Chicken And Mushroom Crepes Recipe

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9 hours ago 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 …

Rating: 4.6/5(12)
Total Time: 57 mins
Category: Breakfast And Brunch, Crepes
Calories: 496 per serving
1. 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.
2. 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.
3. 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.
4. 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.

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7 hours ago To assemble the crepes: Place crepe over a small gratin dish, fill with 2 tablespoon (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded …

Reviews: 152
Calories: 404 per serving
Category: Main Dishes
1. Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
2. Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
3. Then whisk in the melted butter and the dill.
4. Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.

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9 hours ago 1. Heat half the oil in large deep skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm. 2. …

Servings: 4
Total Time: 35 mins
Category: French Food
Calories: 490 per serving
1. Heat half the oil in large deep skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
2. Heat remaining oil in skillet. Add mushrooms and onions; cook and stir 8 min. or until onions are tender and mushrooms release most their liquid.
3. Stir in chicken broth; bring to boil. Add cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly with whisk.
4. Return chicken to skillet; cook 1 min. or until heated through, stirring frequently.

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5 hours ago 2. Sauté mushrooms in butter until soft. Add flour, broth, cream, sherry, and white cheddar cheese, stirring well after each. Blend until smooth. Add 1 cup of cream sauce to chicken. 3. Place 3 tablespoons chicken mixture in each crepe, roll up and place in buttered casserole dish. Pour remaining sauce over crepes and sprinkle with Parmesan

Rating: 4.6/5

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7 hours ago Chicken Crepe Filling. Add butter to a large skillet over medium heat, sauté onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes. Add flour and cook, stirring …

Rating: 5/5(3)
Total Time: 45 mins
Category: Brunch, Dinner
Calories: 266 per serving
1. Start by preheating the oven to 300°. Prepare a 9x13 pan by spraying with cooking spray.
2. If you are making your own crepes, go ahead and do that now. Recipe linked in notes.
3. Add butter to a large skillet over medium heat, sauté onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes.
4. While the crepes bake make the cream sauce.

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5 hours ago Buy a rotisserie chicken from the deli counter, and use the breast meat for this recipe. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello …

Rating: 4/5(6)
Calories: 272 per serving
Servings: 6
1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat.
2. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

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5 hours ago In a large saucepan heat butter (or margarine) until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes. Add mushroom and saute for 3 minutes and then add flour and …

Rating: 5/5(1)
Total Time: 30 mins
Category: Chicken
Calories: 107 per serving
1. In a large saucepan heat butter (or margarine) until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes.
2. Add mushroom and saute for 3 minutes and then add flour and cook, stirring constantly for 3 minutes long.
3. Remove pan from heat and gradually stir in water and then add crumbled stock cubes (or powder) and then return to the heat and bring to the boil.
4. Reduce heat and let simmer for 5 minutes and then add chciken and seasonings and simmer for 3 minutes longer and then stir in peas and cook until tender, about 3 minutes.

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Just Now Boil and stir one minute. Stir in chicken, mushrooms and pimientos, which have been drained and chopped. Heat through. Heat oven to 350 degrees. Spread about 1/4 cup chicken mixture down center of each crepe; roll up. Place seam side down in ungreased oblong pan, 13"x9"x2". Pour remaining chicken mixture over crepes. Bake until hot, 15 to 20

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5 hours ago Chicken – a roasted rotisserie chicken is a great time saver and part of what makes this recipe so simple to prepare.; Crepes – another wonderful time-saver, you can now purchase …

Rating: 5/5(5)
Total Time: 1 hr 5 mins
Category: Main Dish
Calories: 378 per serving
1. Preheat the oven to 350 degrees F.
2. Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.
3. Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.
4. Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9x13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.

