SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
HAM AND CHEESE CREPES
You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
- Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
- Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
- Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
HAM, MUSHROOM AND CHEESE CREPES
These are good as is or with a little mushroom cream sauce spooned over the top. Add a little scrambled eggs and/or (cooked) hash browns, and you have a yummy breakfast crepe!
Provided by S I
Categories Other Appetizers
Number Of Ingredients 15
Steps:
- 1. TO MAKE THE CREPES: Sift the flour, salt and sugar into a bowl and make a well in the center. Mix the eggs and milk together with the water and pour slowly into the well, whisking all the time to incorporate the flour until you have a smooth batter. Stir in the melted butter. Cover & refrigerate for 20 minutes.
- 2. Heat a crepe pan or a non-stick frying pan and grease with a little butter or oil. Pour in enough batter to coat the base of the pan with a thin even layer and tip out any excess. Cook over moderate heat for about a minute, or until the crepe starts to come away from the side of the pan. Turn the crepe and cook on the other side for 1 minute, or until lightly golden. Stack the crepes on a plate with pieces of wax paper between them and cover with foil or plastic wrap while you cook the rest of the batter to make 6 large crepes.
- 3. TO MAKE THE FILLING: Preheat the oven to 350°F. Heat the 1 oz butter in a frying pan, add the mushrooms, season well and cook, stirring, for 5 minutes, or until all the liquid from the mushrooms has evaporated. Stir in the cream, cheese, and ham.
- 4. TO ASSEMBLE: Lay one crepe on a board or work surface. Top with about a sixth of the filling and fold the crepe into quarters. Place it on a baking sheet, and then fill and fold the remaining crepes. Bake for 5 minutes and then serve immediately.
HAM 'N' CHEESE CREPES
"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 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. Cover and freeze for up to 3 months. Yield: 16 crepes. , To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Nutrition Facts :
STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE
Categories Mushroom Pork Bake Bastille Day Parmesan Ham Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 21
Steps:
- For Filling
- Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
- Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
- For Sauce
- Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
- For Crepes
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
- Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
- Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.
HAM AND CHEESE CREPES
Make and share this Ham and Cheese Crepes recipe from Food.com.
Provided by Patty Mae
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut tough ends off asparagus spears. Steam until just tender.
- Immediately plunge spears into iced water and let sit for about 5 minutes.
- Drain and cut into 1-inch pieces; set aside.
- Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
- Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
- Add half-and-half and milk and whisk until smooth.
- Continue cooking, stirring frequently, until sauce thickens.
- Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
- Add the remaining cheese to the sauce and stir until cheese is melted.
- Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
- Remove 1 cup of sauce and keep warm until ready to serve.
- Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
- Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
- Roll up crepe and place on a platter seam side down.
- Repeat with remaining crepes.
- Pour the reserved sauce over the filled crepes.
- Sprinkle the finished crepes with reserved cheese and the parsley.
- Serve immediately.
Nutrition Facts : Calories 589.8, Fat 42.7, SaturatedFat 23, Cholesterol 159.9, Sodium 622.9, Carbohydrate 14.2, Fiber 2.7, Sugar 2.5, Protein 37.1
SAVORY MUSHROOM, SPINACH & CHEESE CREPES
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
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HAM AND CHEESE SAVORY CREPES - OLIVIA'S CUISINE
From oliviascuisine.com
4.4/5 (48)Estimated Reading Time 5 minsServings 1
- In a blender, combine the eggs, milk, flour melted butter and salt. Blend on high until smooth. Cover the jar and refrigerate for at least one hour, or overnight.
- Pre heat a 10 inch non stick skillet over medium heat for a couple of minutes. Grease the pan with butter, removing the excess with a paper towel. Pour about 1/4 cup of batter and immediately swirl the pan to coat the bottom of the pan into a thin even layer.
- Cook for about 20 seconds or until the top looks dry and the crepe has browned slightly on the bottom. Using a thin spatula, lift one edge of the crepe and, using your fingers of both hands, flip the crepe. Cook the second side briefly, for about 10 seconds, then transfer to a plate. Repeat with remaining batter, adding more butter as needed, making about 8 crepes total.
SAVORY CREPES WITH HAM AND MUSHROOMS
From tasteandtellblog.com
Cuisine FrenchTotal Time 50 minsCategory Main DishCalories 457 per serving
- Place the eggs, milk, flour and salt in a blender and pulse a few times to combine. Set aside for at least 5 minutes. Alternately, if you don’t have a blender, you can whisk the ingredients together.
- In a 12-inch skillet, melt 3 tablespoons of the butter. Add the mushrooms and cook until browned. Sprinkle 1 tablespoon of the flour over the mushrooms and stir to coat. Cook for 1 minute, then add in 1/2 cup of the cream. Cook until thickened.
- Spray a 9×13-inch baking dish with cooking spray. Put a piece of ham on each crepe, then top with some of the mushroom mixture. Roll each crepe, and place seam side down in the prepared baking dish. Top with the sauce and sprinkle the cheese over the top.
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