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Savory Chicken and Mushroom Crepe Filling
Savory Chicken and Mushroom Crepe Filling

Before you jump to Savory Chicken and Mushroom Crepe Filling recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

Wholesome eating promotes a feeling of wellness. If we eat more healthy snacks and a smaller amount of the detrimental ones we generally feel much better. Eating fresh vegetables helps you feel much better than eating a piece of pizza. Selecting healthier food choices can be tough when it’s snack time. Shopping for snacks can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you need an energy-boosting snack.

Healthy foods made from whole grains are fantastic for a quick snack. Starting your day with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you require a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain options.

A large assortment of quick health snacks is easily available. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to savory chicken and mushroom crepe filling recipe. To make savory chicken and mushroom crepe filling you only need 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Savory Chicken and Mushroom Crepe Filling:
  1. You need 2 tbls oil
  2. Prepare 1/2 cp portabella mushrooms (or baby bellas), sliced
  3. Get 1/2 cp white cap mushrooms, sliced
  4. You need 1 chicken thigh, cooked and cubed
  5. Provide to taste salt and pepper,
  6. Use 1 recipe simple white sauce - recipe follows
  7. Prepare 1/4 cp flour or 1/8 cp corn starch
  8. Get 1 cp chicken stock
  9. Prepare 1 cp milk
Steps to make Savory Chicken and Mushroom Crepe Filling:
  1. Heat the oil in a large skillet or frying pan. Add the mushrooms to the hot oil, sprinkle lightly with salt. Saute the mushrooms for about 5 mins.
  2. Add the cooked, cubed chicken. Lightly salt and pepper, and heat for about 1-2 mins. Remove from heat, cover and set aside, while you make the sauce.
  3. Mix the corn starch with the stock, until dissolved and smooth. Heat until it starts to thicken. Slowly add the milk. Bring to a boil. Turn down heat and simmer for about a minute or two - nice thing about corn starch, can't taste it like flour.
  4. Add some of the sauce to the mushroom/chicken mix. Heat up a little to serving temp.
  5. Place some of the mix on the crepe and roll-up. Pour some over the top if you like.

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