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6 hours ago 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. …

Rating: 5/5(5)
Total Time: 1 hr 25 mins
Category: Poultry
Calories: 441 per serving

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2 hours ago Then, layer crepes stuffed with the chicken and mushroom filling one-by-one on the bottom of the casserole dish (or wide baking dish). Cover air-tight and refrigerate. The next day, …

Rating: 4.8/5(6)
Category: Main Course
Cuisine: French
Total Time: 1 hr
1. Heat 2 tablespoons of oil in a large pan over medium heat. Add sliced Portobello mushrooms, sprinkle with salt, and cook for 5 minutes, stirring and tossing mushrooms until they get soft and release juices. Add cooked chicken, stir with mushrooms for 1-2 minutes to warm it up. Season lightly with salt and pepper. Remove from heat and keep covered.
2. In a medium pan or a skillet, melt 2 tablespoons of butter, add 2 tablespoons of flour, cook and stir for about 1 minute to form a roux.
3. Pour milk into the hot flour-butter mixture gradually, while whisking. Continue cooking the mixture, constantly stirring, on medium or high heat until the mixture bubbles and thickens – about 1 or 2 minutes. Add 1/4 teaspoon nutmeg, Parmesan cheese, and gradually add 1/4 or 1/2 of chicken bouillon cube, to taste. Don't add a whole cube right away, just add enough to make the sauce flavorful.
4. Add the white creamy sauce to the mushroom-chicken mixture. You don't need to add all of the white sauce to the mushrooms - add just enough to coat the mushrooms and chicken. You can always add more white sauce if needed. Stir to combine. Season with salt and pepper if necessary.

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Just Now To prepare crepes. Combine flour and sugar in a mixing bowl. Whisk eggs and salt together in a smaller mixing bowl until eggs are smooth; whisk in milk and butter. Make a well in center of flour mixture. Pour egg mixture into well and whisk constantly, working towards edges of bowl, until mixture is smooth. Let rest for 30–60 minutes.

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Just Now In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and …

Rating: 5/5(9)
Category: Dinner
Servings: 5
Total Time: 45 mins
1. In a large skillet over medium-high heat, melt butter.
2. Add mushrooms and onion; saute until tender.
3. Sprinkle with flour; stir until blended.
4. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper., Bring to a boil; cook and stir for 2 minutes or until thickened.

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4 hours ago Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach. Melt butter …

Rating: 4/5(8)
Calories: 411 per serving
Servings: 5
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.
2. Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.
3. Preheat broiler.
4. Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

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8 hours ago Smothered Chicken. You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. —Penny …

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2 hours ago 12 Crepes, recipe follows. 1 tablespoon chopped green onions. 6 tablespoons unsalted butter. 1 cup grated Gruyere. 1/4 cup all-purpose flour. 2 cups chicken stock, hot. 3/4 cup grated …

Rating: 5/5(1)
Author: Recipe from Emeril Lagasse
Cuisine: French
Category: Main-Dish
1. Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
2. 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.
3. 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.
4. 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.

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5 hours ago Instructions Checklist. Step 1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and

Servings: 6
Calories: 272 per serving
1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat.
2. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

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6 hours ago Steps to make Chicken and Mushroom Crepes. 1. Preheat oven. 5. Preheat the oven to 375 °F. 2. Roast chicken. 35. Place 2 chicken breasts on a rimmed baking sheet fitted with a roasting rack and roast in the preheated oven for about 35-40 minutes until the chicken is cooked through.

Cuisine: World
Total Time: 1 hr 20 mins
Servings: 10
Calories: 273 per serving

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6 hours ago Step 1. Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale …

Rating: 3.2/5(60)
Total Time: 2 hrs 15 mins
Servings: 8

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1 hours ago Melt 2 tbsp butter in a medium sauté pan over medium heat. Add garlic and cook for 1 minute. Add chicken, ½ cup wine, broth, tarragon, salt and pepper. Cover and cook until chicken is …

Ratings: 1
Category: Main Course
Cuisine: French
Estimated Reading Time: 6 mins
1. Add the egg, flour, melted butter, milk, water and salt to a blender. Blend on low for about 15 seconds. Scrape down the sides to ensure all the flour is incorporated. Blend for an additional 15 seconds. Place the blender in the refrigerator for at least 30 minutes to let the bubbles in the batter subside.
2. After the batter has been in the refrigerator for about 15 minutes preheat the oven to 350° and coat a 9x13 baking dish with cooking spray or melted butter.
3. Melt 2 tbsp butter in a medium sauté pan over medium heat. Add garlic and cook for 1 minute. Add chicken, 1/2 cup wine, broth, tarragon, salt and pepper. Cover and cook until chicken is done, about 8 minutes.
4. When chicken is cooked through remove chicken from the pan and cut into bite-sized pieces. Set aside.

