Crepe Pouches with Chicken and Mushrooms
Tender pancakes filled with juicy chicken and mushrooms. A beautiful and delicious dish for any table!
Updated : 25 July, 2025
Easy
About 30 min.
Ingredients
Crepes
500 milliliters
Milk
3
Eggs
200 grams
Wheat flour
2 tablespoon
Vegetable oil
1 tablespoon
Sugar
0.5 teaspoon
Salt
Filling
300 grams
Chicken fillet
200 grams
Champignon
1
Onion
100 grams
Sour cream
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Instead of fresh mushrooms, you can use frozen or dried ones (you’ll need 5-6 times less dried than fresh). Frozen mushrooms can be defrosted in any convenient way (e.g., in the microwave using the proper mode - see your appliance instructions) and the liquid should be drained. Or you can use them frozen if the liquid content isn’t critical. Dried mushrooms must be thoroughly rinsed (they aren’t washed before drying) and soaked in cold water for at least 2–3 hours.
Preparation
Step 1
Prepare the ingredients for the crepes. You can use milk of any fat content or a mix of milk and water. All ingredients should be warm for better mixing. Remove milk and eggs from the fridge ahead or warm them slightly.
Step 2
Crack the eggs into a bowl, add sugar and salt (adjust to taste). Beat with a whisk. Always wash eggs before use - they may carry harmful bacteria even if they look clean. Use food-safe detergent and a brush if possible.
Step 3
Add about 2/3 cup (150 ml) of milk to the eggs. Mix well.
Step 4
Sift in the flour and whisk it into the mixture.
Step 5
You’ll get a thick batter - this helps avoid lumps and makes mixing easier.
Step 6
Add the remaining milk and mix. The batter should be the consistency of heavy cream. Add vegetable oil and stir. Let the batter rest for 10 minutes so the flour fully absorbs the liquid. This prevents the crepes from tearing.
Step 7
Heat a non-stick skillet over high heat (preferably a crepe pan). Lightly grease with oil. Pour a portion of the batter and swirl to spread evenly.
Step 8
Fry on one side until golden, then flip. Adjust the heat so the crepes cook quickly but don’t burn. Cook all the batter (about 12 crepes from a 20 cm/8" pan). No need to grease again - the oil in the batter is enough.
Step 9
While the batter rests, prepare the filling. Use chilled chicken breast for juicier results. You can use mushrooms like champignons or wild ones.
Step 10
Rinse the meat, pat dry, and cut into small pieces.
Step 11
Peel and dice the onion.
Step 12
Wash and dry the mushrooms. Cut them into small pieces.
Step 13
Heat oil in a pan. Add onions and sauté over medium heat until translucent. Add mushrooms, salt and pepper, stir, and cook until liquid releases.
Step 14
Add chicken to the mushrooms. Stir until the meat turns white. Cover, reduce heat, and simmer for 10 minutes until the liquid evaporates.
Step 15
To assemble, spread a little sour cream in the center of each crepe. Add a spoonful of filling.
Step 16
Gather the crepe into a pouch and tie with a cheese string (I used cheese spaghetti, but braided cheese or green onion feathers work too - blanch the onion feathers so they don't break).
Step 17
Serve the crepe pouches warm. Enjoy!