Chicken Crepe Filling Recipes

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3 hours ago Chicken & Mushroom-Stuffed Crepes with Mornay Sauce Cake and Coke. salt, pepper, butter, mushrooms, salt, garlic, parsley, milk and 10 more. Kefir Savory Crepes, with Chicken, Roasted Peppers & Mozzarella eating …

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1 hours ago Step 2. 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 …

Servings: 6
Total Time: 35 mins
Category: Food & Cooking, Crepe Recipes
1. 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.
2. 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.

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9 hours ago Boil and stir 1 minute. Filling: Sauté carrots, celery and onion in a little bit of oil in a skillet until tender. Mix chicken, vegetables, and just enough …

Rating: 5/5(6)
Total Time: 1 hr
Category: Chicken
Calories: 284 per serving

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6 hours ago 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 …

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

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1 hours ago Chicken Florentine Crepes Divalicious Recipes. chicken breast boneless, salt, Parmesan cheese, butter, crepes and 5 more. Chicken Florentine Crepes Low Carb Maven. coconut flour, butter, onion, grated Parmesan cheese, xanthan gum and 20 more. Chicken Broccoli Crepes Creations by Kara.

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3 hours ago Step 3. Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking …

Rating: 4.1/5(9)
Total Time: 55 mins
Category: Breakfast And Brunch, Crepes
Calories: 462 per serving
1. Preheat oven to 390 degrees F (199 degrees C).
2. Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine.
3. Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream.
4. Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.

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8 hours ago 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. …

Rating: 5/5(2)
Category: Breakfast, Brunch, Dinner
Servings: 6
Total Time: 40 mins
1. In a large bowl, combine the milk and eggs.
2. Add flour and salt to milk mixture and mix well.
3. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet.
4. Lift and tilt pan to evenly coat bottom.

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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. …

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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9 hours ago 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 …

Rating: 5/5(1)
Total Time: 1 hr
Category: Dinner
Calories: 278 per serving
1. For crepe batter, in a small bowl, combine egg and milk.
2. 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.
3. Lift and tilt pan to coat bottom evenly.
4. Cook until top appears dry; turn and cook 15-20 seconds longer.

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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 …

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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1 hours ago Themes / Chicken crepe filling recipe (0) A Guide to Grilling Chicken. and here are some recipes and useful links to get things started! Chicken is the easiest. Football Snacks Recipes. Recipes, It's Football season and one bite. Shred the chicken finely and cut the steak.

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Just Now Sprinkle flour over chicken mixture, stirring to mix well. Gradually add milk, stirring constantly until the thickness of a medium white sauce. Remove from heat and stir in sour cream. Place scant 1/2 cup filling along center of crepe. Fold 1 edge over filling and roll up in jelly roll fashion. Place in a 9x12-inch casserole.

Rating: 5/5(2)
Category: Main Dish
Cuisine: Not Set
Total Time: 30 mins

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5 hours ago Lightly grease a 9x13 pan. Make the filling by combining the sour cream, mushrooms, olives, green onion, celery, chicken, and half the cheddar cheese in a mixing …

Ratings: 5
Calories: 189 per serving
Category: Main Dish
1. Make crepe batter by placing eggs, salt, flour, and milk in a blender. Blend until smooth.
2. Heat a nonstick skillet over medium heat. Lightly grease the pan. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully. (see video for demonstration). Repeat until all batter has been used.
3. Preheat oven to 400 degrees. Lightly grease a 9x13 pan.
4. Make the filling by combining the sour cream, mushrooms, olives, green onion, celery, chicken, and half the cheddar cheese in a mixing bowl. Place a heaping spoonful in the center of each crepe. Fold ends and sides over and place in prepared pan.

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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 …

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 Results 1 - 10 of 56 for chicken crepe filling. 1. CREPES & CHICKEN FILLING WITH MUSHROOM SAUCE. Mix well, then place in tablespoons batter into crepe pan that has been sprayed ingredients with the chicken. Reserve the rest. Line crepes with filling. Roll up and place Bake covered with foil. Reviews: 2 · Ingredients: 16 (bouillon

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2 hours ago 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, …

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

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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Just Now Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon …

Rating: 4/5(40)
Steps: 3
Difficulty: Easy
Calories: 405 per serving
1. Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
2. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
3. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

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8 hours ago To make crepes: In a medium bowl, whisk together eggs, salt and sugar. Pour in 250 ml of milk and gradually add flour. Keep whisking until a batter becomes thick, resembling …

Reviews: 6
Category: Main
Cuisine: French
1. In a medium bowl, whisk together eggs, salt and sugar.
2. Place 2 tablespoons of chopped chicken and 4 tablespoons of cheese on the bottom half of each crepe. Fold the other side of the crepe over the filling. Fold it over again until you have a quarter shape.

