Creamy Chicken Spinach Mushroom Crepes Recipes

Steps:

• 1. First, in a bowl, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended.
• 2. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
• 3. For crêpes - Combine all ingredients in electric blender, cover and process until smooth.
• 4. Heat an 8-inch nonstick skillet over medium heat, and coat with cooking spray.
• 5. Pour about ¼ cup of batter into heated pan; quickly tilt pan in all directions so batter covers pan with a thin circular film.
• 6. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted with a spatula to flip and remove when done cooking).
• 7. Place crêpe on wax paper and let cool.
• 8. Repeat process until all batter is used.
• 9. Filling - Combine honey and yogurt together, and set aside.
• 10. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done.
• 11. Spoon mixture into a bowl, sprinkle with remaining lemon juice, salt and pepper, and set aside.
• 12. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt.
• 13. Add chicken to mixture.
• 14. Stir in yogurt mixture, combine well.
• 15. Remove from heat. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve and enjoy!

Steps:

• 1. First, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
• 2. Meanwhile, make the crêpes - Combine all ingredients in electric blender, cover and process until smooth. Coat an 8-inch nonstick skillet with cooking spray, place over medium heat. Pour about ¼ cup of batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted to flip and remove when done cooking). Place crêpe on wax paper and let cool. Repeat process until all batter is used.
• 3. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done. Spoon mixture into bowl, sprinkle with remaining lemon juice and pepper and set aside.
• 4. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt; add chicken to mixture.
• 5. Stir in sour cream and mayonnaise. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve.

Steps:

• Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
• Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
• Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
• Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
• Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
• Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

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:

• 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.