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3 hours ago #entertainingwithbeth #CookingChannel #EasyRecipesLearn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great

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6 hours ago Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the …

Rating: 4.3/5(9)
Total Time: 1 hr 35 mins
Category: Breakfast And Brunch, Crepes
Calories: 365 per serving
1. Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
3. Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
4. Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.

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2 hours ago Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sautéed spinach, and mushrooms in a creamy sauce. The recent weather has been sooooo beautiful …

Rating: 4.8/5(5)
Total Time: 40 mins
Category: Dinner
Calories: 396 per serving
1. Crepes: Put all of the ingredients in the blender and blend. The batter should be thick. If not, add a small pinch of xanthan gum and blend again. Heat a non-stick pan over medium heat and when hot, brush with a small amount of melted butter. Measure 1/4 cup of batter and pour into the middle of the pan. Tilt the pan and swirl the batter around the pan making a circle. Cook for 1 1/2 minutes or until the edges turn brown and the top of the crepe appears dry. Gently slide a thin spatula under the edge of the crepe. With the fingers of the opposite hand, gently grasp the edge of the crepe, lifting it to slide the spatula under further. Flip the crepe and cook 10-20 seconds more. Stack the crepes on a plate. Cover and refrigerate until needed up to 1 week. (I make mine ahead.)
2. Chicken Florentine Filling Prep: Remove the meat from the rotisserie chicken and shred. (I do this the day before.) Save any juices in the bottom of the rotisserie chicken container to be used in the filling. Finely dice the onion, mince the garlic. Wash the mushrooms in running water and then dry them. Slice the mushrooms in half. With the cut side down, slice the mushrooms into 1/4 inch slices. Butter the glass baking dish.
3. Cooking the Crepe Filling: Place a non stick pan over medium heat. When hot, add two tablespoons of butter and swirl to coat the pan. Add the mushrooms and cook for 1 1/2 minutes. Stir the mushrooms and cook for 1 minute. Add the onions and garlic and stir. Cook for another minute, stirring to prevent the garlic from burning.
4. Add the vinegar and dry sherry. Stir to distribute and cook until the sharp smell of alcohol burns off and the liquid reduces by half. Add the cream cheese and stir, coaxing it to melt for about 30 seconds - it will be lumpy. Stir in the chicken broth and the heavy cream. When hot, add the spinach, turning every once-in-a-while to ensure that it wilts and to coat it with the cream sauce.

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6 hours ago Add the leeks and cook for approx 5min to allow them to soften, stirring regularly. Next, add the mushrooms and thyme and allow mushrooms to cook, another 5 or so minutes, then add …

Rating: 5/5(2)
Total Time: 30 mins
Category: Lunch, Main Course
Calories: 442 per serving
1. First make the crepe mixture - this is easiest with a hand blender but can be done by hand. Whisk the egg and salt together. Add the flour and 1/4 cup milk and mix until smooth. Add up to 1/4 cup more milk, to give a fairly runny batter. Leave to rest while making the filling.
2. Remove any long stems from the mushrooms, cup them in half and slice. Cut leek in half lengthwise then cut in medium-thin slices.
3. Melt the butter over a medium heat in a small-medium pan. Add the leeks and cook for approx 5min to allow them to soften, stirring regularly.
4. Next, add the mushrooms and thyme and allow mushrooms to cook, another 5 or so minutes, then add the turkey/chicken.

