CHICKEN CREPES
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.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
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.
SPINACH CHICKEN CREPES
I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For crepe batter, in a small bowl, combine egg and milk. 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. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., 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 remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN SPINACH CREPES FILLING
Make and share this Chicken Spinach Crepes Filling recipe from Food.com.
Provided by ChefRed
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- cook chicken breasts in boling water.
- when done, take out and shred.
- Put heat oil in pan on low, add garlic and saute alittle. Wash spinach and add with chicken, chopped tomatoes, sour cream, salt, mix and cover. Simmer until tomatoes soften up and spinach wilts.
- Add alfredo sauce (I used ready-made) to bottom of pan. Fill crepe and place on top of sauce. Make one layer and put more sauce on top. Sprinkle cheese on top and put in 450 oven for 12 minutes.
Nutrition Facts : Calories 344.1, Fat 24.1, SaturatedFat 7.9, Cholesterol 86.4, Sodium 1031.9, Carbohydrate 5, Fiber 1.9, Sugar 0.8, Protein 27.2
CHICKEN FLORENTINE CREPE (IHOP'S COPYCAT)
I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet!
Provided by Lyreen
Categories Breads
Time 40m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, milk, eggs, butter and salt in a bowl. beat until all the flour lumps are gone. the consistency will be like thin pancake batter. set aside.
- Sauté chicken and garlic on butter until golden brown.
- Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
- After simmer, put the spinach and cheese inches keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
- While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
- By the time you're done with the crepes, chicken should be done too. pour about 3/4 cup of chicken on each crepe on the center. wrap each side. top lightly with parmesan cheese.
CHICKEN, SPINACH, BROCCOLI, AND CHEESE CREPES WITH HOLLANDAISE S
Savory crepe recipe using healthy veggies, tasty gorgonzola and sharp cheddar cheeses, and chicken. Topped with an easy version of Hollandaise sauce.
Provided by gourmet_girl
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- For filling:.
- Heat 1 T. oil in a large skillet or wok.
- Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
- Add the onion powder and salt and pepper to taste.
- Add the baby spinach and continue to stir fry until the spinach all wilts.
- In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
- Beat one egg and combine with the chicken mixture.
- For crepes:
- Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
- Heat a 10 inch skillet and coat with cooking spray.
- Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
- Return to heat and brown lightly on both sides.
- Slide crepe onto plate.
- Repeat with remaining batter.
- Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
- When all the crepes are in the dish, sprinkle remaining cheddar on top.
- Bake 20 minutes in preheated oven.
- While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon.
- Stir until mixture begins to thicken.
- Remove from the heat and stir in butter.
- When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.
Nutrition Facts : Calories 681.5, Fat 48, SaturatedFat 24.6, Cholesterol 375, Sodium 1350.5, Carbohydrate 27.9, Fiber 3.4, Sugar 2, Protein 36
PANCAKES (CREPES) FILLED WITH SPINACH (FILLING ONLY)
Make and share this Pancakes (Crepes) Filled With Spinach (Filling Only) recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
- Add the seasoning and a pinch of nutmeg.
- In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
- Add the spinach and simmer for 5 minutes.
- Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
- Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
CHICKEN CREPES
Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.
Provided by Ultimate Food Junkie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crepes:.
- Mix flour, baking powder and salt.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- Lightly butter small skillet; heat over medium heat until bubbly.
- For each crepe, pour 1/4 cup of the batter into skillet.
- Immediately rotate skillet until thin film of batter covers bottom.
- Cook until light brown, turn, and cook other side until light brown.
- Stack crepes, covering with a towel to prevent drying out while preparing filling.
- Gravy:.
- Heat butter over low heat until melted in a sauce pan.
- Blend in flour and salt.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in broth.
- Heat to boiling, stirring constantly.
- 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 gravy to coat everything nicely in a bowl.
- Put about 1/4 cup of mixture on center of each crepe and roll up.
- Place crepes seam side down in a 9x13 baking dish.
- Pour remaining gravy over crepes.
- Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
- Can be frozen before baking, just thaw completely before putting in the oven.
- Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.
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