Creamy egg pancake with chicken and mushrooms

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One morning we all woke up so hungry that we immediately stopped cooking on the table. We got in the car and started driving, keeping our eyes open to find a place for breakfast that we hadn't been to yet. In the end, Cody was the one who noticed a little Creperie on the wall just before we were about to turn in the opposite direction, and what an amazing find it was!

Zellie and I ordered a creamy creamy chicken and gobbled it up faster than you can say "creperie." We knew we had to create a Chirpy version (and plan our next visit to this cute little place) even before we had swallowed our last bite.

Imagine this: a perfectly thin egg “crepe” filled with a creamy mixture of chicken, mushrooms and sauteed onion, which is sucking on your fingers, with small crunchy nuggets of salty happiness. .

It is a perfect balance between indulgent and healthy. I know I say this a lot, but this is totally my new favorite. I can't even think of the words to do this recipe justice. It is perfect in every way, like breakfast or lunch.

So before I leave you all to soak up the majesty of this creation and plan the day you're going to cook it, I'd like to thank that cute little Creperie for the inspiration for this masterpiece and for leaving my stomach in shape. Happier she's been in a long time, but not because of the embarrassment of making me lick my plate in a public place.

Just writing this post makes my stomach growl. I'm seriously thinking about dining tonight, because why not?

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  • 4 eggs
  • 2 cups • cream
  • 1 cup • sliced ​​mushrooms
  • 1 cup • sliced ​​onion
  • 1 cup • sliced ​​chicken
  • 4 • bacon slices cooked crisp and finely chopped
  • to taste • salt and pepper
  • cooking oil / lard • for cooking
  • Beat the eggs with a pinch of cream and a pinch of salt and pepper.

  • Heat a skillet over medium heat and melt a pinch of butter.

  • Pour about 1/2 cup of the egg mixture (1 egg) into the pan while tilting it back and forth to spread the mixture evenly across the bottom of the pan.

  • Once the egg pancake is cooked through, about 1-2 minutes, turn and cook carefully for a few seconds before transferring it to a paper towel. Repeat 4 times.

  • Sauté chicken, onions and mushrooms until fully cooked. Spice with salt and pepper.

  • Add half of the bacon bits and a cup of cream to the skillet and cook until the cream is hot and slightly thick.

  • Divide the creamy chicken and mushroom mixture between each of the four pancakes and fold.

  • Cover each pancake with the rest of the bacon pieces.

  • Optional (but recommended): Whip the remaining cream with a pinch of salt until firm. Serve aside.

Creamy Egg with Chicken and Mushrooms – Pin It!

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