CHICKEN BROCCOLI CREPES
This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.
Provided by Chabear01
Categories Chicken
Time 2h
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.
- Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, Stack crepes with waxed paper or paper towels in between.
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.
- Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 23.1, Cholesterol 181.4, Sodium 737, Carbohydrate 22.7, Fiber 2.4, Sugar 3.6, Protein 30.7
BROCCOLI-CHICKEN CREPES
Number Of Ingredients 10
Steps:
- 1. Cook broccoli and set aside. 2. Melt butter. Blend in flour, salt, and nutmeg. 3. Add milk, cook and stir until thick and bubbly, 2 minutes. 4. Add Swiss cheese and cook until melted. Set aside. 5. Combine chicken, broccoli, and 1 cup cheese sauce. 6. Spoon 1/4 cup filling along center of unbrowned side of crepes. 7. Roll and place seam in pan. 8. Pour remaining cheese sauce over and sprinkle with paprika. 9. Cover and bake at 375 degrees for 18-20 minutes.
Nutrition Facts : Nutritional Facts Serves
CHICKEN CREPES
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
- Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
CHICKEN CREPE RIVIERA
We have a lovely restaurant nearby and my first-ever order was their chicken crêpe riviera. This is my version. The restaurant version doesn't have portobellos but I find they're a lovely addition and I love how easy it is to customize the flavors!
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
- Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
- Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
- Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
- Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
- Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
- Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
- Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
- Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 17.4 g, Cholesterol 184.4 mg, Fat 31.6 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 12.3 g, Sodium 250.8 mg, Sugar 4.4 g
CHICKEN AND BROCCOLI CREPES RECIPE - (4.3/5)
Provided by Addie
Number Of Ingredients 16
Steps:
- FOR CREPES: Combine flour, milk, eggs, oil and salt. Beat with rotary beater. Heat lightly greased skillet. Remove from heat. Spoon 3 tablespoons of batter and tilt skillet until batter spreads evenly. Return to heat and brown one side only. FOR FILLING: Cook broccoli according to directions. Drain. Combine broccoli, chicken, and 1/2 cup sauce. FOR SAUCE: Melt butter in flour and salt. Add milk all at once. Cook, stirring constantly until thickened and bubbly. Stir in cheese until it melts. Remove 1/2 cup sauce and set aside TO ASSEMBLE: Spread 1/4 cup filling on non-browned side of crepe, leaving 1/4 inch side down in baking dish. Repeat until all crepes are rolled. Drizzle sauce over crepes. Bake at 350 degrees for 30 to 45 minutes or until bubbly.
CHICKEN, SPINACH, BROCCOLI, AND CHEESE CREPES WITH HOLLANDAISE S
Savory crepe recipe using healthy veggies, tasty gorgonzola and sharp cheddar cheeses, and chicken. Topped with an easy version of Hollandaise sauce.
Provided by gourmet_girl
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- For filling:.
- Heat 1 T. oil in a large skillet or wok.
- Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
- Add the onion powder and salt and pepper to taste.
- Add the baby spinach and continue to stir fry until the spinach all wilts.
- In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
- Beat one egg and combine with the chicken mixture.
- For crepes:
- Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
- Heat a 10 inch skillet and coat with cooking spray.
- Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
- Return to heat and brown lightly on both sides.
- Slide crepe onto plate.
- Repeat with remaining batter.
- Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
- When all the crepes are in the dish, sprinkle remaining cheddar on top.
- Bake 20 minutes in preheated oven.
- While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon.
- Stir until mixture begins to thicken.
- Remove from the heat and stir in butter.
- When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.
Nutrition Facts : Calories 681.5, Fat 48, SaturatedFat 24.6, Cholesterol 375, Sodium 1350.5, Carbohydrate 27.9, Fiber 3.4, Sugar 2, Protein 36
CHICKEN, BROCCOLI, AND ALMOND CREPES
This is an easy one to make using leftover chicken and frozen broccoli. Crepes make an elegant dinner but they are easy once you get the crepes made. I use Bergy's Recipe #19104 for the crepes or you may use your favorite. This is one that I have used for years even before Zaar came into being. Thanks Bergy for posting it. The time listed does not include making the crepes.
Provided by Mimi in Maine
Categories One Dish Meal
Time 40m
Yield 14-16 crepes
Number Of Ingredients 10
Steps:
- Cook broccoli according to directions on package; drain thoroughly.
- Combine above with soup, Worcestershire sauce, 1/3 cup cheese, almonds, and chicken; mix well.
- Fill crepes; roll up; place in shallow sprayed baking dish.
- For the topping, combine the mayonnaise and milk and spread over crepes.
- Sprinkle with the 1/4 cup Parmesan cheese.
- Heat in a 350 degree oven till bubbly--about 20 minutes.
Nutrition Facts : Calories 74.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 7, Sodium 253.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.9, Protein 3.1
BROCCOLI CHEESE CREPES
this recipe from Jane Shapton is perfect to prepare for a special brunch or light dinner for two. The Irvine, California cook tucks a cheesy broccoli mixture into tender homemade crepes with delicious results.
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- For batter, combine eggs, water, flour and salt in a blender. Cover and process until blended. Refrigerate, covered, 30 minutes., Meanwhile, in a small saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 1-2 minutes. Stir in flour until blended. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, about 2 minutes. Reduce heat to low. Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted. Stir in broccoli. Cover; keep warm. , Preheat oven to 350°. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into the center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11x7-in. baking dish. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 586 calories, Fat 34g fat (18g saturated fat), Cholesterol 269mg cholesterol, Sodium 1412mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 7g fiber), Protein 32g protein.
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CHICKEN CREPES WITH BROCCOLI RECIPE - CREATIONS BY KARA
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4.1/5 (37)Total Time 1 hr 50 minsCategory Main DishCalories 430 per serving
- For crepes, combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken.
- To cook, pour about 3 tablespoons of batter into the middle of a non-stick round skillet that has been heated to medium hot. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes. Flip and cook 1-2 minutes on the other side. Cook all crepes and set aside.
- For filling: Cook cubed chicken in olive oil over medium heat in a large skillet. Remove chicken and set aside.
- In same skillet, melt the 4 Tbsp butter. Whisk in the flour, then the milk. Cook and stir till thick and creamy. Boil for at least a minute to remove flour taste.
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