
3/4cupshredded Gouda cheese (optional)
Make The Crepe Batter
Add all your ingredients (room temperature) in a blender. Mix by pulsing until combined. It’s ok if it looks a bit watery, it will thicken up.
Let it sit for at least 30 minutes (or overnight if you’re making the batter in advance). The dry ingredients will continue to soak up the moisture from the wet ingredients. Give it another mix just before using, add more liquid if it looks too thick.
Cook The Crepes
Preheata 10-inch nonstick skillet (I used a ceramic skillet) over low heat for 3 minutes. Then add 1 teaspoon of oil/butter and let it heat for another 3 minutes. Then spread it all over the skillet. That’s the only time you’ll need to grease the pan if using a ceramic skillet.
Pour about 1/4 cup or less of crepe batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
Cook the crepe about one to two minutes on each side. Cover with a lid or towel to help crepes moisten while you cook the rest.
Make The Mushroom Chicken Filling
To prepare the crepe filling you have two options: use the stove (in a pan) or bake the ingredients in the oven. I prefer the oven because it frees a lot of my time. So for that I just rinse separately the chicken breast, the mushrooms and peel the onion ( and slice).
Place everything in a baking dish, season with a little salt and pepper. Bake for about 22-25 minutes at 400F (204 degrees C) or until the chicken is cooked through.
Allow to cool. Then transfer to a food processor and pulse a few times until it resembles a thick paste. You can also add 1/2 to 3/4 cup of shredded cheese if you want.
Assemble And Roll Up the Crepes
Take one crepe at a time and place a tablespoon of mushroom chicken filling onto the side of the crepe.
Then flip up the bottom of the crepe, fold the sides in and roll to make a long thin (tube like) wrap.
Proceed with all the remaining crepes. Enjoy as they are, or sear on all sides in a pan for a golden crust. The heat will melt the cheese inside the crepes. You could also bake them in the oven for 10 minutes at 420F in a preheated oven.
Tips For Perfect Chicken Crepes
Other flour options: for healthier crepes use 50% white flour and 50% whole wheat flour (or even oat flour). After blending check if you need to add a touch more liquid, whole grain flours tends to absorb more moisture.