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Mar 1, 2012
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Roasted Chicken and Mushroom Crepe

By: Sonja Ocampo


Roasted Chicken and Mushroom Crepe

Give leftover roasted chicken a French makeover: Pair with neatly folded crepes and dress it up with creamy bechamel sauce and sauteed fresh mushrooms. Ooh la la!

Serves 6 to 8 
Prep Time
15 minutes 
Cooking Time 30 minutes

 

For the sauteed mushrooms
4 tablespoons unsalted butter, divided
1 shallot, sliced thinly
570 grams (about 7 1/2 cups) white mushrooms,
        trimmed and halved
350 grams (about 4 1/2 cups) shiitake mushrooms,
        stemmed and sliced into 1/2-inch-thick pieces
3/4 teaspoon salt
2 teaspoons minced fresh thyme
2 cloves garlic, minced
1/2 cup white wine
salt and pepper, to taste

For the bechamel sauce
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
salt and freshly ground black pepper, to taste

1 recipe Basic Savory Crepes
3 pieces roasted chicken breast,
         shredded or sliced into thick chunks

 

1  Make the sauteed mushrooms: Melt 2 tablespoons butter in a 12-inch skillet over medium heat. Add shallots and cook until softened, about 1 to 2 minutes. Add white mushrooms, shiitake mushrooms, and salt then increase heat to medium-high. Cover and cook, stirring occasionally, until mushrooms have released their moisture, about 8 to 10 minutes. Remove lid, add remaining butter and cook, stirring occasionally, until mushrooms are deep golden brown and tender, about 8 to 10 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 1 minute. Season with salt and pepper. Set aside.

Make the bechamel sauce: Melt butter in a saucepan over medium heat. Add flour and stir constantly until paste cooks and bubbles, about 1 1/2 minutes. Gradually whisk in milk. Cook and bring to a boil, stirring constantly until sauce thickens. Add salt and pepper then reduce to a simmer. Transfer béchamel to a bowl and set aside until ready to use.

3  To assemble, fold a piece of crepe into a triangle. Place it on a serving plate. Spread about 2 tablespoons bechamel sauce. Top with shredded chicken and 3 tablespoons sautéed mushrooms. Repeat to make a total of 12 crepes. Serve warm.

 

Photography by At Maculangan | Food Preparation by Sonja Ocampo of Cupcakes by Sonja | Food and Prop Styling by Rachelle Santos | Props from Rustan's Department Store (floral plates and napkins)




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