Crepe Lasagna with Mushrooms and Chicken

This recipe was automatically translated from Romanian. View original here
Crepe Lasagna with Mushrooms and Chicken

I would rather say that it is a pie with mushrooms and chicken, but you can change the shape according to your desires and cravings. This lasagna is a wonderful hot appetizer at any festive meal or a delicious family dinner, it is very easy to make, you can change the filling as you want -  go well without meat, only with mushrooms or other vegetables you like. I'm sure you make crepes quite often, be smart and leave aside 10 pieces from the ones you made and the next day you prepare them according to this wonderful recipe. See that you will be amazed by the taste and texture - no lasagna sheets compares to the fine, soft texture of pancakes.

Ingredients

Crepes
10 pieces
make pancakes according to your favorite recipe (no sugar!), below you have my version
Sour cream
400 g
any cream you like, simple or sweet
Yellow cheese
200 g
Mushrooms
200 g
fresh or canned
Chicken meat
300 g
2-3 chicken legs would be enough - I got boned
Onions
1 piece
Salt
1 tsp
to taste
Vegetable oil
30 ml

Step by step

1

Prepare the pancakes - for the recipe you need 10-11 pancakes. You can make them 1-2 days in advance.

I prepare them according to my crepe recipe, unchanged since I know myself.

2

You can quickly fry the chicken in the pan - cut it into small pieces, or put it in the oven. I did so, I put them in the oven tray, I sprinkled a little salt and pepper, I baked them for 30-35 minutes at 200 degrees.

3

Let it cool a bit and then cut it into small pieces.

4

Cut the mushrooms into thin slices, heat a pan with a little oil and put there to harden.

5

When the water evaporates completely from them and they start to brown, add the finely chopped onion (you can also omit it), mix and cook for another 5 minutes.

6

Season with salt and pepper, turn off the heat and let it cool a bit.

7

Grate the cheese.

8

Take a round or square tray, a little larger than the size of the pancakes you made.

Grease the base of the tray with a little butter or oil.

9

Place the first pancake.

10

Now it's a step you can skip, I preferred to close the pancakes like a pie - I put 4 pancakes so that they come out halfway out of the basic pancake. After arranging all the layers, I lifted these curbs. This is not how the pancake lines are seen, and it looks more beautiful at the end.

11

Now we continue with the layers:

- Grease the pancake at the base with a tablespoon of sour cream.

12

Put about 2-3 tablespoons of mushrooms and sprinkle 2 tablespoons of cheese on top.

Cover with another pancake.

13

Grease this one with a little sour cream, but this time put 3 tablespoons of chicken and of course cheese.

Try not to overdo it with the filling, the pie has its charm and the pancakes are fine enough to taste good but not overloaded.

14

Continue to put the following layers of pancakes - alternate them with chicken and mushrooms.

The last pancake, which remains on top, grease it with 1 tablespoon of sour cream.

15

Bring up and arrange the edges of the 4 pancakes mounted at the base. That's how our mushroom pie closed.

If you did not understand the idea of curbs, skip, just arrange the layers of pancakes, sour cream, mushrooms and chicken.

16

Now grease the pie on top with a little sour cream, sprinkle some cheese and put it in the preheated oven at 200 degrees for 25-30 minutes.

17

When it browns nicely, take it out of the oven and let it cool a bit.

It is harder to cut when it is very hot, let it soften for about 15-20 minutes.

18

If you are more skilled, you can move it on a large plate, but it goes cut and straight into the tray.

It is wonderful as a hot food or appetizer, very fine, it melts in your mouth and I really recommend it, trust me :)

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:

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