Chicken Crepes Recipe

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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 heaping …

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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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 dish. Sprinkle …

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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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 european. …

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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 crepes, lay a …

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

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2 hours ago French Chicken Crepes Recipes 263,823 Recipes. Last updated Nov 09, 2021. This search takes into account your taste preferences. 263,823 suggested recipes. The Month of French - Chicken Crepes The Good Plate. eggs, dry white …

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Just Now 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. Continue with each of the remaining crepes, making about 8 filled crepes. Spread remaining 1/2 cup sour cream over top of crepes and sprinkle with paprika.

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

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7 hours ago Steps to Make It. Heat the oven to 325 F. Featured Video. Lightly butter a shallow baking dish. In a medium saucepan, combine the condensed soup, chicken, water chestnuts, wine, Worcestershire sauce, and pepper; heat through. Fill the center of each crepe with a generous 1/3 cup of the chicken mixture. Fold two sides over chicken filling and

Estimated Reading Time: 1 min

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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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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. baking dish. 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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1 hours ago 1. Place one folded crepe on bottom of dish. 2. Place cut/cooked chicken on top of crepe. 3. Pour appx 1 cup of white sauce on top of chicken. 4. Sprinkle with freshly shredded Swiss cheese. Broil individual dishes until lightly browned on top.

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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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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 bowl. Place a heaping …

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 4 best side dishes to serve with chicken crepes. Chicken crepes are a light dish that is perfect for lunch or dinner, and can be served at any time of year. The following list includes some of the most popular side dishes to accompany this delicious meal. 1. Roasted potatoes. The best side dishes to serve with chicken crepes are roasted potatoes.

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5 hours ago Delicious recipe! Since I cooked the chicken, made the crepes and then assembled this dish, it was time consuming. Otherwise, I could see this recipe as …

Rating: 4.8/5(4)
Category: Lunch
Cuisine: French
Calories: 820 per serving

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3 hours ago Whisk together the baking mix, milk, eggs, and half of the butter until smooth. Let rest for 10 minutes. Heat a 7-inch non-stick skillet over medium heat.

Rating: 5/5(5)
Author: Sandra Lee
Servings: 4
Category: Main-Dish
1. Whisk together the baking mix, milk, eggs, and half of the butter until smooth. Let rest for 10 minutes.
2. Heat a 7-inch non-stick skillet over medium heat. Brush it with a little of the remaining butter. Pour 2 tablespoons of the batter into the pan, swirling it so the batter evenly covers the bottom of the pan. The first one may not work out so just eat it. Repeat with the remaining butter and batter, stacking the finished crepes onto a plate.
3. Preheat the broiler. Put a crepe on your work surface and run about 2 tablespoons of the chicken and gravy down the middle. Roll the crepe up and place it, seam side down, into a baking dish. When you have eight assembled, sprinkle the cheese evenly over the top. Broil until the cheese is melted and bubbling, about 1 to 2 minutes.
4. Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.

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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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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 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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Just Now Process until smooth. Cover and chill 1 hour. Step 2. Heat onion mixture in a large nonstick skillet over medium-high. Stir in sherry and remaining 1 tablespoon flour; cook, stirring often, …

Servings: 4
Calories: 421 per serving
Total Time: 1 hr 20 mins
1. Combine milk, 3/4 cup flour, eggs, 2 tablespoons oil, and 1/4 teaspoon salt in a blender.
2. Process until smooth. Cover and chill 1 hour.
3. Heat onion mixture in a large nonstick skillet over medium-high.
4. Stir in sherry and remaining 1 tablespoon flour; cook, stirring often, 3 minutes.

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2 hours ago Remove crepe and cool. Repeat with the remaining crepe batter. Stir 3/4 of the grated cheese, chicken, soured cream, spring onions, jalapeno, garlic, chilli powder and cumin together in a bowl. Spoon some of the mixture onto the centre of each crepe. Roll and place, seam-side down, in a …

Total Time: 1 hr

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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 minutes until cooked. …

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 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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8 hours ago 1 c. grated Parmesan cheese. Salt and pepper to taste. Cut chicken or turkey into small pieces. Heat butter in skillet until bubbling. Cook onions until they are clear and crisp, and add mushrooms and cook until they are slightly browned and soft. Add chicken (or turkey) and combine with pan juices. Cook frozen spinach and drain thoroughly.

