EASY SAVOURY CREPES
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
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
SWEET ONION CREPE FILLING
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
CHEESY CHICKEN CREPES
Steps:
- In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. 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 filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. 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 a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 635 calories, Fat 44g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 886mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.
ONION-GARLIC CREPES
I developed the recipe to be the appetizer/snack in an Asian-theme meal. I made these crepes, and then served them spread with a little hoisin sauce, and stuffed with some garlicy, pickled carrots. Also, these crepes would be a nice complement to many meat and vegetable meals.
Provided by jo_mama
Categories Asian
Time 30m
Yield 10 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour into a medium-sized bowl.
- In a small bowl, whisk together the eggs, chicken stock, and salt.
- Whisk the egg mixture into the flour, until evenly incorporated.
- Ladle some of the batter into a mixer or food processor, with the diced onions and garlic. Process until smooth (just a few seconds). Return the onion-garlic batter to the remaining batter, add the peanut oil, and whisk all together.
- If you have time, and especially if you are using the WW flour, let batter sit for 30 minutes to ensure flour absorbs moisture.
- In a medium-sized nonstick skillet, fry each crepe (about 1/2 cup of batter) over medium flame with about 1/2 tsp or less peanut oil, flipping once. Repeat until all batter has been used up.
- Serve crepes with hoisin and carrot pickles, or as a complement to another dish.
Nutrition Facts : Calories 365.5, Fat 8, SaturatedFat 1.9, Cholesterol 109.3, Sodium 799.9, Carbohydrate 59.5, Fiber 2.8, Sugar 4, Protein 14.6
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