The other night the question looming was what to do with the leftover roasted chicken breasts and a carton of mushrooms. I didn’t feel like making a trip to the store so it had to be something I could make with the ingredients in my pantry and fridge.
I settled on Chicken and Mushroom Crepes with a Mornay Sauce made from Gruyère cheese.
I made the crepe batter earlier in the day and parked it in the fridge until I was ready for it.
I used the basic crepe recipe from Leite’s Culinaria and they turned out beautifully. I didn’t even have to throw away the first crepe, whoo hoo.
Next I sliced the mushrooms, grated the cheese, diced a red onion, minced two garlic cloves, and shredded the left over chicken.
I sautéed the mushrooms until they were nicely brown and added the onion. Once the onion was soft, I added the garlic and let it cook for another minute. I deglazed the pan with Marsala wine and once that cooked out, I turned off the pan to let them cool.
I cooked the crepes and started the Mornay sauce using Gruyère cheese. Once all of this was done, I combined the chicken and mushrooms with a ladle of sauce and tucked that into six crepes. I topped the crepes with more Mornay sauce and Gruyère cheese and baked them until heated through, approximately 20 minutes.
Dinner was a hit, I was able to use up leftovers to create an entirely new meal AND I didn’t have to make a trip to the store – triple win!
For those of you who know me, you know I HATE leftovers but I can eat them again if I can turn it into a completely different meal. Plus, it had Gruyère cheese – everything is better with Gruyère…..