Crepe Lasagna with Mushrooms and Chicken

Crepe Lasagna with Mushrooms and Chicken

I'd rather say it's a pie with mushrooms and chicken, but you can change the shape according to your desires and cravings. This crepe lasagna is a wonderful hot appetizer for any festive meal or a delicious family dinner. It's very easy to make, you can change the filling as you want - without meat is good as well, only with mushrooms or other vegetables you like. I'm sure you make crepes quite often. Think strategically and put aside 10 of them. Prepare them the next day according to this wonderful recipe. Wait and see how amazed you will be by the taste and texture - no lasagna sheets compare to the fine, soft texture of the crepes.

Ingredients

Crepes
10 pieces
make the pancakes according to your favorite recipe (no sugar!). Also, find my version below
Sour cream
400 g
any cream you like, sour or sweet
Yellow cheese
200 g
Mushrooms
200 g
fresh or canned
Chicken meat
300 g
2-3 chicken legs would be enough - mine were boneless
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 crepes. You can make them 1-2 days in advance.

I prepare them according to my crepe recipe, which hasn't changed since I know myself.

2

You can quickly fry the chicken in the pan - cut into small pieces - or bake in the oven. That's what I did. I placed the chicken in the oven sheet, sprinkled with a little salt and pepper and baked for 30-35 minutes at 200C.

3

Let cool a bit. Then, cut into small pieces.

4

Cut the mushrooms into thin slices, heat a pan with a little oil and cook the mushrooms in it.

5

When the water from the mushrooms completely evaporates and they start to brown, add in 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 cool for a bit.

7

Grate the cheese.

8

Take a round or square pan, somewhat larger than the size of the pancakes you made.

Grease the bottom of the pan with some butter or oil.

9

Arrange the first crepe.

10

Now, this is a step you can skip. I preferred to enclose the lasagna like a pie - I placed 4 pancakes so that they would come halfway out of the base pancake. After setting all the layers, I lifted up these sides. This will mask the pancake ends and the lasagna will look more beautiful at the end.

11

Now we continue with the layers:

- Grease the bottom crepe with a tablespoon of sour cream.

12

Spread over about 2-3 tablespoons of mushrooms and sprinkle the top with 2 tablespoons of cheese.

Cover with another crepe.

13

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

Try not to overfill it. The pie has its charm and the pancakes are fine enough to make it taste good. We don't want to overload the lasagna.

14

Continue with the next layers - alternate the chicken and the mushrooms.

Spread 1 tablespoon of sour cream on the pancake on top, which will be the last one.

15

Bring up and arrange the sides of the 4 pancakes mounted at the base. That's how we enclose our mushroom pie.

You can also skip this step, just alternate the layers: pancakes, sour cream, mushrooms and chicken.

16

Now brush the pie on top with some sour cream, sprinkle with some cheese and place in the preheated oven at 200C for 25-30 minutes.

17

When nicely browned, remove from the oven and let rest for a bit.

It's harder to cut when it's very hot, so let cool for about 15-20 minutes.

18

If you are more skilled, you can move it to a large platter, but cutting it right there in the pan also works.

It's wonderful as a hot meal or appetizer. It's so fine that it melts in your mouth. I really recommend it, trust me :)

Enjoy!

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

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