Keto Chicken and Mushroom Crepes
Savory crepes with a chicken and mushroom filling
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- 1 frying pan
- 1 Large spoon
- 1 9x13 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 9x13-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.