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8 hours ago To cook crepes, heat oil in a skillet over medium heat. Add enough oil to cover the bottom of the skillet in a thin layer. Spoon 1/4 cup of batter into the skillet. Fry on both sides until cooked through, about 1-2 minutes per side. Fill crepes with desired amount of the chicken filling and serve over shallot sauce (directions below).

Servings: 8
Category: Appetizers

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8 hours ago Flip and continue to cook for 30 seconds. Stack cooked crepes on top of each other on a large plate. Keep at room temperature. Meanwhile, make the chicken filling by sauteing the onion, carrot, and bell peppers in 5 Tbsp of oil until tender (10 minutes.) Add the salt, pepper, and diced chicken meat.

Rating: 4.2/5(4)
Total Time: 45 mins
Category: Main Dish
Calories: 127 per serving

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Just Now Crepes are known for their sweet dessert filling, but this Russian crepe recipe is savory and can be stuffed with either pulled pork or chicken. They are a little bit heavier than …

Rating: 4/5(1)
Total Time: 1 hr
Servings: 10
Calories: 368 per serving
1. Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. Place in the refrigerator and chill for at least 1 hour.
2. Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Place about 1/4 cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet.
3. Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side.
4. Continue with the rest of the batter. Place the crepes on a round plate.

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7 hours ago Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Stir soup, mayonnaise, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl until combined. Stir in the chopped chicken. Place the filling on the bottom half of the crepe and form the filling into a log shape.

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1 hours ago 14.Place your crepe on a plate, add 2 tbsp of filling in the center of the crepe, line the edges with white flour paste (a mixture of 1 tbsp flour with 2 tbsp water) to close the crepe. Fold over. 15.Spray a pan with olive oil, heat over medium heat, transfer your crepes to the pan and cook for 1 minute each side until they are golden brown.

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Just Now Assemble Savory Chicken crepes with bechamel filling. Transfer crepe to a plate. (Similarly, cook all crepes. ) Pour about ½ cup filling on each crepe. Then fold the top …

Rating: 5/5(1)
Calories: 440 per serving
Category: Dinner Recipes
1. In a blender, first add milk. Then add eggs, flour, butter and salt. Blend for a minute to make a smooth purée.
2. While batter chills in fridge, make chicken. Take chicken, ginger, garlic, green paste, salt water and oil in a pan. Mix well and cover. Cook for 20 minutes or until tender.
3. Heat oil in a pan and fry garlic for few seconds.
4. Take crepe in a plate and add about ½ cup filling in each crepe. Fold the top and bottom of crepe over filling. Then fold the right and left to make a crepe roll. Similarly, assemble remaining crepes.

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9 hours ago Kathy's Easy Turkey (Chicken) Crepes. Our family has been enjoying these crepes as a main course after Thanksgiving/Christmas for three generations. This filling can be used with almost any basic crepe recipe and makes enough for eight crepes.

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4 hours ago 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 cheese and stir to incorporate.

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6 hours ago Beat eggs, add rest of 1 hour, make crepes according to crepe maker instructions. mushrooms, cream of chicken soup, sour cream. Fill each crepe with about 4 tablespoons filling mixture and 1 tablespoon of stand for 15 minutes.

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4 hours ago Chicken Floretine Savory Crepe Filling is a rich, creamy chicken, mushroom and spinach recipe. Perfect for brunch or dinner and made in just 30 minutes. Pair with my …

Category: Dinner
Calories: 432 per serving
1. Heat the avocado oil in a large skillet over mediun heat.
2. Cook the onions and mushrooms until they're soft (about 8 minutes).
3. Add in the chicken thighs and continue to cook until the chicken is cooked through. This should take another 10 minutes.
4. Add in the spinach and cook until it is completely thawed.

