Keto crepes are almost impossible to make! Believe me, I’ve tried. I will keep practicing, but it seems all I am doing is wasting ingredients. Why should I try to make homemade when there is a perfectly good product to use, called Crepini’s. I may stop trying to make my own from scratch from now on.
Ingredients
1 Tbsp. butter
1/2 red onion, chopped
1/2 white onion, chopped
1 container mushrooms, sliced
Salt and pepper to taste
2 chicken breasts, cooked and cut into cubes
1 can cream of mushroom soup
1 Tbsp. fresh parsley, chopped
1 tsp. Worcestershire sauce
1/2 cup sour cream
3 Tbsp. sherry
4 oz. Swiss cheese, shredded
Store-bought crepes (I used Crepini brand)
1 bunch asparagus, trimmed
Instructions
In a frying pan, melt the butter.
Add the onions, mushrooms, salt and pepper to the pan. Saute for about 5 minutes or until mushrooms have absorbed the liquid and appear soft. Add the mushroom soup and parsley. Stir to combine.
Add the Worcestershire, sour cream and sherry. Stir until combined and it starts to bubble. Add the Swiss cheese.
Add the chicken, salt and pepper. Cook until hot.
Spray a 9×13-inch casserole dish with cooking spray. On a plate or flat surface lay out the Crepini.
Fill the Crepini with a couple of large tablespoons of the filling. Add a couple of asparagus spears on top of the filling.
Roll up and place in the casserole dish. Repeat with the remaining Crepini to fill the casserole dish.
Spoon the rest of the filling over the top of the crepes in the casserole dish and sprinkle with Swiss cheese.
Bake in the oven at 350 degrees until cheese is melted, and the crepes are heated through.
This is a rich and savory dish. One crepe was enough for me. Pair with a side salad to complete this meal. This is delicious!
If you like this recipe, you may like the following recipes:
Chicken Enchiladas with Red Sauce
Keto Chicken and Mushroom Crepes
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- 1 frying pan
- 1 Large spoon
- 1 9×13 inch casserole dish
- 1 large plate
Ingredients
- 1 Tbsp. butter
- 1/2 red onion, chopped
- 1/2 white onion, chopped
- 1 container mushrooms, sliced
- Salt and pepper to taste
- 2 chicken breasts, cooked and cut into cubes
- 1 can cream of mushroom soup
- 1 Tbsp. fresh parsley, chopped
- 1 tsp. Worcestershire sauce
- 1/2 cup sour cream
- 3 Tbsp. sherry
- 4 oz. Swiss cheese, shredded + more for top
- Store-bought crepes (I used Crepini brand)
- 1 bunch asparagus, trimmed
Instructions
- In a frying pan, melt the butter
- Add the onions, mushrooms, salt and pepper to the pan.
- Saute for 5 minutes or until mushrooms have absorbed the liquid and appear soft.
- Add the mushroom soup and parsley.
- Stir to combine.
- Add the Worcestershire, sour cream and sherry.
- Stir until combined, and it starts to bubble.
- Add the Swiss cheese.
- Add the chicken, salt and pepper. Cook until hot.
- Spray a 9×13-inch casserole dish with cooking spray.
- On a plate or flat surface lay out the Crepini.
- Fill each Crepini with a couple of large tablespoons of the filling.
- Add two asparagus spears on top of the filling.
- Roll up and place in the casserole dish. Repeat with the remaining Crepini to fill the casserole dish.
- Spoon the rest of the filling over the top of the crepes in the casserole dish and sprinkle with extra Swiss cheese.
- Bake in the oven at 350 degrees until cheese is melted, and the crepes are heated through about 20 minutes.
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