Chicken And Mushroom Crêpes Recipes

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CHICKEN AND MUSHROOM CREPES



Chicken and Mushroom Crepes image

I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!

Provided by Susan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 5

Number Of Ingredients 20

5 tablespoons butter, divided
2 tablespoons canola oil
3 boneless, skinless chicken breasts, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
⅓ cup finely chopped onion
¼ cup all-purpose flour
2 cups milk
2 cubes chicken bouillon
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup sour cream
3 tablespoons dry sherry
2 teaspoons dried parsley, divided
1 cup milk
¾ cup all-purpose flour
1 egg
1 tablespoon butter, melted
1 ½ teaspoons white sugar
¼ teaspoon vanilla extract
¼ teaspoon baking powder

Steps:

  • Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
  • Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
  • Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  • Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
  • Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
  • Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g

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.)

SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

Steps:

  • For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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 sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

CHICKEN FRENCH CRêPES



Chicken French Crêpes image

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

1 cup flour
1 pinch salt
2 eggs
2 cups milk
1 tablespoon oil
1 tablespoon butter
1 small onion, finely diced
1 cup mushroom, sliced
2 tablespoons flour
2 1/2 cups milk
2 cups chopped cooked chicken
1/2 cup grated swiss cheese
1/2 cup cream
2 tablespoons chopped parsley
salt and black pepper

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

CREAMY CHICKEN AND MUSHROOM CREPES



Creamy Chicken and Mushroom Crepes image

Make your life easier by buying a rotisserie chicken from the deli counter and use the breast meat for this recipe. You'll save time without compromising the calorie count. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 30m

Yield 6 crepes, 6 serving(s)

Number Of Ingredients 13

1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup dry white wine
3/4 cup reduced-sodium fat-free chicken broth
2 teaspoons chopped fresh thyme
1/4 cup creme fraiche
2 cups shredded roasted boneless skinless chicken breasts
6 (9 inch) packaged french crepes (such as Melissa's)
thyme, springs (optional)

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add Creme Frache, stirring until well blended. Add chicken, tossing to coat.
  • Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

CHICKEN AND MUSHROOM CRêPES



Chicken and Mushroom Crêpes image

Think crepes are just for breakfast? Think again! These savory Chicken and Mushroom Crepes are perfect for any meal. Shredded Mozzarella, chopped onions, boneless chicken and chive & onion cream cheese spread make these some tasty mushroom crepes.

Provided by My Food and Family

Categories     French Food

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil, divided
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 lb. sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
8 ready-to-use crêpes (8 inch)
1/2 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat half the oil in large deep skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
  • Heat remaining oil in skillet. Add mushrooms and onions; cook and stir 8 min. or until onions are tender and mushrooms release most their liquid.
  • Stir in chicken broth; bring to boil. Add cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly with whisk.
  • Return chicken to skillet; cook 1 min. or until heated through, stirring frequently.
  • Spoon about 1/3 cup mushroom mixture onto half of each crêpe; top with 1 Tbsp. mozzarella, then fold in half.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 670 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 21 g, Protein 29 g

MUSHROOM AND CHICKEN CREPE PACKETS



Mushroom and Chicken Crepe Packets image

This crepe recipe is a good use for your leftover rotisserie chicken.

Provided by Deb C

Categories     Breakfast and Brunch     Crepes

Time 1h35m

Yield 5

Number Of Ingredients 17

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon salt
1 teaspoon butter, or as needed
3 cups sliced fresh mushrooms
4 tablespoons chopped onion
2 cloves garlic, minced
½ cup ricotta cheese
2 tablespoons cream cheese
2 cups chopped rotisserie chicken meat
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
  • Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
  • Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
  • Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
  • Bake in the preheated oven until golden and bubbling, about 15 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 21.5 g, Cholesterol 198.9 mg, Fat 15.8 g, Fiber 1.3 g, Protein 32.7 g, SaturatedFat 7.4 g, Sodium 1020 mg, Sugar 4.3 g

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

HUBBY'S FAVORITE CREPES



Hubby's Favorite Crepes image

"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

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 cups 2% milk
2 teaspoons chicken bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons sherry or chicken broth
2 cups finely chopped cooked chicken
2 tablespoons minced fresh parsley, divided
15 prepared crepes (9 inches)
Additional sour cream, optional

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.

