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.
CHICKEN FRENCH CRêPES
Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.
Provided by Sageca
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Crêpes:.
- Mix together the flour and salt in a large bowl.
- Add the combined eggs and milk; gradually mixing into the flour with a whisk.
- Continue to whisk until a smooth batter forms.
- The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
- Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
- Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
- Filling:.
- Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
- Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
- Remove from heat and set aside 1 cup of sauce for later.
- Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
- To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
- Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
- Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
Nutrition Facts : Calories 441.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 158.1, Sodium 217.3, Carbohydrate 29.1, Fiber 1, Sugar 1, Protein 25.6
PARISIENNE CHICKEN CREPES
Make and share this Parisienne Chicken Crepes recipe from Food.com.
Provided by Barb in WNY
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan.
- Blend in flour.
- Then add chicken broth and salt; stir and cook over moderate heat about 2 minutes or until thickened.
- Stir in mushrooms, cook for 1 minute. Remove from heat.
- Mix egg yolk with cream.
- Stir small amount of hot mixture into egg yolk.
- Then stir egg mixture into saucepan.
- Cook over low heat for another minute.
- Stir in chicken.
- In a large shallow baking dish, fill crepes with chicken mixture, fold over.
- Sprinkle with cheese.
- Bake in a 350F oven for 15 to 20 minutes.
Nutrition Facts : Calories 128.6, Fat 8.8, SaturatedFat 4.7, Cholesterol 63.2, Sodium 287, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 9.1
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.
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.
SLOW COOKER CHICKEN PARISIENNE
Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.
Provided by JUDITH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
- In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
- Cover, and cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 10.6 g, Cholesterol 85.3 mg, Fat 12.6 g, Fiber 0.6 g, Protein 30.2 g, SaturatedFat 6.1 g, Sodium 515.3 mg, Sugar 1.4 g
HUBBY'S FAVORITE CREPES
"This is a great way to use up leftover chicken. It always brings a smile to my husband's face when he comes in for supper and sees it on the table."-Joanne Sieg, River Hills, Manitoba
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 460 calories, Fat 23g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 752mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 25g protein.
CHICKEN PARISIENNE
Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....
Provided by Bear Rich
Categories Chicken Breast
Time 1h10m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
- Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
- In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
- Bake at 450 degrees uncovered for 50 min to an hour.
CHICKEN CREPES
This is a chicken crepe recipe I found in a old cookbook at home, and thought you might enjoy, so here it is! :)
Provided by OzMan
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In medium saucepan melt butter and saute onion until tender.
- Whisk in flour.
- Add stock, blending well.
- Season with salt and basil.
- Stir in mushrooms.
- Add heavy cream and chicken and simmer about 1 minute or until warm.
- Fill and roll crepes with chicken mixture and place in a 11 1/2 x 8 inch casserole pan.
- Cover and bake at 350 degrees for 15 minute.
- Garnish with cheese, sour cream and fresh parsley.
Nutrition Facts : Calories 324, Fat 26.7, SaturatedFat 15.4, Cholesterol 99.7, Sodium 427.4, Carbohydrate 7.3, Fiber 0.6, Sugar 3.1, Protein 14.3
CHICKEN FLORENTINE CREPES
Make and share this Chicken Florentine Crepes recipe from Food.com.
Provided by cervantesbrandi
Categories Breakfast
Time 30m
Yield 4 crepes
Number Of Ingredients 9
Steps:
- Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
- Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
- Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
- Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
- Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.
More about "parisienne chicken crepes food"
SAVORY CHEESY CHICKEN CREPES - THE STAY AT HOME CHEF
From thestayathomechef.com
LA PARISIENNE CREPERIE, OAKVILLE - MENU, PRICES
From tripadvisor.ca
PARISIENNE CHICKEN CREPES - BIGOVEN
From bigoven.com
PARISIAN CREPES, OR THE BEST CREPES IN PARIS - BAKING LIKE A CHEF
From bakinglikeachef.com
EASY HOMEMADE CHICKEN CREPES RECIPE - THE SPRUCE EATS
From thespruceeats.com
PARISIENNE CHICKEN CREPES RECIPES
From tfrecipes.com
PARISIAN STREET VENDOR CRêPES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST FRENCH CRêPE RECIPE - SWEET AS HONEY
From sweetashoney.co
CREPES PARISIENNE - RECIPE - COOKS.COM
From cooks.com
PARISIENNE CHICKEN CREPES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN CRêPES | CHICKEN.CA
From chicken.ca
EASY CREPE RECIPE WITH CHICKEN AND CHEESE - LAVENDER & MACARONS
From lavenderandmacarons.com
FRENCH CREPE RECIPES WITH CHICKEN AND MUSHROOMS | CHICKEN CREPES
From cookingnook.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