Baked Crêpes Cacciatore with Parmesan Cream Sauce

Baked Crêpes Cacciatore with Parmesan Cream Sauce
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 cup lower-salt chicken broth
  • 2 cups chopped leftover roast chicken or store-bought rotisserie chicken
  • 1 tsp. sweet paprika (optional)
  • 1 medium (8 oz.) red bell pepper, cored, seeded, and cut into small dice
  • ½ tsp. fresh lemon juice; more to taste
  • 8 oz. cremini or white button mushrooms, cleaned, trimmed, and sliced ¼ inch thick (about 2-½ cups)
  • + 12 more ingredients
    • ½ large yellow onion, thinly sliced
    • 1 cup heavy cream
    • 1 Tbs. unsalted butter; more softened for the baking dish
    • 1 tsp. chopped fresh rosemary
    • 1 large mild fresh green chile (such as Anaheim) cored, seeded, and cut into small dice
    • 3 Tbs. extra-virgin olive oil
    • 12 8-inch crêpes, warmed if made ahead
    • Freshly ground black pepper
    • 1 Tbs. all-purpose unbleached flour
    • ¼ tsp. hot sauce
    • 1 14.5-oz. can diced tomatoes, drained
    • 3 oz. (1-½ cups) finely grated Parmigiano-Reggiano

In a 12-inch skillet, heat 1 Tbs. of the oil and the butter over medium-high heat until sizzling. Add the mushrooms, season with 1/2 tsp. salt and a few grinds of pepper, and cook, stirring frequently, until the mushrooms release much of their liquid and begin to brown, 7 to 9 minutes. Transfer t...

View full recipe at Fine Cooking


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