Rating: 4.5/5(4)

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Just Now Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining …

Rating: 5/5(3)
Category: Breakfast, Brunch, Dinner
Servings: 8
Total Time: 1 hr
1. In a small bowl, beat the milk, eggs and butter.
2. Combine flour and salt; add to egg mixture and beat until smooth.
3. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet.
4. Stir batter; pour 1/4 cup into the center of skillet.

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Just Now SAUCE: In pan, melt 3 T. butter. Stir in 3T. flour. Add gradually ¾ C. chicken broth and ¾ C. ½ and ½. Stir constantly until sauce thickens. Add 3 T. sherry, ⅛ t. salt and ⅛ t. white pepper. ASSEMBLE: Place 1 heaping T. chicken mixture on crepe and roll up. Place crepes seam side down, close together in large baking pan.

Reviews: 1
Estimated Reading Time: 4 mins

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9 hours ago Chicken & Spinach Crepes . This is a modified recipe from the Better Homes & Gardens, New Dieters Cook Book, Meredith Books, 1st ed. , 1992, page 202.

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9 hours ago Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat smooth. Let stand 1 hour. Make 18 crepes in a 7-inch pan. Stack between pieces of waxed paper. Freeze 8 crepes for another use. Sauté mushrooms, onions and parsley in 4 tablespoons butter until tender. Add chicken and 3/4

Reviews: 1
Servings: 8
Cuisine: Not Set
Category: Main Dish

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4 hours ago Fill tender crepes with a creamy mixture of chicken, cheese, frozen chopped spinach and sliced mushrooms for an elegant but easy weeknight meal. You can make the Basic Crepes

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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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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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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3 hours ago Cheesy chicken crepes is a extremely delicious recipe that can be either eaten as breakfast or a snack or a comfort food. It is a bit difficult to make, but

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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 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 …

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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4 hours ago Chicken Crepes Recipe 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. Recipe byMartha Stewart Living 1.3k 8 ingredients Meat 1 1/2 cupsChicken, cooked Produce 5 cups5 ounces baby spinach 2 clovesGarlic 1Parsley, fresh Condiments 1Gruyere bechamel

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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 a consistency …

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

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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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Just Now How to make Savory Chicken Crepes recipe Make Crepes Batter . First, pour milk in a blender and then the remaining ingredients. Blend all into a purée. The batter is very thin. Keep the …

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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5 hours ago Heat a large non-stick pan and rub the bottom with the butter-soaked paper towel. Pour about ¼ cup (60 mL) of the batter into the pan and cook on both sides until golden. Repeat with the rest of the batter. Stack crêpes on a plate and keep warm. Melt the butter in …

Servings: 4
Calories: 660 per serving

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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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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 …

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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6 hours ago Parmesan Crepes: Mix together 1 cup all-purpose flour, 3/4 cup water, 2/3 cup milk, 2 tablespoons grated Parmesan cheese, 3 eggs, 2 tablespoons salad oil, and 1/4 teaspoon salt until blended. Cover and refrigerate 1 hour. Prepare 8 inch crepes in 10 inch omelette pan or crepe pan. Makes 12 to 14 crepes. Freeze unused crepes.

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7 hours ago Buckwheat crepes are a delicious gluten-free alternative to traditional crepes. They have a slightly nutty taste, but the batter is flexible enough for both savory and sweet crepes—dinner and dessert in one shot.  Servings: SIX CREPES

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Frequently Asked Questions

How to make a chicken and cheese crepe?

Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe. Make crepe batter by placing eggs, salt, flour, and milk in a blender. Blend until smooth. 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.

How to make chicken, spinach, and mushroom crepes?

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. Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly.

How do you make asparagus and chicken crepes?

Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. 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.

What's the best way to make chicken broccoli crepes?

Directions. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth. Place four broccoli spears and 1/3 cup of chicken down the center...

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