French Cheesy Chicken Crepes
with Mushrooms- Milk
- Wheat
- Egg
- Sulphites
- Barley
- Egg
- Soy
- Tree nuts
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Sesame
- Wheat
Ingredients: Diced chicken breast • 2% Milk • Breakfast baking mix (milk, wheat) (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) • Mushrooms • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Grade A egg • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May be present: Barley, Egg, Soy, Tree nuts)
1 unit(s)
Egg
(Contains: Egg)
237 mL
Milk
(Contains: Milk)
340 g
Chicken Breast, Diced
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
113 g
Mushrooms
Not included in your delivery
7.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Thinly slice mushrooms.
- To a medium bowl, add mushrooms and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat, then set aside.
- Pat chicken dry with paper towels.
- To a foil-lined baking sheet, add chicken, Dill-Garlic Spice Blend and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 5-6 min, until opaque.
- Once opaque, flip chicken. Add mushrooms over top.
- Return to oven. Broil in the middle of the oven for 5-6 min, until mushrooms have softened and chicken is cooked through.**
- Meanwhile, to a large bowl, add 1/2 cup (1 cup) milk, 1/4 cup (1/2 cup) water, 2 tbsp (4 tbsp) oil and egg. Whisk until well combined.
- Add breakfast baking mix. Whisk until well combined (NOTE: The batter will be very thin).
- Heat a large non-stick pan over medium. When hot, add 1 tbsp oil.
- Tilt the pan up on an angle, then scoop 1/3 cup batter into the lower half of the pan. Immediately move the pan in a circular motion to spread the batter until it evenly covers the bottom of the pan. Cook 1-2 min, until crepe begins to brown and the edges start to peel off easily.
- Flip crepe with a spatula, then continue to cook for another 30 sec-1 min.
- Transfer crepe to a plate, then repeat with 1 tbsp oil and 1/3 cup batter until all batter is used. Transfer to a plate.
- Once crepes are finished cooking, divide cheese, chicken and mushrooms down the middle of each crepe.
- Fold sides of each crepe into the middle over filling.
- Remove the foil from the baking sheet. Carefully transfer filled crêpes to the baking sheet. Bake in the middle of the oven for 4-5 min, until cheese is melted.
- Divide crepes between plates.