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9 hours ago Make the Chicken and Mushroom Filling: Heat the butter or oil in a skillet on medium high heat. Add the onions, seasoning with salt and pepper to taste. Cook …

Rating: 5/5(1)
Estimated Reading Time: 7 mins
Category: Appetizer
Total Time: 2 hrs
1. Combine all the ingredients in a blender and mix until combined. Crepe batter is best if made a few hours in advance or even overnight.
2. Heat the butter or oil in a skillet on medium high heat. Add the onions, seasoning with salt and pepper to taste. Cook until the onions have softened, about 5 minutes. Add the mushrooms, season with salt and pepper and cook for another 5-7 minutes, until the mushrooms are tender and golden. At first the mushrooms will exude a lot of liquid, but then eventually absorb it and begin to brown.
3. Place about 1/4 cup of the filling on a crepe and gently spread it out thinly over the crepe, being careful not to rip the crepes. Roll up the crepe as tightly as you can. Place the filled crepe, seam side down in a large rimmed dish. Repeat with all the crepes and the filling. Keep the assembled crepes covered in the refrigerator for up to 3-5 days. You can also freeze the crepes for up to 6 months. Individually wrap each filled and assembled crepe in plastic wrap and then place the wrapped crepes in a large freezer ziplock bag.
4. In a nonstick skillet, melt some butter or oil and cook the crepes over medium low heat, until golden brown on both sides and warm all the way through, about 3 minutes per side. Serve with sour cream and garnish with fresh herbs, like green onions, dill, parsley, etc.

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3 hours ago Chicken Mushroom Crepes with Mornay Sauce Recipe By Ann A delicious chicken mushroom filling wrapped by a light and airy crepe, topped with Mornay sauce makes a wonderful breakfast or different lunch or dinner entree. Try this wonderful Chicken Mushroom Crepes with Mornay Sauce Recipe tonight! Prep Time: 30 minutes Cook Time: 30 Minutes Basic Crepe Ingredients: 1 cup …

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Just Now Lay individual crepes out on a large chopping board or flat surface. Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture. Roll crepes and …

Rating: 4.2/5(33)
Servings: 4
Cuisine: French
Category: Chicken

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2 hours ago Paleo Chicken Crepes with Mushroom Gravy Fit, Happy and Free spinach, button mushrooms, extra-virgin olive oil, melted butter and 11 more Chicken Crepes with Asparagus and Mushrooms Epicurious

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5 hours ago Remove crepe from pan and place onto a plate. Repeat process until all of the crepe batter is used, making about 12 crepes. Keep crepes warm. Fill 2 crepes (per …

Rating: 5/5(1)

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Just Now Method. Sift flour into a bowl. In a jug, whisk together milk and eggs. Make a well in centre of flour. Gradually whisk in milk mixture until smooth. Set aside 30 …

Cuisine: French
Category: Breakfast, Workday Lunches, Midweek Dinner
Servings: 6
Total Time: 1 hr 5 mins
1. Sift flour into a bowl. In a jug, whisk together milk and eggs.
2. Make a well in centre of flour. Gradually whisk in milk mixture until smooth. Set aside 30 minutes to rest.
3. Brush an 18cm frying pan with butter, heat on high. Pour 1/4 cupful of batter into pan, tilting to cover base.
4. Cook for 1-2 minutes. Turn and cook other side for 1 minute. Remove from pan. Cover to keep warm. Repeat with remaining batter, brushing pan with butter before cooking each crepe. Cooked crepes may be layered on top of each other.

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1 hours ago In saucepan, melt remaining butter over medium heat; whisk in flour and cook, whisking constantly, until pale golden, about 2 minutes. Whisk in chicken stock, milk, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 8 minutes. Whisk in Fontina cheese until smooth.

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4 hours ago Chicken Crepes With White Wine Sauce information. All the information you need about wine and winemaking.