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CHICKEN AND MUSHROOM CREPES - MY ISLAND BISTRO KITCHEN
2017-02-26 Preheat oven to 350°F. In medium-sized skillet, melt butter over medium heat. Add the onion and celery and sauté for 3-5 minutes, until onion becomes translucent, stirring frequently to prevent vegetables from burning. Add the mushrooms and sauté for …
From myislandbistrokitchen.com


CHICKEN AND MUSHROOM CREPES RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Chicken And Mushroom Crepes Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Sheet Pan Recipes Healthy Dinner Recipes With Pesto Healthy Fruit Pops Recipes ...
From recipeshappy.com


BAKED HERBED CREPES WITH CHICKEN AND MUSHROOMS | …
2007-11-26 In saucepan, melt remaining butter over medium heat; whisk in flour and cook, whisking constantly, until pale golden, about 2 minutes. Whisk in chicken stock, milk, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 8 minutes. Whisk in Fontina cheese until smooth.
From canadianliving.com


CHICKEN AND MUSHROOM CREPES - BIGOVEN
1. Gently boil chicken in 4 quarts of water And 1 tablespoon of salt until cooked. When chicken is cool, cut into bite size pieces. Reserve 1 1/4 cups of the used water for broth. 2. Sauté mushrooms in butter until soft. Add flour, broth, cream, sherry, and white cheddar cheese, stirring well after each. Blend until smooth.
From bigoven.com


CHICKEN, SPINACH, AND MUSHROOM CREPES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 …
From myrecipes.com


SAVORY CREPES WITH CHICKEN AND MUSHROOM FILLING - …
2021-01-06 Cook the onion and garlic. Add the olive oil to a skillet over medium heat, then add the chopped onion and minced garlic. Stir until the onion becomes translucent. Add the mushrooms, chicken, and seasoning. Next, add the finely chopped mushrooms and cook, adding more oil as needed.
From simplyhomecooked.com


CHICKEN & MUSHROOM CREPES RECIPE - CAMPBELLS AUSTRALIA
Cover to keep warm. Repeat with remaining butter and batter. Preheat oven to 180C. STEP 4 Heat oil in a frying pan. Add onion and garlic and cook for 5 minutes or until soft. Add chicken and cook for 5 minutes or until cooked through. STEP 5 Add mushrooms and Campbells Cream of Mushroom Condensed Soup, stir well then simmer for 10 minutes.
From campbellsanz.com


CHICKEN CRêPES | CHICKEN.CA
Stack crêpes on a plate and keep warm. Melt the butter in a saucepan over medium-high heat. Add the flour and continue cooking for about 1 minute, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring until the sauce thickens (about 2 minutes). Add salt and paper to taste. Set aside.
From chicken.ca


CHICKEN AND MUSHROOM CREPES - OLGA'S FLAVOR FACTORY
2018-08-31 Make the Chicken and Mushroom Filling: Heat the butter or oil in a skillet on medium high heat. Add the onions, seasoning with salt and pepper to taste. Cook until the onions have softened, about 5 minutes. Add the mushrooms, season with salt and pepper and cook for another 5-7 minutes, until the mushrooms are tender and golden.
From olgasflavorfactory.com


FRENCH CREPE RECIPES WITH CHICKEN AND MUSHROOMS | CHICKEN ...
Instructions. Melt the butter in a saucepan. Blend in the flour. Add the bouillon and salt. Stir and cook the mixture over moderate heat for about 2 minutes or until thickened. Stir in the mushrooms and cook for another minute. Remove from the …
From cookingnook.com


CHICKEN AND MUSHROOM CREPES | RECIPES.COM.AU
combine eggs, NESTLÉ CARNATION Light & Creamy Evaporated Milk, flour and water; mix well to form a smooth batter. heat frying pan over medium heat; spray with oil. pour 1/4 cup (60ml) batter into pan, swirl to coat base of pan; when golden, turn, cook other side. remove from pan and cook remaining crepes. preheat oven to 200°c/180°c fan forced.
From recipes.com.au


CHICKEN AND MUSHROOM CREPE BAKE RECIPE | MYFOODBOOK
Pour the mixture into a bowl and transfer to the fridge for 5-10 minutes. Lay individual crepes out on a large chopping board or flat surface. Fill each crepe with 2-3 tablespoons of chicken and mushroom mixture. Roll crepes and place them seam side down in a large baking proof dish. Drizzle extra béchamel sauce over rolled crepes, sprinkle ...
From myfoodbook.com.au


CHICKEN AND MUSHROOM CREPE RECIPE - ENTERTAINING WITH BETH
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.
From entertainingwithbeth.com


