Mushroom Chicken Crêpe Cannelloni

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.

Cheers.

Mushroom Chicken Crêpe Cannelloni

Yield: 7-8

Ingredients

    Crêpes (10-14 crêpes)
  • 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
    Filling (Enough for 7-8 crêpes)
  • 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
    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
    Additionally
  • 1/3 cup tomato sauce
  • 1/3 cup grated mozzarella
  • 1/3 grated cheddar

Instructions

  1. 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.
  2. 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.
  3. In a meanwhile, heat oil in a pan and saute the onion and garlic, over medium heat, 5 minutes.
  4. 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.
  5. Add the chicken to the same pan and cook 5 minutes over high heat until it's no longer pink.
  6. 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.
  7. 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.
  8. Preheat oven to about 180-185 degrees C.
  9. Take a baking dish and spread some of the cream cheese sauce (few spoons) on the bottom.
  10. 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.
  11. Spread some tomato sauce and generously drizzle with the cream sauce over the crepes.
  12. Bake 10-12 minutes then sprinkle with the cheese and bake for another 5-7 minutes. Grill if desired.
  13. 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).
  14. Enjoy!
http://www.havocinthekitchen.com/mushroom-chicken-crepe-cannelloni/

7 Thoughts on “Mushroom Chicken Crêpe Cannelloni

  1. Yes! I love both of these things so genius to combine them! Looks amazing and definitely a comfort food recipe, which is always a fave for me! Happy birthday to ya :) !!

  2. haha! I can so relate with you. I’ve already been through it, and you nailed it. Your perfect description of it all. Omgoodness, I love your props and your pictures. Now you have me in the mood to go prop shopping. LOL! Glad you got some time away and your recipe is killer. Pinning for later. It’s beautiful! :)
    Kim | The Baking ChocolaTess recently posted…Orange Cream Glazed Pound CakesMy Profile

  3. I’m not exaggerating when I say that this is my dream dinner. I love crepes and I love cannelloni and I love anything topped with melty cheese! Happy early birthday! I can definitely relate to becoming prop-obsessed :)

  4. Now this is my kind of crepe recipe! I much prefer savory over sweet as well. Admittedly, I’ve never made them. Sad, I know! I find them intimidating but certainly need to get over it! I’m finding myself the same way when it comes to food props. That’s what I ask for now too when it comes to presents. Look forward to seeing them in your photos. Love your layered styling!

  5. I love it that you bought props instead of clothes this year!

    I’ve never had crepes this way, but it is such a good idea. Putting this one on the menu!

  6. Love the approach you have taken! Being someone who unfortunately has severe issues with pasta textures I often miss out on pasta dishes. Using crepes in this classic dish will allow me to enjoy the flavors without being distracted by the texture..Don’t ask… it is a sad plight to not be able to eat pasta wider than linguine… But then again… my husband makes an unbelievable roasted veggies lasagna for me. I should tackle this here recipe to reciprocate:) Pinned!

  7. What a fun idea! I love the idea of using crepes instead of pasta here…and that filling? Scrumptious! Also, happy (early) birthday, my friend. I have a summer birthday, too, but mine is still a couple months away. I totally laughed at your comment about not having the patience to shop for shorts. I was thinking the exact same thing this past weekend! I was in a store and they had men’s shorts on sale…but I was just like “Eh, I’m not in the mood to try these on.” Plus, I had Robbie with me which means everything needs to be done in about 3 minutes or less. :-) Speaking of 3 minutes or less, that’s about how long it would take me to eat all of these crepe cannellonis!
    David @ Spiced recently posted…Chocolate Peanut Butter Ice Cream Freak CakeMy Profile

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