SAVORY CHEESY CHICKEN CREPES
Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe.
Provided by Rachel Farnsworth
Categories Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- Make crepe batter by placing eggs, salt, flour, and milk in a blender. Blend until smooth.
- Heat a nonstick skillet over medium heat. Lightly grease the pan. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully. (see video for demonstration). Repeat until all batter has been used.
- Preheat oven to 400 degrees. Lightly grease a 9x13 pan.
- Make the filling by combining the sour cream, mushrooms, olives, green onion, celery, chicken, and half the cheddar cheese in a mixing bowl. Place a heaping spoonful in the center of each crepe. Fold ends and sides over and place in prepared pan.
- Bake 20 minutes at 400°. Remove from oven and sprinkle on 1 cup grated cheese. Bake another 10 minutes until cheese is melted.
Nutrition Facts : Calories 189 kcal, Carbohydrate 9 g, Protein 11 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 87 mg, Sodium 587 mg, Sugar 3 g, ServingSize 1 serving
SAVORY CREPES
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 (8-inch) large crepes
Number Of Ingredients 6
Steps:
- Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
- Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
- Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
- Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
- Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
- If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.
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.
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 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.
CREPES WITH CREAMY CHICKEN AND MUSHROOM FILLING
Delicious creamy crepes stuffed with cooked chicken and portobello mushroom filling. French-style lunch, dinner, or snack!
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of oil in a large pan over medium heat. Add sliced Portobello mushrooms, sprinkle with salt, and cook for 5 minutes, stirring and tossing mushrooms until they get soft and release juices. Add cooked chicken, stir with mushrooms for 1-2 minutes to warm it up. Season lightly with salt and pepper. Remove from heat and keep covered.
- In a medium pan or a skillet, melt 2 tablespoons of butter, add 2 tablespoons of flour, cook and stir for about 1 minute to form a roux.
- Pour milk into the hot flour-butter mixture gradually, while whisking. Continue cooking the mixture, constantly stirring, on medium or high heat until the mixture bubbles and thickens - about 1 or 2 minutes. Add 1/4 teaspoon nutmeg, Parmesan cheese, and gradually add 1/4 or 1/2 of chicken bouillon cube, to taste. Don't add a whole cube right away, just add enough to make the sauce flavorful.
- Add the white creamy sauce to the mushroom-chicken mixture. You don't need to add all of the white sauce to the mushrooms - add just enough to coat the mushrooms and chicken. You can always add more white sauce if needed. Stir to combine. Season with salt and pepper if necessary.
- There are 2 ways to fill the crepes. Place some of the mushroom mixture in the center of the crepe vertically in a shape of a thick line, then fold two opposite sides of the crepe inwards - like you see on the photos. Or, place some of the mushroom mixture on half of the crepe, then fold the other remaining half of the crepe over on top.
- Sprinkle the top of crepes with chopped green onions or chives.
EASY CREPES WITH LEFTOVER CHICKEN AND CHEESE FILLING
These savory chicken crepes are a great way to use up left-over chicken, ham or other meat in the fridge. Perfect recipe for a snack, appetizer or meal!
Provided by Jane and Sonja
Categories Appetizer Main Course Snack
Number Of Ingredients 11
Steps:
- Combine all ingredients in a medium pot. On medium temperature sautee onions, parsley, salt and pepper over butter until onions are cooked (about 7-10 minutes).
- Add in shredded cheese.
- Disolve flour in cold water. Pour the mixture over the filling. Stir and cook for 2 minutes until thickens.
- Remove from heat and let cool for about 5 minutes.
- Spread one quarter of the filling evenly over a crepe, leaving the outer edge uncovered.
- Slightly fold in the bottom and top edges of the crepe.
- Roll the crepe from one side to the other.
- Fill a frying pan with enough oil to fry the crepes rolls and bring to medium high heat.
- Scramble the egg in a shallow bowl.
- Place the breadcrumbs in a second shallow bowl.
- Dip the rolled crepe in the egg until lightly coated all around.
- Roll in the breadcrumbs.
- Fry the crepe until golden brown on the outside (1-2 minutes per side).