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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 …

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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7 hours ago Preheat the oven to 180C/350F degrees. Heat the butter in a frying pan on a medium heat. Chop the chicken into small pieces and cook in the frying pan for about 7 …

Rating: 5/5(2)
Estimated Reading Time: 3 mins
Category: Lunch, Main Course
1. Preheat the oven to 180C/350F degrees.
2. Heat the butter in a frying pan on a medium heat.
3. Chop the chicken into small pieces and cook in the frying pan for about 7 minutes until cooked.
4. Add the spinach and cook for a further 2 minutes.

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8 hours ago To Make the Filling. Combine all ingredients in a medium pot. On medium temperature sautee onions, parsley, salt and pepper over butter until onions are cooked (about …

Ratings: 4
Servings: 4
Cuisine: French
Category: Appetizer, Main Course, Snack
1. Combine all ingredients in a medium pot. On medium temperature sautee onions, parsley, salt and pepper over butter until onions are cooked (about 7-10 minutes).
2. Spread one quarter of the filling evenly over a crepe, leaving the outer edge uncovered.
3. Fill a frying pan with enough oil to fry the crepes rolls and bring to medium high heat.

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2 hours ago Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. 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

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

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1 hours ago Cook and stir till cheese is melted. Set aside about a cup of sauce. To the remaining sauce in the skillet, add the cooked chicken and broccoli. Stir till coated. Remove …

Rating: 4.3/5(19)
Total Time: 1 hr 50 mins
Category: Main Dish: Chicken
Calories: 430 per serving
1. For crepes, combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken.
2. To cook, pour about 3 tablespoons of batter into the middle of a non-stick round skillet that has been heated to medium hot. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes. Flip and cook 1-2 minutes on the other side. Cook all crepes and set aside.
3. For filling: Cook cubed chicken in olive oil over medium heat in a large skillet. Remove chicken and set aside.
4. In same skillet, melt the 4 Tbsp butter. Whisk in the flour, then the milk. Cook and stir till thick and creamy. Boil for at least a minute to remove flour taste.

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2 hours ago The crepe recipe makes 8 or 9 crepes and the filling here is for 6 crepes so you will have extra crepes or you can increase the filling depending on how many servings you need. The timing on the recipe includes making the crepes. End to end… you will want to mix the batter first and leave it to rest for 60 minutes. You can prep the filling

Estimated Reading Time: 3 mins

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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 …

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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9 hours ago Great recipe for Savory Chicken and Mushroom Crepe Filling. I used the "One Man Crepe" recipe (that you can find on here, thanks again Felice!), with a twist. This savory crepe has mushrooms and chicken in a simple cream sauce (medium …

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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 …

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2 hours ago Filling: Step 3. Combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3 …

Total Time: 1 hr 30 mins
Calories: 318 per serving
1. Combine flour, milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter.
2. Combine mushrooms, carrot, leek, and water. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.
3. Combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings (2 crepes each).

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7 hours ago Crab-stuffed crepes have a creamy, decadent crab seafood filling and luscious lemon cheese sauce. This crab filling for crepes is quick and easy to prepare so you can have this special meal ready in no time. Recipe by: Erica’s Recipes. 3. Vietnamese Chicken Crepes

Estimated Reading Time: 7 mins

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3 hours ago #chickencrepes #crepes #easybreakfastSubscribe to Cook With Aaliya :-https://www.youtube.com/channel/UCnhkXnSTbq6QxoGIkY1IxnwSubscribe to blush …

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1 hours ago Place all the crepe boxes into a rectangular baking tray. Spread the cream on top of each box. Place jalapeno spices on top of the cream. Sprinkle mozzarella cheese all over. Bake at 180C for 10 minutes in a preheated oven at the bottom first and then turn on the top flame for 5 minutes until the cheese melts and gets golden brown spots. Serve.

Servings: 4
Estimated Reading Time: 2 mins
Category: Breakfast, Main Course

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Frequently Asked Questions

What is the best way to fill a chicken crepe?

Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. 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.

How do you cook chicken Crepes on the stove?

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.

How to cook chicken crepes with asparagus?

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.

How do you cook chicken and broccoli crepes?

Cook and stir till cheese is melted. Set aside about a cup of sauce. To the remaining sauce in the skillet, add the cooked chicken and broccoli. Stir till coated. Remove from heat. Fill crepes with chicken broccoli mixture. Place into 2 greased 9x13" pans. Cover with foil and bake at 350° for 15-20 minutes, or till hot.

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