CHICKEN AND MUSHROOM CREPE RECIPE
A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. A wonderful Chicken Recipe for that special luncheon or brunch. See notes for how you can make most of it ahead of time!
Provided by Beth Le Manach
Categories Main Dishes
Time 2h
Number Of Ingredients 28
Steps:
- 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.
- 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.
- Then whisk in the melted butter and the dill.
- 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.
- Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
- Slide the crepe off the pan onto a cutting board and repeat the process making the crepes, and sliding them onto the cutting board.
- Allow the crepes to cool while you prepare the filling.
- In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
- For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
- 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 tablespoon (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
- Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with a tossed salad.
Nutrition Facts : Calories 404 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 437 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHICKEN AND MUSHROOM CREPES
I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 5
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- 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.
- Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
- Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g
CHICKEN AND MUSHROOM CRêPES
Think crepes are just for breakfast? Think again! These savory Chicken and Mushroom Crepes are perfect for any meal. Shredded Mozzarella, chopped onions, boneless chicken and chive & onion cream cheese spread make these some tasty mushroom crepes.
Provided by My Food and Family
Categories French Food
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Return chicken to skillet; cook 1 min. or until heated through, stirring frequently.
- Spoon about 1/3 cup mushroom mixture onto half of each crêpe; top with 1 Tbsp. mozzarella, then fold in half.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 670 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 21 g, Protein 29 g
CREAMY CHICKEN AND MUSHROOM CREPES
Make your life easier by buying a rotisserie chicken from the deli counter and use the breast meat for this recipe. You'll save time without compromising the calorie count. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 30m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 13
Steps:
- 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. 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 Creme Frache, stirring until well blended. Add chicken, tossing to coat.
- 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.
SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS
Steps:
- Make filling:
- 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 golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
- Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
- Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
- Make crêpes:
- Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
- Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
- Assemble and bake crêpes:
- Preheat oven to 350°F.
- Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
- Make topping while crêpes bake:
- Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
- Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
- Heat butter in skillet, then add reserved asparagus tips and toss until warm.
- Put 2 crêpes on each of 8 plates and top with asparagus tips.
-- CHICKEN CHEDDAR CREPES WITH MUSHROOMS --
A HUGE Family Favorite!! Cheesy -- Garlicky -- Mushrooms and Chicken! YUM YUM :O) I made this up one day and have been touching it up over the years... I think we've got it! Sometimes I use the Wild Bunch, prepackaged, from our local store with Baby Bella, Shitake and Oyster Mushrooms. The mixture of mushrooms gives this an excellent flavor. But this recipe tastes good with any mushroom. If you're a big garlic fan you could add one extra clove after adding broth in step 5. Please try! I'd love to hear what you think! This recipe does not include time for making crepes. I used the recipe from the Crepe Forum and they turned out fantastic!
Provided by MissTiff16
Categories One Dish Meal
Time 55m
Yield 10-12 Crepes, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In med. sauce pan combine chicken broth shallot, salt, pepper & chicken and simmer till chicken is cooked through. When done, remove chicken with tongs and reserve the broth. Chop or dice chicken and set aside.
- Saute garlic with olive oil over med high heat till fragrant 2-3 minutes. Add mushrooms and continue to saute till soft 5-6 min(Do not over cook or you'll lose a lot of flavor). Remove from heat and set aside.
- In large pot melt butter over med high heat. Add chicken and mushrooms and mix well. Let flavors blend for 2-3 minute Add flour and coat chicken and mushroom pieces ~ The mix should look a little dry, that's perfect. Cook another 2-3 minutes.
- Add chicken broth reserve. Mix well and bring to a boil. Simmer until nice and thick. Add dried garlic (1/2 - 1 teaspoon to your liking). Once you get to a nice, well blended thickness turn down heat and add the cheese. Blend well. When well mixed spoon into warm crepes. (about 1/2 cup per crepe works out well).
- Serve Immediately.
CHICKEN & MUSHROOM CREPE CASSEROLE
Saw this on the internet from 12 tomatoes and looks so good and a different presentation. Here's what they said about it: his casserole might be composed of light and fluffy crepes, but believe us when we say it's hearty enough to feed a small country or just your average, hungry family! If you decide to make your own crepes and if you have the time and energy you definitely should! you can still save time by using store-bought cooked chicken and mushroom soup. If you're feeling more ambitious, feel free to add in fresh mushrooms as well. The filling and the crepe batter only take a few minutes to put together, which frees up your time, and once you get to rolling up the crepes, you're in the home stretch! If you want a totally different way to make a casserole, try this out and be amazed it's scrumptious!