Nutrition Facts : Calories 318 kcal, Carbohydrate 23 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 361 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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.)
SAVORY CHICKEN AND MUSHROOM CREPES
Steps:
- Start by preheating the oven to 300°. Prepare a 9x13 pan by spraying with cooking spray.
- If you are making your own crepes, go ahead and do that now. Recipe linked in notes.
Nutrition Facts : ServingSize 1 crepe, Carbohydrate 17 g, Protein 12 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 600 mg, Fiber 1 g, Sugar 5 g, Calories 266 kcal
SAVORY CHICKEN CREPES
Crepes are normally used for sweet desserts or breakfast, but I have added my own little twist to this French creation. It makes for a savory dinner that pleased my husband.
Provided by tjchilds
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.
- Season chicken cutlets with salt and pepper.
- Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks.
- Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well; season filling with salt and pepper.
- Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt; beat until batter is smooth.
- Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula; turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.
- Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling
- Bake in the preheated oven until cheeses melt, 5 to 10 minutes.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 24.5 g, Cholesterol 139.5 mg, Fat 20 g, Fiber 3.1 g, Protein 27.4 g, SaturatedFat 9.9 g, Sodium 403.3 mg, Sugar 4 g
ASPARAGUS CHICKEN CREPES
Steps:
- For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons 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 between., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese. , Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 477 calories, Fat 33g fat (11g saturated fat), Cholesterol 187mg cholesterol, Sodium 775mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
SAVORY CREPES FLORENTINE
This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the filling:.
- In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
- To prepare the sauce:.
- Melt the butter in a heavy medium size saucepan over moderate heat.
- Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
- Slowly blend in the milk and bring to a boil, stirring constantly.
- Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
- Remove from the heat and stir in the cheese, white pepper, and mace.
- One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
- Spoon 3 to 4 tbls.
- of filling down the center, then fold the sides over.
- The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
- Preheat the oven to 350*F.
- Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
- Pour the sauce over all; top with the Parmesan cheese.
- At this point, the crepes can be stored.
- refrigerate in the baking dish, tightly covered, for up to 24 hours.
- (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
- Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
- run them under the broiler until browned-2 to 3 minutes.
- Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
- Enjoy!
- Serves 6.
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- For crepes, combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken.
- To cook, pour about 3 tablespoons of batter into the middle of a non-stick round skillet that has been heated to medium hot. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes. Flip and cook 1-2 minutes on the other side. Cook all crepes and set aside.
- For filling: Cook cubed chicken in olive oil over medium heat in a large skillet. Remove chicken and set aside.
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MOM'S CREAMY CHICKEN MUSHROOM CREPES - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
Ratings 1Category Main CourseCuisine FrenchEstimated Reading Time 6 mins
- Add the egg, flour, melted butter, milk, water and salt to a blender. Blend on low for about 15 seconds. Scrape down the sides to ensure all the flour is incorporated. Blend for an additional 15 seconds. Place the blender in the refrigerator for at least 30 minutes to let the bubbles in the batter subside.
- After the batter has been in the refrigerator for about 15 minutes preheat the oven to 350° and coat a 9x13 baking dish with cooking spray or melted butter.
- Melt 2 tbsp butter in a medium sauté pan over medium heat. Add garlic and cook for 1 minute. Add chicken, 1/2 cup wine, broth, tarragon, salt and pepper. Cover and cook until chicken is done, about 8 minutes.
- When chicken is cooked through remove chicken from the pan and cut into bite-sized pieces. Set aside.
SAVORY CHICKEN, MUSHROOM AND SPINACH CREPES - CHERRY ON MY ...
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Reviews 4Servings 8Cuisine FrenchCategory Breakfast, Main Course
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- In the same pan, heat another tsp of oil. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
- Make the crepe batter by whisking together the flour and salt in a medium bowl. Whisk together eggs, milk, water and butter in another bowl. Add the egg mixture to the flour mix and whisk until combined.
SAVORY CREPES WITH CHICKEN AND MUSHROOM FILLING - SIMPLY ...
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- Once this mixture cools down, you’ll need to press the meat filling through a meat grinder to make it fine enough to spread. If you don't have a meat grinder you can do this in a food processor instead.
