Do you like Italian stuffed pasta like cannelloni? What about French crêpes? If you answered both “Yes”, you should certainly try Mushroom Chicken Crêpe Cannelloni!
Mushroom Chicken Crêpe Cannelloni
Hello, my friends. I hope you are doing well.
I am doing great, too. Thank you for asking. Last week I was busy a bit. Nicely busy – not annoyingly. We had a little trip. Nothing special, but I didn’t have much time for this blog except updating pictures to the existing recipes. I also didn’t have much time to see what were you guys sharing. But no worries – I am excited to catch it up.
There’s a thing. Next week I am having my Birthday, and I’m hitting the certain age. I won’t reveal any specific details, but this is going to be exactly between the 30s and 40s (That’s not the too obvious hint, is it?)
Anyway, this year I’ve realized one thing about my aging. For many years in a row, always around my Birthdays, I would indulge myself buying quite a few items of clothing (Normally, shirts, especially summer kind) and accessories (With my latest interest being hats). Well, this year I didn’t want anything except dozens of new props for photography! I also considered getting some comfortable kind of either shorts or pants for walking.
Indeed, I ended up buying a couple (Technically more than a couple. But this is my birthday, after all!) of nice things for food photography. I have also acquired a couple of comfortable shorts which would be perfect for almost everything from the gym to hiking! I seriously thought of buying some nice sport pants too, but I didn’t have any patience to search for them.
Then I realized this was my indication of getting older (Which is fine – I don’t have any kind of crisis. No yet.)
I remembered Andrey who faced that age milestone a few years back, and who changed his outfit habits. I also recalled that I occasionally needed to beg him to wear something more decent while traveling, If I were planning on taking pictures.
And here we go. We are on the same page now. I am an owner of two new sport kind of shorts (But I got very fancy colors, though) and lots of new props, and I couldn’t be happier! :)
I also know what will make you happy. This Mushroom Chicken Crêpe Cannelloni is the answer! Using crêpes instead of fresh pasta is quite common in some parts of Italy, and it’s so delicious. You know my love for savory crêpes, and there’s another lovely idea. I opted for a simple yet my favorite combo of chicken and mushrooms combined with onions, garlic, smoked paprika, and herbs. The sauce is creamy but not too heavy; that’s my favorite version of white sauce made with milk and cream cheese. Then a generous amount of cheese and bake it until all gooey and melted. Well, I certainly hope you’ve started to feel voracious by now :) I am not keeping your longer, then. You’ve got some business to handle – try this Mushroom Chicken Crêpe Cannelloni.
- 1 cup lukewarm water
- 1 cup milk
- 1 cup all-purpose flour, sifted
- 2 large eggs
- 2 tbsp. butter, melted
- 1 tsp. corn starch, sifted (optional but it makes crepes more elastic)
- pinch of salt and sugar each
- 1 large onion (1 cup, sliced)
- 4 garlic cloves, minced
- 1 tbsp. oil
- 1 pound mushrooms, nicely chopped
- 2 large (about 1 pound) skinless chicken breasts cut in about 1-1,5" pieces
- 1 tsp. smoked paprika
- 1 tsp. dried herbs de Provence
- salt and pepper, to taste
- 1/2 cup tomato sauce
- 1 cup milk
- 1/3 cup cream cheese (you can take plain or with additions such as jalapeno, herbs or garlic)
- salt and nutmeg, to taste
- 1/3 cup tomato sauce
- 1/3 cup grated mozzarella
- 1/3 grated cheddar
- To make the batter, sift the flour and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, sugar, melted butter and adjust the batter if necessary by adding more flour/water. Let the batter stand 15 minutes in the fridge.
- Slightly grease the skillet and make the crepes as usual. Set aside. You will get between 10-14 crepes depending on skillet size while the stuffing would be enough for 7-8 crepes.
- In a meanwhile, heat oil in a pan and saute the onion and garlic, over medium heat, 5 minutes.
- Add the mushrooms and cook 5-7 minutes over low high heat or until they have released the water and it's mostly evaporated. Remove the onions and mushrooms.
- Add the chicken to the same pan and cook 5 minutes over high heat until it's no longer pink.
- Reduce heat to low medium, return the mushrooms and onions, add the tomato sauce, herbs, and paprika. Cover and cook for about 7-10 minutes.
- In a meanwhile, make the sauce. In a medium saucepan combine the milk and cream cheese and cook, whisking, about 4-5 minutes until fully incorporated. Season with salt and nutmeg.
- Preheat oven to about 180-185 degrees C.
- Take a baking dish and spread some of the cream cheese sauce (few spoons) on the bottom.
- Take one crepe and place it on surface (plate or cutting board). Spread 3-4 tbsp. of the filling on one half of it and roll it up. Place in the baking dish and repeat with the remaining crepes.
- Spread some tomato sauce and generously drizzle with the cream sauce over the crepes.
- Bake 10-12 minutes then sprinkle with the cheese and bake for another 5-7 minutes. Grill if desired.
- Remove from the oven and let stand 15-20 minutes before serving (It's easier to remove the crepes from the pan once they are slightly cooled; otherwise you might get them torn).