Easy Crepes With Leftover Chicken And Cheese Filling Food

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SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING



Savory Crepes with Creamy Chicken, Ham and Mushroom Filling image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 crepes

Number Of Ingredients 32

1 tablespoon minced fresh tarragon leaves
12 Crepes, recipe follows
1 tablespoon chopped green onions
6 tablespoons unsalted butter
1 cup grated Gruyere
1/4 cup all-purpose flour
2 cups chicken stock, hot
3/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pinch salt
3/4 cup all-purpose flour
6 teaspoons melted unsalted butter
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk

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 CREAMY TARRAGON SAUCE



Chicken Crepes With Creamy Tarragon Sauce image

Make and share this Chicken Crepes With Creamy Tarragon Sauce recipe from Food.com.

Provided by KelBel

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 19

16 ounces boneless skinless chicken breasts, cooked and chopped
1 (10 ounce) package frozen chopped broccoli, thawed
1/2 cup sour cream
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1 large egg
1/2 cup flour
1 tablespoon flour
1 tablespoon margarine, melted
1 dash salt
2 tablespoons flour
1 cup milk
1/2 cup chicken broth
1 tablespoon tarragon
3 dashes Worcestershire sauce
salt
pepper

Steps:

  • In a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
  • While the batter is chilling, prepare the filling.
  • In a medium bowl combine all filling ingredients together.
  • Spray a nonstick sauté pan with Butter flavored spray.
  • Heat pan on medium high heat for one minute.
  • Pour a scant 1/4 crepe batter into the pan using a circular motion.
  • You will want the crepe to be approximately 6" in diameter.
  • Slant the pan to evenly distribute the batter.
  • Cook until the crepe is golden- about 1 minute per side.
  • Remove and place in between sheets of waxed paper.
  • Continue process until you have 6 crepes.
  • Place 1/3 cup filling mixture on crepe and roll up tightly.
  • Place seam side down in a microwave safe dish.
  • Save any additional filling that is left over.
  • To Prepare The Sauce: Place flour in a saucepan.
  • Gradually add the milk and chicken broth, stirring with a whisk until well blended.
  • Stir in tarragon, salt, pepper and Worcestershire sauce.
  • Add any remaining filling mixture to sauce.
  • Cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
  • Cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
  • Pour sauce over crepes and serve.

Nutrition Facts : Calories 808.8, Fat 32.3, SaturatedFat 15.2, Cholesterol 292.5, Sodium 983.8, Carbohydrate 54, Fiber 5.7, Sugar 2.6, Protein 74.6

CHICKEN CREPES



Chicken Crepes image

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

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon butter, melted
1 1/2 cups finely cut up cooked chicken
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth

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.

EASY SAVOURY CREPES



Easy Savoury Crepes image

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h35m

Yield 14

Number Of Ingredients 11

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g

CHICKEN CREPES



Chicken Crepes image

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

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

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.

CREAMY CHICKEN-FILLED CREPES



Creamy Chicken-Filled Crepes image

Make and share this Creamy Chicken-Filled Crepes recipe from Food.com.

Provided by Natures Cuisine

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups skim milk
3/4 cup all-purpose flour
2 large eggs
1 tablespoon canola oil
2 boneless skinless chicken breast halves (4 oz ea.)
1 cup sliced mushrooms
1 (18 1/2 ounce) can cream of mushroom soup
1/2 cup sour cream
1/4 cup chopped green onion

Steps:

  • In a medium bowl, whisk together milk, flour, eggs and oil. Mix well. Cover wih plastic wrap and chill for 30 minutes.
  • Spray an 8" nonstick skillet with vegetable spray. Place skillet over medium heat until hot. Pour 1/4 cup of batter into pan, quickly tilting pan so batter covers bottom. Cook until crepe bottom is golden, about 1 minute. Turn crepe; cook for 1 minute longer.
  • Transfer crepe to a large plate. Repeat with more cooking spray and remaining batter, placing waxed paper between each crepe. Set aside.
  • Spray a large skillet with vegetable cooking spra. Add chicken; cook over medium heat, stirring, for about 5 minutes. Add mushrooms; cook for 2 minutes. Add soup, sour cream and green onions. Cook, stirring, until thickened slightly, about 2 minutes.
  • Place crepes on serving plates. Spoon chicken filling onto half of each crepe. Fold crepes over filling to cover. Serve immediately.

CHICKEN (OR TURKEY) CHEESE CREPES



Chicken (Or Turkey) Cheese Crepes image

Make and share this Chicken (Or Turkey) Cheese Crepes recipe from Food.com.

Provided by lazyme

Categories     Lunch/Snacks

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

6 tablespoons butter
1/3 cup flour
1 dash salt
2 cups milk
1 cup water
1 tablespoon instant chicken bouillon
1/2 cup gruyere cheese, shredded
1/4 cup dry white wine
2 tablespoons parsley, snipped
1/8 teaspoon Tabasco sauce
2 ounces mushrooms, sliced and drained
7 ounces frozen peas
2 cups chicken or 2 cups turkey, cooked and chopped
2 tablespoons pimiento, chopped
paprika (optional)
1 cup flour
1 1/2 cups milk
2 eggs
1 tablespoon cooking oil
1/4 teaspoon salt

Steps:

  • Crepes:
  • Mix all crepe ingredients in a bowl and beat with a rotary beater.
  • until blended.
  • Heat a lightly greased 6-inch skillet.
  • Remove from heat.
  • Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread.
  • batter.
  • Return to heat; brown on one side only.
  • Remove crepe to paper towel.
  • Repeat to make 16- 18 crepes; greasing skillet occasionally.
  • Cheese sauce:
  • In a medium saucepan melt butter.
  • Stir in flour and salt.
  • Add milk, water and chicken bouillon granules all at once.
  • Cook and stir over medium heat till thickened and bubbly.
  • Cook and stir 1-2 minutes more.
  • Stir in cheese, wine, parsley and Tabasco.
  • Remove 1 cup of the cheese sauce and set aside.
  • Stir drained mushrooms into remaining sauce.
  • Filling:
  • Cook peas according to package directions; drain.
  • Combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce.
  • Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch
  • rim around edge.
  • Roll up crepe.
  • Place, seam side down, in a 12x7x2 inch baking dish.
  • Repeat with remaining crepes.
  • Pour the remaining cheese sauce over crepes.
  • Sprinkle with paprika, if desired.
  • Cover; bake in a 375F oven for 18-20 minutes or till heated through.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 412.2, Fat 23.9, SaturatedFat 13.1, Cholesterol 122.4, Sodium 409, Carbohydrate 33.4, Fiber 2.4, Sugar 2.3, Protein 14.5

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