- Heat a medium-sized skillet over medium-low heat. Now add in 2 tablespoons of unsalted butter. Let it melt completely, then ladle in 1/4 cup of the crepe batter. You want to quickly tilt and swirl the pan around to so that the crêpe batter coasts the entire bottom of the pan.
EASY CREPE RECIPE WITH CHICKEN AND CHEESE - LAVENDER ...
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Reviews 6Category MainCuisine French
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- Combine all the dry ingredients in a big bowl. Combine the wet ingredients in another bowl and mix well. Then mix the wet into the dry and whisk it up well to make sure there are no lumps. Add a little water if you need to. The batter should be quite thin. Let it sit for at least 20 mins and up to 1 hour.
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CHICKEN FLORENTINE CREPES - LOW CARB MAVEN
From lowcarbmaven.com
4.8/5 (5)Total Time 40 minsCategory DinnerCalories 396 per serving
- Crepes: Put all of the ingredients in the blender and blend. The batter should be thick. If not, add a small pinch of xanthan gum and blend again. Heat a non-stick pan over medium heat and when hot, brush with a small amount of melted butter. Measure 1/4 cup of batter and pour into the middle of the pan. Tilt the pan and swirl the batter around the pan making a circle. Cook for 1 1/2 minutes or until the edges turn brown and the top of the crepe appears dry. Gently slide a thin spatula under the edge of the crepe. With the fingers of the opposite hand, gently grasp the edge of the crepe, lifting it to slide the spatula under further. Flip the crepe and cook 10-20 seconds more. Stack the crepes on a plate. Cover and refrigerate until needed up to 1 week. (I make mine ahead.)
- Chicken Florentine Filling Prep: Remove the meat from the rotisserie chicken and shred. (I do this the day before.) Save any juices in the bottom of the rotisserie chicken container to be used in the filling. Finely dice the onion, mince the garlic. Wash the mushrooms in running water and then dry them. Slice the mushrooms in half. With the cut side down, slice the mushrooms into 1/4 inch slices. Butter the glass baking dish.
- Cooking the Crepe Filling: Place a non stick pan over medium heat. When hot, add two tablespoons of butter and swirl to coat the pan. Add the mushrooms and cook for 1 1/2 minutes. Stir the mushrooms and cook for 1 minute. Add the onions and garlic and stir. Cook for another minute, stirring to prevent the garlic from burning.
- Add the vinegar and dry sherry. Stir to distribute and cook until the sharp smell of alcohol burns off and the liquid reduces by half. Add the cream cheese and stir, coaxing it to melt for about 30 seconds - it will be lumpy. Stir in the chicken broth and the heavy cream. When hot, add the spinach, turning every once-in-a-while to ensure that it wilts and to coat it with the cream sauce.
SAVORY GARDEN CREPES {VEGETARIAN} - HAPPIHOMEMADE WITH ...
From happihomemade.com
5/5 (1)Total Time 40 minsCategory Breakfast, Lunch, Main Dish, VegetarianCalories 200 per serving
- Place all crepe ingredients in blender and pulse until everything is finely chopped and well-mixed.
- To assemble crepes, place 1 Tbsp. softened cheese in center of crepe. Top with 1-2 tablespoons of sautéed veggies and a tablespoon of mushrooms.
EASY CHICKEN AND MUSHROOM CREPES | GRITSANDPINECONES.COM
From gritsandpinecones.com
5/5 (5)Total Time 1 hr 5 minsCategory Main DishCalories 378 per serving
- Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.
- Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.
- Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9x13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.
SAVORY CHICKEN CREPES RECIPE |VIDEO TUTORIAL - RECIPE52.COM
From recipe52.com
5/5 (1)Calories 440 per servingCategory Dinner Recipes
- In a blender, first add milk. Then add eggs, flour, butter and salt. Blend for a minute to make a smooth purée.
- While batter chills in fridge, make chicken. Take chicken, ginger, garlic, green paste, salt water and oil in a pan. Mix well and cover. Cook for 20 minutes or until tender.
- Take crepe in a plate and add about ½ cup filling in each crepe. Fold the top and bottom of crepe over filling. Then fold the right and left to make a crepe roll. Similarly, assemble remaining crepes.
