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Savory Crepes with Creamy Chicken, Ham and Mushroom Filling Recipe

Savory Crepes with Creamy Chicken, Ham and Mushroom Filling

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 21-30 of 33

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  • on July 01, 2009

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    This was very time consuming, but not incredibly difficult. It can be made ahead and refrigerated or frozen, as the directions state. Perfect from the freezer or the refrigerator!

    The crepes themselves are the best I have tried. Completely fool-proof recipe. The flavor balance of the filling is outstanding and the sauce flavor is also excellent.

    However, it is the texture of the sauce that puts the whole dish over-the-top for me. It is so silky smooth it is difficult to describe.

    I am generally NOT a fan of Emeril's food, but he is a master of crepes since his Blueberry Mascarpone crepe recipe is also now on my favorite list!

    Go ahead and try this. Break it up into steps and definitely do it ahead of time and you will not be disappointed!

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  • on April 12, 2009

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    Agree with all previous reviewers that this recipe took a lot of time. Because I didn't pre-prep (chop, measure, etc. it took me a total of 3 hours to make. Inactive prep time should say 1 hour not 30 minutes, due to crepe batter rest time. Other than time - this dish was fabulous. The tarragon cream sauce was perfect. I used 1 c cream + 1/2 c half & half to try and shave off a small bit of fat. Next time I will use 1 cup half & half + 1/2 cup cream. Did not affect the texture or taste of the sauce - it was heavenly. I also increased the ham to 1/2 pound because I wanted crepes that were more full. Worked well. I made this dish for Easter Brunch and it was a hit. This dish had a lot of well balanced flavor. My suggestions - make crepes the night before, refrigerate. Chop & prep the meat, veggies, etc. the night before also. It will give you a break from standing/cooking for 3 hours.

    Definitely will make again - worth the effort!!

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  • on April 12, 2009

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    These are definitely time-consuming, but the results are well worth the effort. Begin them the day before by making the crepes, or make the dish and refrigerate or freeze before cooking. I only got seven crepes using a ? cup to measure. Next time, I will use less batter for each crepe?mine were a bit too thick. These are easy and absolutely delectable. The sauce is sinful, and the filling is to die for! This would be an impressive meal for guests. I served these for Easter brunch, along with Giada?s Blissinis. Perfect!

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  • on March 28, 2008

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    One word: Delicious!
    I agree that it was time consuming, but the final result was so good. will make it again and again.

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  • on December 04, 2007

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    This recipe is absolutely delicious and not difficult at all. I've made it twice now and I'd say the hardest part is getting a dozen crepes out of the batter. The first time I was only able to make 9, the second time I managed 11. My guests raved over it! It is the perfect dish if you really want to impress people!

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  • on August 18, 2007

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    I made this for a party and it got great reviews.
    One thing though, there was too much of the sauce. Next time I'll reduce the chicken stock and liquids a bit.

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  • on March 26, 2007

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    I made this for a party and it got great reviews.
    One thing though, there was too much of the sauce. Next time I'll reduce the chicken stock and liquids a bit.

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  • on March 05, 2007

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    I am just learning to cook, so this one was a little challenging for me. But, it worked out and made a great Valentine's Dinner for me and my husband.

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  • on December 13, 2006

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    This recipe took 2 1/2 hours to prepare from start to finish. It was really worth the effort. These crepes were evert bit as delicious as they looked on the show. I followed the recipe exactly as it was written. Nothing about the preparation was difficult, it just took time. This is truly a five-star recipe.

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  • on July 12, 2006

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    I was reluctant to try this recipe out on my picky husband. Two words, SLAM DUNK! This one's a keeper (I mean the recipe.

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