Basic Crepes Recipe Recipe For Chicken

CHICKEN CREPES

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 CREPES

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.

BASIC CREPE RECIPE

Steps:

• In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

BASIC CREPES

Steps:

• Make the crepes: Whisk the eggs together in a medium-size mixing bowl. Slowly add the melted butter and whisk until combined. Sift in the flour and salt and stir until combined. Slowly add in the milk. The batter should be runny. Strain the batter and let it rest, refrigerated, for at least 1 hour.
• When you are ready to cook, put a little melted butter into a nonstick pan and put it over medium heat. Ladle the crepe batter into the pan tilting the pan while adding the batter to completely and evenly coat the bottom of the pan. This will take a little practice; usually the first crepe gets scrapped. Once the edge of the crepe begins to pull away from the pan, after about 1 to 2 minutes, use a spatula to get under the crepe and use your fingers to turn it over. The crepe should be golden brown. Cook for 1 minute on the other side, remove it from the pan, and put it onto a plate. Repeat making and stacking crepes, adding more butter to the pan as needed, until all the batter has been used.
• Make the bechamel: In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 3 to 4 minutes to cook out the raw flour flavor, but do not let it brown. Pour in the milk, whisking constantly to avoid lumps. Season with salt, lower the heat to medium, and cook until the sauce thickens, about 5 minutes. Remove the pan from the heat and stir in the cheese. Keep warm.
• For the filling: Bring a large pot of salted water to a boil over medium heat. Add the asparagus and blanch for about 1 minute, just enough time to set the color but not to overcook it. Immediately plunge the asparagus into a bowl of salted ice water to stop the cooking. When the asparagus is cool, drain and cut it into 1-inch pieces, keeping the tips aside.
• Heat a medium skillet over medium-high heat. Add the butter and shallots and cook until the shallots are soft, about 5 minutes. Pour in the wine and let it reduce by half. Add the chicken, tomatoes and chopped basil and cook until they are warmed through, about 3 minutes. Add the asparagus and 1 cup of the reserved bechamel. Taste and adjust the seasoning.
• Lay a crepe on your work surface. Spoon a couple of tablespoons of the chicken mixture down the center of the crepe. Roll up the crepe like a cigar. Repeat with remaining crepes and filling. (Alternately, spoon the filling mixture over 1 half of the crepe, fold the crepe in half, then in half again to form a triangle).
• To serve, put 2 crepes onto each serving plate. Spoon some of the bechamel sauce over the crepes and garnish with the reserved asparagus tips and some basil leaves. Serve immediately.

EASY CHICKEN-STUFFED CREPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

CREPES

Steps:

• In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
• Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
• Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

CHICKEN STREET CREPES

Steps:

• Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
• Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
• Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
• Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
• Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.

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.

HUBBY'S FAVORITE CREPES

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.

AMAZING & EASY BASIC CREPES

Steps:

• In medium bowl, beat eggs slightly.
• Add remaining ingredients and beat until smooth.
• (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
• Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
• A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
• Grease pan lightly.
• Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
• When crepe is light brown and set, turn to brown other side.
• Remove from pan.
• Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
• Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
• FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
• To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.

CLASSIC CREPES

Steps:

• Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
• Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
• Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.