7 SAVORY CRêPES YOU CAN EAT FOR DINNER | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
- Green Eggs and Ham Crêpes. Whatever mixture of herbs you have on hand will work for this amazing Dr. Seuss–inspired recipe. HD-201310-r-green-eggs-and-ham-crepes.jpg.
- Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts. Star chef Charles Phan's take on banh xeo (a.k.a. "happy pancakes") are thin and crispy. Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts.
- Herbed Egg Crêpes Filled with Smoked Salmon. These omelet-like crêpes are made with tarragon, chervil and chives.
- Buckwheat Crêpes with Wild Mushrooms and Gruyère. Mixed wild mushrooms give these hearty vegetarian crêpes terrific umami flavor. Buckwheat Crêpes with Wild Mushrooms and Gruyère.
- Coconut-Rice Crêpes Filled with Pork. These fantastic Cambodian crêpes feature a vibrant carrot-chile sauce. Coconut-Rice Crêpes Filled with Pork.
- Saigon Crêpes with Shrimp, Bacon and Scallions. Turmeric adds bright flavor to these tasty crêpes.
- Brie Crêpe Melts. These savory crêpes feature melted brie cheese topped with warm roasted cherry tomatoes and frisée. Brie Crêpe Melts with Roasted Tomatoes and Herb-Buttermilk Sauce.
SAVORY CREPES RECIPE WITH SMOKED SALMON - GRAB THE MANGOS
From grabthemangos.com
4.4/5 (16)Total Time 8 minsCategory BreakfastCalories 305 per serving
- Cover and chill over night. If you can't do that, make sure to gently but firmly tap the bottom of the bowl on the counter to get the extra air bubbles out of the batter.
- Pick pan up off the heat and scoop 1/4 cup of batter onto 1 side of the pan. Swirl the batter around to coat the whole bottom and place back on the heat.
SAVORY CHICKEN CREPES | BABAGANOSH
From babaganosh.org
- In a bowl or blender, combine the flour, milk, eggs, butter, and salt. Mix or blend until well-blended and lump-free.
- In a large bowl, combine the chopped chicken, ricotta cheese, ½ cup parmesan cheese, 1½ tablespoons each of the chives and parsley. Mix well, and season with salt and pepper, to taste.
- Melt 1 tablespoon butter in a skillet. Add the diced green onion and asparagus pieces and sauté until bright green and crisp-tender, about 5 minutes, stirring frequently.
CHICKEN CREPES | RECIPE | DINNER CREPES, CREPE RECIPE ...
From pinterest.com
Estimated Reading Time 40 secsTotal Time 1 hr
CHICKEN CREPE BAKE - SAVORY&SWEETFOOD
From savoryandsweetfood.com
Servings 4Estimated Reading Time 2 minsCategory Breakfast, Main Course
SAVORY CREPES (WITH HAM, CHEESE, AND EGGS) - EVERYDAY ...
From everyday-delicious.com
5/5 (1)Total Time 55 minsCategory Breakfast, Main CourseCalories 340 per serving
EASY SAVORY CREPES WITH CHICKEN - ALYONA’S COOKING
From alyonascooking.com
4.4/5 (5)Total Time 45 minsCategory Main DishCalories 127 per serving
PIN ON SAVORY RECIPES - PINTEREST
From pinterest.com
5/5 (5)Estimated Reading Time 5 minsServings 6Total Time 1 hr 25 mins
SAVORY CREPES WITH CHICKEN, BROCCOLI & MUSHROOM FILLING ...
From feastmagazine.com
Estimated Reading Time 2 mins
10 BEST SAVORY CHICKEN CREPES RECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN CREPES WITH BéCHAMEL SAUCE - ALL THE THINGS I EAT
From allthethingsieat.com
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From tfrecipes.com
SAVORY CREPE RECIPES RECIPES RECIPE FOR CHICKEN
From tfrecipes.com
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MUSHROOM AND CHICKEN CREPE FILLING | SAVORY
From savoryonline.com
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From bbcgoodfood.com
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From superhealthykids.com
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