If the previous recipes were about a more compound flavour and texture profile, this time I opted for a simpler solution. No fancy meats and strong flavours that could conflict with the delicate taste of chanterelles mushrooms. Chicken is an excellent pair to this kind of mushrooms as it has rather a neutral flavour. Garlic, sage, and thyme are to accentuate the elegant flavour. A little bit of cream cheese and cream to make the filling moist, thick, and spreadable. I sprinkled half of the crepes with some smoked mozzarella (Any smoked cheese will do), but this is totally up to you. Some aromatic cheese on top never hurts, though.
I am a huge fan of stuffed crepes, and you can find quite a collection of recipes on this blog including these Butternut Squash Chicken Stuffed Crepes and these BBQ pulled Chicken Crepes. This recipe might sound rather a complicated and time-consuming one. That’s true – it takes some time, mostly because of the crepes. However, you can divide your job between two days making crepes ahead (Just don’t snack on them too much!) Preparing the chicken – chanterelle stuffing takes just about 30 minutes while assembling and baking – another half an hour. Doesn’t sound that bad, after all, right?
So, I hope, you can get your hands on some fresh chanterelles try these Chanterelle Chicken Crepes. If not, please save the recipe for the next season.
a little pinch of powdered sugar / granulated sugar
oil/melted butter, for greasing
1 large onion, chopped
3 garlic cloves, minced
2 tbsp. butter, divided
3 large chicken breasts, cubed (about 5 cups cubed)
4 cups chanterelle mushrooms, divided into few segments if large
1 tbsp. fresh thyme
fresh sage, to taste
a good pinch of smoked paprika
salt, if needed
1/2 cup 10 % cream
1/3 cup cream cheese
1/2 cup grated smoked mozzarella or cheddar (optional)
To make the batter, sift the flour, powdered sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, melted butter. Let the batter stand at least 15 minutes in the fridge.
Once chilled, the batter will thicken up a bit so you might need to adjust by adding some water.
The skillet should be hot enough. Slightly grease the skillet and add enough batter to thinly coat the base, and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so. Transfer to a plate and repeat with the remaining batter. You will have about 10-12 crepes.
For the stuffing melt one tbsp. of butter in a pan and cook the onions and garlic, 5 minutes, until soft.
Add the chicken and cook for about 5 minutes over high medium heat, until no longer pink and start turning golden.
Decrease heat, add the herbs and smoked paprika, cover, and cook until soft, for about 5-7 minutes. Remove from the pan and set aside.
Clean the chanterelles by removing the dried leaves and dirt. Don’t soak them in water. Divide into few parts those which are large.
Clean the pan with paper towel. Add the mushrooms (No butter needed) and cook for about 5 minutes. The mushrooms will release the moisture first then start turning golden. At this point add the remaining butter and cook 2-3 minutes more.
Return the chicken in the pan. Add the cream cheese and let it simmer to melt, stirring to incorporate. Try and season with some salt, if necessary. Let it thicken up for 2-3 minutes. Off heat and let cool slightly.
To assemble the dish, take one crepe and place some of the stuffing (with the sauce) in the middle. Transfer the stuffed crepe into a baking dish slightly folding the edges. Repeat with the remaining. You can arrange them tightly. Sprinkle with some smoked cheese, if desired.
Bake in the preheated to 180 degrees C oven for about 15 minutes or until the edges are crisp and browned and the cheese has melted.