CHICKEN AND MUSHROOM CREPES | FOOD TO LOVE
2012-08-29 Cook for 1-2 minutes. Turn and cook other side for 1 minute. Remove from pan. Cover to keep warm. Repeat with remaining batter, …
From foodtolove.co.nz


BETH'S CHICKEN AND MUSHROOM CREPES RECIPE – RECIPES FROM PINS
2019-05-26 To assemble the crepes: Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (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.
From recipesfrompins.com


CHICKEN MUSHROOM SPINACH CRêPES WITH MUSHROOM SAUCE RECIPE ...
Measure out 3/4 cup of the mushroom sauce and set aside in a small bowl. Add the spinach to the sauce remaining in the pan and cook, stirring often, until the spinach is wilted, approximately 2 minutes. Fold in the chicken and cook until heated through, about 1 minute. If filling the crêpes, spoon 1/4 cup of the chicken mixture onto each ...
From magnolia.com


CHICKEN AND MUSHROOM CREPES RECIPE - COOK.ME RECIPES
2020-05-30 Heat a large, non-stick, 12-inch skillet to medium-high heat and grease with some oil. Once hot, pour about a ladle portion size of batter into the pan and swirl to cover the base of the pan. Cook for a few minutes until set and the edges golden brown. Use a spatula to flip the crepe and cook for another 30 seconds more.
From cook.me


MOM'S CREAMY CHICKEN MUSHROOM CREPES
2018-12-04 Melt 2 tablespoon butter in a medium sauté pan over medium heat. Add garlic and cook for 1 minute. Add chicken, ½ 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.
From urbanfoodiekitchen.com


CHICKEN AND MUSHROOM CREPES - CREPES
Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes.
From worldrecipes.org


CHICKEN CREPES WITH LEEK AND MUSHROOMS - CAROLINE'S COOKING
2019-11-29 Remove any long stems from the mushrooms, cup them in half and slice. Cut leek in half lengthwise then cut in medium-thin slices. Melt the butter over a medium heat in a small-medium pan. Add the leeks and cook for approx 5min to allow them to soften, stirring regularly. Next, add the mushrooms and thyme and allow mushrooms to cook, another 5 ...
From carolinescooking.com


CHICKEN, MUSHROOM, AND SPINACH CRêPE CASSEROLE | CHALLENGE ...
Filling. 1. To make filling, season chicken with salt and pepper. Melt 2 Tablespoons of butter over high heat in a large skillet. Add chicken and onions, cooking until chicken starts to brown, about 3-4 minutes. Reduce to medium heat and stir in mushrooms. Continue cooking until chicken is cooked through, about 5-6 minutes.
From challengedairy.com


CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE – JULIE'S ...
2019-06-22 In a large skillet melt butter and saute mushrooms and green onions until soft. Add the chicken, ,herbs and white wine. Cook until reduced by at least half. Add about 1/2 cup of sauce to bind. In a skillet melt butter and then add the flour. Stir until smooth and then add broth and milk mixing until smooth and thick.
From juliescookingadventures.com


CHICKEN AND MUSHROOM CRêPES RECIPE - KRAFT CANADA
2019-08-28 1 Tbsp. oil, divided; 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips; 1/2 lb. (225 g) button mushrooms, sliced; 1/2 cup chopped onions
From mastercook.com


CREPES WITH CREAMY CHICKEN AND MUSHROOM FILLING - JULIA'S ...
2014-05-11 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.
From juliasalbum.com


STUFFED CHICKEN BREAST MUSHROOM RECIPES - THERESCIPES.INFO
Mushroom-Stuffed Chicken Breast Recipe | Allrecipes new www.allrecipes.com. https://www.allrecipes.com › recipe › 286249 › mushroom-stuffed-chicken-breast
From therecipes.info


CREAMY CHICKEN MUSHROOM CREPES – FOOD FUSION
Prepare Crepes: In a bowl,add eggs & whisk well. Add milk,water,salt & whisk well. Gradually add all-purpose flour & whisk well until smooth. Add cooking oil & whisk well. Grease 9” inch frying pan with cooking oil,add 1/3 cup of prepared batter,spread evenly & cook on low flame from both sides until light golden.
From foodfusion.com


CHICKEN SPINACH CREPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN AND MUSHROOM CREPES | RECIPES, CHICKEN CREPES ...
Jan 1, 2013 - Chicken and Mushroom Crepes recipe: My absolute favorite food, I can't get enough of it. An "at home cafe" recipe. Jan 1, 2013 - Chicken and Mushroom Crepes recipe: My absolute favorite food, I can't get enough of it. An "at home cafe" recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


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