Provided by Bonnie G 2
Categories < 60 Mins
Time 55m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and eggs in a large mixing bowl. Once combined, slowly pour in water and milk.
- Stir well and add melted butter and salt.
- Place a small frying pan (7-8 inches) over medium-high heat and melt 1/2 tablespoon butter.
- Once hot, pour 1/4-1/3 cup batter into the pan, swirling so it evenly coats the bottom, and cook until golden brown. About 2 minutes.
- Repeat with remaining batter and set crepes aside.
- Preheat oven to 350∫ F and rub halved garlic all over the inside of 9×13-inch baking dish.
- In a large bowl, combine mayonnaise, sour cream, mushroom soup and cheeses.
- Stir and fold in shredded chicken, and season with salt and pepper.
- Spoon 1/3 cup of mixture into each crepe and roll it up like a burrito.
- Cut crepes in half (or into thirds if they're large) and carefully transfer to baking dish. Place them close together so they stand upright.
- Sprinkle extra cheese over the top of casserole.
- Put baking dish in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.
- Remove from oven and let rest 5 minutes before serving.
Nutrition Facts : Calories 363.1, Fat 21.3, SaturatedFat 10.6, Cholesterol 130.4, Sodium 542.7, Carbohydrate 16.4, Fiber 0.4, Sugar 1.3, Protein 25.4
CHICKEN-MUSHROOM CREPE FILLING
This recipe is from an old weight watchers cook book and though it has been a few years since I last made I will be doing tomorrow night as it is an easy tea and it can also be frozen to be used later. The original recipe uses 360 grams of cooked chicken but I usually use a small cooked chook bought from the deli. I have also upped the original recipe to feed 6, so I have 2 serves for freezing. I like recipe #35049 for the crepes but would omit the sugar for this recipe.
Provided by ImPat
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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 cook, stirring constantly for 3 minutes long.
- 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.
- 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.
- Serve in crepes or if freezing for later use let cool and then divide evenly into plastic freezer bags, label and freeze for future use - defrosting in the fridge overnight and then gently reheat.
More about "chicken and mushroom crepe food"
CHICKEN AND MUSHROOM CREPES | AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
Cuisine FrenchCategory Breakfast, Workday Lunches, Midweek DinnerServings 6Total Time 1 hr 5 mins
- Make a well in centre of flour. Gradually whisk in milk mixture until smooth. Set aside 30 minutes to rest.
- Brush an 18cm frying pan with butter, heat on high. Pour 1/4 cupful of batter into pan, tilting to cover base.
- 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.
CHICKEN AND MUSHROOM CREPES - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
CREAMY CHICKEN AND MUSHROOM CREPES RECIPE | MYRECIPES
From myrecipes.com
SAVORY CHICKEN & MUSHROOM CREPES - MOM'S DINNER
From momsdinner.net
CREAMY MUSHROOM FILLED CREPES RECIPE | FOOD NETWORK
From foodnetwork.com
Author Brooke WilliamsonSteps 4Difficulty Easy
BEST CHICKEN AND MUSHROOM CRêPES RECIPES | FOOD …
From foodnetwork.ca
2/5 (14)Servings 18
CHICKEN AND MUSHROOM CREPES RECIPE - COOK.ME RECIPES
From cook.me
CHICKEN AND MUSHROOM CREPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN AND MUSHROOM CREPES - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
CHICKEN AND MUSHROOM CREPES RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CREAMY CHICKEN MUSHROOM CREPES – FOOD FUSION
From foodfusion.com
BAKED HERBED CREPES WITH CHICKEN AND MUSHROOMS
From canadianliving.com
CHICKEN AND MUSHROOM CREPES - TASTE.COM.AU
From taste.com.au
EASY CHICKEN CREPES WITH MUSHROOMS | GRITSANDPINECONES.COM
From gritsandpinecones.com
CHICKEN AND MUSHROOM CREPES | SYMPLY TOO GOOD TO BE TRUE
From symplytoogood.com.au
CHICKEN & MUSHROOM CREPE ROLLS – KID & BABY FRIENDLY
From thrivingnest.com
CHICKEN MUSHROOM CREPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love