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6 hours ago Remove blender from fridge and pulse to re-mix batter. Heat an 8 inch nonstick skillet pan over medium heat and when hot spray with cooking spray. Add ¼ c. of batter to pan, swirl around to coat entire pan, cook until crepe is set, about a minute. Use spatula around edges to gently flip crepe over.

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2 hours ago Our spinach, mushroom and chicken crepes are out of this world. This recipe totally knocks it out of the park—you have to try them! Crepes can be a little intimidating to make, but as …

Category: Lunch
Total Time: 1 hr
Estimated Reading Time: 2 mins
Calories: 424 per serving
1. Combine baby spinach and water in large skillet then place over medium heat. Heat spinach, tossing occasionally until completely wilted and achieves a uniform, dark green color. Transfer spinach to colander to drain and cool.
2. Return skillet to medium heat to melt butter. Add onions then cook for about 3–4 minutes, until they are translucent and tender. Add garlic, mushrooms and salt then toss to coat evenly with butter. Let cook for about 8 minutes—until the mushrooms are cooked and the liquid has completely evaporated. Add white wine (if using) and thyme then cook for about 2 minutes, until completely evaporated. If you’re not using wine, continue on to the next step.
3. Add thyme, diced or shredded chicken and chicken broth then bring to a bubble. Continue cooking for about 5–6 minutes until the liquid has reduced by at least half. Reduce heat to low then stir in the cream cheese and Parmesan. Squeeze as much liquid as possible from the spinach, coarsely chop then stir it into the sauce. Once cheese melts and the spinach has incorporated, remove skillet from the heat then preheat the oven to broil.
4. Coat a 9" x 13" casserole dish with cooking spray and set aside. Place approximately ½ cup of filling into the center of each crepe then roll up like a burrito. Arrange filled crepes in casserole dish then top with shredded mozzarella cheese.

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4 hours ago Chicken and Mushroom Crepes. 1 crepe recipe/See previous post. 3-4 Cooked and chopped Chicken thigh or your prefer chicken 2-3 Cups. 2 tbsp butter. 4 finely chopped green onions . 6 small sliced mushrooms (1/4 Cup) 1/2 tsp rosemary. 1/2 tsp thyme. 1/2 tsp sage . 1/2 cup white wine . 4 tbsp butter melt . 1/4 Cup flour . 1 cup milk. 1 cup chicken

Estimated Reading Time: 3 mins

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1 hours ago Preparation. Crepes Combine the eggs, milk, flour and salt in a blender and blend at high speed for about a minute. Cover and let sit at room temperature for about a half hour.

Cuisine: Mexican
Category: Chicken, Appetizer, Sauté
Servings: 8

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1 hours ago 12 to 16 prepared crepes 5 tbsp. butter 1 sm. onion, chopped 1/4 lb. mushrooms, sliced 3 tbsp. flour 2/3 c. chicken broth 1/2 c. Half & Half 2 c. cooked chicken or turkey, in bite-sized pieces 1 pkg. (8 oz.) frozen artichoke hearts, thawed, drained & cut in thirds 1/3 c. grated Parmesan cheese 1/4 tsp. crushed rosemary leaves 1/2 tsp. salt

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6 hours ago Savory Crepes with Chicken and Mushroom Filling. Crepes come in two varieties: the sweet and the savory. Unlike sweet ones, savory crepes make a great meal for breakfast, lunch, or …

Cuisine: European, French, Russian
Total Time: 1 hr
Category: Appetizer, Main Course, Side Dish
Calories: 118 per serving
1. Start off by making the crepe batter. Place 3 large eggs, 1 teaspoon granulated sugar, and 1/2 teaspoon salt into a large bowl. Then use an electric hand mixer to beat that together for about 1 minute on high speed.
2. In a skillet, add 3 tablespoons of olive oil and bring it to medium heat. Then add 1/2 chopped medium onion and 1 minced garlic clove. Stir until the onion is translucent.
3. Once this mixture cools down, you’ll need to press the meat filling through a meat grinder to make it fine enough to spread. If you don't have a meat grinder you can do this in a food processor instead.
4. Heat a medium-sized skillet over medium-low heat. Now add in 2 tablespoons of unsalted butter. Let it melt completely, then ladle in 1/4 cup of the crepe batter. You want to quickly tilt and swirl the pan around to so that the crêpe batter coasts the entire bottom of the pan.

