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 STUFFED CRêPES WITH POBLANO SAUCE
This is an amazing crêpe recipe to try! It has some zip to it but you can always tone it down with crema (sour cream). Great change to your dinner menu...
Provided by Francine Lizotte
Categories Chicken
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. To make the crêpe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
- 2. Preheat oven to 350ºF and grease a 13 x 9 x 2" glass baking dish with butter; set aside.
- 3. To make the poblano sauce: In a large skillet over medium-high heat, melt butter. Add onions and cook until translucent, about 4 minutes. Add poblano peppers and cook for 1 minute. Add heavy cream and bring to a boil. Reduce heat to medium and simmer until reduced and cream coats back of spoon, about 6 minutes. Cool mixture slightly before transferring to blender and process until smooth; season poblano sauce with pepper. Return sauce to the same skillet and keep warm over low heat until ready to serve.
- 4. Heat a 10" diameter non-stick skillet over medium-high heat. Brush the pan with oil (or cooking spray). Add scant ¼ cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 - 45 seconds until golden on the bottom, adjusting heat as necessary, to prevent burning. Using a spatula, turn the crêpe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
- 5. Stuff each crêpe with ¼ cup chicken and ¼ cup grated cheese. Transfer to prepared baking dish, fitting them snugly into dish. Cover baking dish with foil and bake until cheese melts, about 15 minutes.
- 6. To serve, arrange crêpes on a platter and pour the sauce on top. Garnish with corn kernels, sour cream and chopped cilantro.
- 7. Notes: The sauce can be served over fettuccini instead of crêpes. For an enchilada casserole version; layered sauce in a baking dish, then tortilla, diced chicken, queso fresco (cheese) and repeated layers. Top with more queso fresco.
- 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=GyQy2LHTpPU
CHICKEN FRENCH CRêPES
Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.
Provided by Sageca
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Crêpes:.
- Mix together the flour and salt in a large bowl.
- Add the combined eggs and milk; gradually mixing into the flour with a whisk.
- Continue to whisk until a smooth batter forms.
- The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
- Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
- Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
- Filling:.
- Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
- Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
- Remove from heat and set aside 1 cup of sauce for later.
- Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
- To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
- Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
- Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
Nutrition Facts : Calories 441.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 158.1, Sodium 217.3, Carbohydrate 29.1, Fiber 1, Sugar 1, Protein 25.6
CHICKEN STUFFED CREPES
Savory filling for your favorite Crepe recipe. I used this one by MizzNezz: http://www.recipezaar.com/Crepes-18410 ...and served with crispy thin slices of garlic bread and steamed peas.
Provided by sarikat
Categories Chicken Breast
Time 50m
Yield 4 crepes, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
- Remove chicken medallions from pan, retaining juices.
- Cook spinach, onion and mushrooms just until done, then add chicken back inches
- Add parmesan to chicken and veggies, mix well.
- Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
- Spoon tomato sauce over crepes, top with mozzarella cheese.
- Bake at 325F for 20 minutes.
Nutrition Facts : Calories 714, Fat 26.5, SaturatedFat 13.1, Cholesterol 230.8, Sodium 1847.5, Carbohydrate 22.9, Fiber 2.6, Sugar 14, Protein 92.8
SPINACH CHICKEN CREPES
I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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 sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
CHEESY CHICKEN CREPES
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.
Nutrition Facts : Calories 635 calories, Fat 44g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 886mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.
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