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Chicken, Mushroom, and Cheese Crepes

Thin crepes with a savory filling, made with milk. You can serve them with sour cream, though I like them best with a cup of sweet black tea — that's the perfect pairing in my book, but everyone's taste is different. The main thing is to make them, then feel free to improvise with how you serve them. A pretty modest set of ingredients yields a big batch — enough to feed 5 people if everyone has three. Enjoy!

sharlisAuthor avatar
Recipe author
Pancakes with chicken, mushrooms and cheese
Pancakes with chicken, mushrooms and cheese Pancakes with chicken, mushrooms and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 13 g
Fats 39 % 14 g
Carbohydrates 25 % 9 g
215 kcal
GI: 11 / 0 / 89

Cooking method

Cooking time: 45 min

  1. Step 1:

    Step 1

    Simmer the chicken leg quarter in salted water until cooked through, about 35 minutes. Remove it from the broth and let it cool.

  2. Step 2:

    Step 2

    Peel the skin off the cooled chicken, pull the meat off the bones, and chop it finely across the grain.

  3. Step 3:

    Step 3

    Wash the fresh mushrooms and chop them finely. Sauté them in a little vegetable oil over high heat, stirring, for 3 minutes, and season with a little salt.

  4. Step 4:

    Step 4

    Grate the hard cheese on the large holes of a box grater.

  5. Step 5:

    Step 5

    In a bowl, combine the prepared filling ingredients: the chicken, mushrooms, and cheese.

  6. Step 6:

    Step 6

    Make the crepe batter. Sift the flour into a bowl, add the salt, crack in the eggs, then pour in the vegetable oil, milk, and hot water.

  7. Step 7:

    Step 7

    Blend everything thoroughly with a mixer until you have a smooth, thin batter. You can also strain it through a fine sieve to make sure there are no lumps — that's what I did. The batter is ready.

  8. Step 8:

    Step 8

    Heat a skillet with a little vegetable oil, which you only add before the first crepe. Once the pan and oil are nice and hot, ladle a small amount of batter into the pan, swirling to spread it evenly across the bottom. Cook for 20–30 seconds over medium heat.

  9. Step 9:

    Step 9

    Flip the crepe over and cook for another 20–30 seconds. Repeat with the rest of the batter.

  10. Step 10:

    Step 10

    I ended up with 15 small crepes about 5 1/2 inches across. If your pan is bigger, you'll get fewer of them.

  11. Step 11:

    Step 11

    Take a crepe and spoon the filling along one edge.

  12. Step 12:

    Step 12

    Roll the crepe up into a log.

  13. Step 13:

    Step 13

    Do the same with all the crepes. Store any cooled crepes in the refrigerator.

  14. Step 14:

    Step 14

    Just before serving, pan-fry the crepes in butter for 1 minute per side over medium heat until golden — that's when the cheese melts, too.

  • The batter and filling come together easily, and the crepes turn out incredibly tasty and filling.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken leg - 185  kcal/100g

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