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2 hours ago Add the mushrooms and garlic to the skillet and cook for 2 minutes or until the mushrooms are lightly browned. Stir in the soup, milk, 1/4 cup cheese and the thyme. Season to taste. Return the chicken to the skillet (if the chicken released any juices, add those, too). Sprinkle with the remaining cheese. Step 3.

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2 hours ago 1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently.

Rating: 4.7/5(3)
Category: Main Dish
Cuisine: American
Total Time: 30 mins

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6 hours ago Creamy chicken and mushroom crepes recipe. Learn how to cook great Creamy chicken and mushroom crepes . Crecipe.com deliver fine selection of quality Creamy chicken and mushroom crepes recipes equipped with ratings, reviews and mixing tips. Get one of our Creamy chicken and mushroom crepes recipe and prepare delicious and healthy treat for your

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3 hours ago Method: Marinate chicken mince with ginger garlic, turmeric, salt, yogurt, black pepper, green chilies, cream cheese, mint corn flour, coriander, cumin, coriander seeds, allspice and 1 slice of bread, mix all together and grind into chopper until smooth, make into long seekh kabab, fry and remove in a dish.

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2 hours ago Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot. Savory Crepes: In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg

Rating: 5/5(11)
Estimated Reading Time: 1 min
Servings: 6
Total Time: 15 mins

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8 hours ago Chicken and Mushroom Crepes. 12 crepes, make your own or buy them premade 2 Tablespoons butter 1 pound mushrooms, sliced (I used button, but you can use your favorite) 2-3 cups poached chicken, shredded (rotisserie or leftover shredded chicken works well also) salt and pepper

Rating: 5/5(3)
Total Time: 40 mins
Category: Poultry
Calories: 352 per serving

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8 hours ago In a dry pan over medium/medium low heat cook the mushroom and onions until the mushrooms have released their juices and all is nicely browned, about 10-15 minutes. Add the oil …

Reviews: 3
Estimated Reading Time: 3 mins
1. Combine all ingredients (except melted butter, if using) and whisk or blend to thoroughly combine.
2. Cover and allow to sit for at least thirty minutes but up to a day ahead.
3. If using butter the batter should be at room temperature so that the butter doesn’t harden. While the batter is resting prepare the filling.
4. When ready to cook preheat a crêpe pan or large cast iron skillet to just above low. Pour batter a quarter cup at a time onto a well-buttered surface, swirl the pan or use a spoon or the measuring cup to spread the batter. Cook until set, flip and continue to cook for about another thirty seconds.

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Frequently Asked Questions

How to make savory chicken and mushroom crepes?

In a large skillet over medium heat add the butter and sauté the onions, garlic and mushrooms, about 5 minutes. Sprinkle in the flour and cook, while stirring, for about 1 minute. Whisk in the chicken broth, cream, wine, salt, pepper and nutmeg, and simmer over low heat for about 3 minutes, until it is thickened.

What kind of mushrooms are in a crepe?

Crepe filling: 2 tablespoons olive oil. 1 pound Portobello mushrooms , sliced. 1 cup chicken , cooked or grilled, cubed. 2 tablespoons butter , unsalted. 2 tablespoons all-purpose flour. 1 1/2 cups milk.

How to make crepe filling with portobello mushrooms?

Crepe filling: 2 tablespoons olive oil 1 pound Portobello mushrooms , sliced 1 cup chicken , cooked or grilled, cubed 2 tablespoons butter , unsalted 2 tablespoons all-purpose flour 1 1/2 cups milk 1/4 teaspoon nutmeg 1/2 cup Parmesan cheese , shredded 1/2 chicken bouillon cube or more, to taste salt to taste

How to make chicken and asparagus crepes with cheese?

Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

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