Chicken Or Turkey Cheese Crepes Recipes

Steps:

• In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into 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. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in remaining ingredients; heat through., Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.

Steps:

• Note: make crepes *first*; then they will be ready when the sauce and filling are finished.
• CREPES: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended.
• Heat a lightly greased 6-inch skillet.
• Remove from heat.
• Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• (Or, cook on an inverted crepe pan.)
• Invert pan over paper toweling; remove crepe.
• Repeat to make 16-18 crepes; greasing skillet occasionally.
• Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.
• Just make a stack, alternating each crepe with 2 layers of waxed paper.
• Then overwrap the stack in a moisture-vaporproof bag.
• Freeze up to 4 months.
• Let crepes thaw at room temperature about 1 hour before using.
• CHEESE SAUCE: In a medium saucepan melt butter. Stir in flour and salt.
• Add milk, water and chicken bouillon granules all at once.
• Cook and stir over medium heat until thickened and bubbly. Cook and stir 1-2 minutes more.
• Stir in cheese, wine, parsley and pepper sauce.
• Remove 1 cup of the cheese sauce and set aside.
• Stir drained mushrooms into remaining sauce.
• FILLING: Cook peas according to package directions; drain.
• Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce.
• Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge.
• Roll up crepe.
• Place, seam side down, in a 12x7x2 inch baking dish.
• Repeat with remaining crepes.
• Pour the remaining cheese sauce over crepes.
• Sprinkle with paprika, if desired.
• Cover; bake in a 375 oven for 18-20 minutes or until heated through.
• Let stand 10 minutes before serving.

Steps:

• In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter 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., For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

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.

Steps:

• Crepes:
• Mix all crepe ingredients in a bowl and beat with a rotary beater.
• until blended.
• Heat a lightly greased 6-inch skillet.
• Remove from heat.
• Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread.
• batter.
• Return to heat; brown on one side only.
• Remove crepe to paper towel.
• Repeat to make 16- 18 crepes; greasing skillet occasionally.
• Cheese sauce:
• In a medium saucepan melt butter.
• Stir in flour and salt.
• Add milk, water and chicken bouillon granules all at once.
• Cook and stir over medium heat till thickened and bubbly.
• Cook and stir 1-2 minutes more.
• Stir in cheese, wine, parsley and Tabasco.
• Remove 1 cup of the cheese sauce and set aside.
• Stir drained mushrooms into remaining sauce.
• Filling:
• Cook peas according to package directions; drain.
• Combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce.
• Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch
• rim around edge.
• Roll up crepe.
• Place, seam side down, in a 12x7x2 inch baking dish.
• Repeat with remaining crepes.
• Pour the remaining cheese sauce over crepes.
• Sprinkle with paprika, if desired.
• Cover; bake in a 375F oven for 18-20 minutes or till heated through.
• Let stand 10 minutes before serving.