Chicken And Dill Crepes Food

SAVORY CHICKEN AND MUSHROOM CREPES

Steps:

• Start by preheating the oven to 300°. Prepare a 9x13 pan by spraying with cooking spray.
• If you are making your own crepes, go ahead and do that now. Recipe linked in notes.

CREPES WITH CREAMY CHICKEN AND MUSHROOM FILLING

Steps:

• 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.
• 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.
• 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.
• 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.
• There are 2 ways to fill the crepes. Place some of the mushroom mixture in the center of the crepe vertically in a shape of a thick line, then fold two opposite sides of the crepe inwards - like you see on the photos. Or, place some of the mushroom mixture on half of the crepe, then fold the other remaining half of the crepe over on top.
• Sprinkle the top of crepes with chopped green onions or chives.

CHICKEN AND ASPARAGUS CREPES

Steps:

• 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.
• 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.
• Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

NALYSNYKY (UKRAINIAN CREPES)

Steps:

• TO MAKE CREPES.
• In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
• Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
• Heat a 6 inch frying pan on medium heat.
• Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
• Cook crepes on medium heat for about 1 minute or until lightly browned.
• Bake on 1 side only, do not turn over.
• Continue to cook the crepes, buttering the frying pan each time.
• Place the cooked crepes on a platter and keep warm in the oven at 250°F.
• TO MAKE CHEESE FILLING.
• Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
• Transfer the cheese to a mixing bowl.
• Add egg yolks, cream salt, and dill weed and mix to blend well.
• Remove warmed crepes from the oven and increase oven temperature to 350°F.
• Separate and place 1 crepe with the brown side down on a smooth surface.
• Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
• Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
• Continue to fill and roll the remaining crepes.
• Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
• Dot each layer with some butter.
• Bake in preheated 350 F oven for 20 minutes.
• Serve hot with melted butter, a dollop of sour cream or yogurt.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

HUBBY'S FAVORITE CREPES

Steps:

• 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 pepper., Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through., Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.