CHICKEN BROCCOLI CREPES
When I organized food and nutrition training for our county 4-H'ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 crepes.
Number Of Ingredients 14
Steps:
- In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup 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., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 1104 calories, Fat 73g fat (47g saturated fat), Cholesterol 409mg cholesterol, Sodium 1538mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 60g protein.
CHICKEN AND BROCCOLI CREPES RECIPE - (4.3/5)
Provided by Addie
Number Of Ingredients 16
Steps:
- FOR CREPES: Combine flour, milk, eggs, oil and salt. Beat with rotary beater. Heat lightly greased skillet. Remove from heat. Spoon 3 tablespoons of batter and tilt skillet until batter spreads evenly. Return to heat and brown one side only. FOR FILLING: Cook broccoli according to directions. Drain. Combine broccoli, chicken, and 1/2 cup sauce. FOR SAUCE: Melt butter in flour and salt. Add milk all at once. Cook, stirring constantly until thickened and bubbly. Stir in cheese until it melts. Remove 1/2 cup sauce and set aside TO ASSEMBLE: Spread 1/4 cup filling on non-browned side of crepe, leaving 1/4 inch side down in baking dish. Repeat until all crepes are rolled. Drizzle sauce over crepes. Bake at 350 degrees for 30 to 45 minutes or until bubbly.
CHICKEN CORDON BLEU CREPES
We rolled cubed chicken, ham and Swiss cheese up in crepes and topped with hollandaise sauce for a savory dish that can be ready in just 45 minutes.
Provided by Stephanie Wise
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, beat eggs and milk with whisk until well combined. Add flour, 1/2 cup at a time, and sugar, stirring with whisk until no lumps remain and batter is slightly thinner than pancake batter. (If batter is too thick, add more milk; if too thin, add more flour.)
- Heat 6- to 8-inch skillet over medium heat. Add 1/2 teaspoon oil and rotate to coat bottom of skillet. 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 and edges start to curl up, about 2 minutes. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, adding oil to skillet as needed. Stack crepes, placing waxed paper between; keep covered.
- In medium bowl, toss chicken, ham and cheese. Divide filling among crepes; roll up. Place seam side down in baking dish. Bake uncovered 15 minutes or until warm.
- Meanwhile, in 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add salt and 1/4 cup of the butter. Heat over very low heat, stirring constantly with whisk, until butter is melted. Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and the sauce thickens without curdling.) If sauce curdles (begins to separate), add about 1 tablespoon boiling water and beat vigorously with whisk until smooth.
- To serve, place crepes on individual plates. Top with hollandaise sauce. Garnish with parsley. Serve immediately.
Nutrition Facts : Calories 720, Carbohydrate 29 g, Cholesterol 425 mg, Fat 5 1/2, Fiber 1 g, Protein 42 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 1 g
CHICKEN AND MUSHROOM CREPES
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
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
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 BROCCOLI CREPES
This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.
Provided by Chabear01
Categories Chicken
Time 2h
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.
- Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup 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.
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.
- Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 23.1, Cholesterol 181.4, Sodium 737, Carbohydrate 22.7, Fiber 2.4, Sugar 3.6, Protein 30.7
BROCCOLI-CHICKEN CREPES
Number Of Ingredients 10
Steps:
- 1. Cook broccoli and set aside. 2. Melt butter. Blend in flour, salt, and nutmeg. 3. Add milk, cook and stir until thick and bubbly, 2 minutes. 4. Add Swiss cheese and cook until melted. Set aside. 5. Combine chicken, broccoli, and 1 cup cheese sauce. 6. Spoon 1/4 cup filling along center of unbrowned side of crepes. 7. Roll and place seam in pan. 8. Pour remaining cheese sauce over and sprinkle with paprika. 9. Cover and bake at 375 degrees for 18-20 minutes.
Nutrition Facts : Nutritional Facts Serves
BROCCOLI-CHICKEN CREPES
Number Of Ingredients 10
Steps:
- 1. Cook broccoli and set aside. 2. Melt butter. Blend in flour, salt, and nutmeg. 3. Add milk, cook and stir until thick and bubbly, 2 minutes. 4. Add Swiss cheese and cook until melted. Set aside. 5. Combine chicken, broccoli, and 1 cup cheese sauce. 6. Spoon 1/4 cup filling along center of unbrowned side of crepes. 7. Roll and place seam in pan. 8. Pour remaining cheese sauce over and sprinkle with paprika. 9. Cover and bake at 375 degrees for 18-20 minutes.
Nutrition Facts : Nutritional Facts Serves
CHICKEN DIVAN CRêPES WITH GRUYèRE
Aunt Joan. Crystal's aunt oozed charm and elegance. She always wore just the right dress or scarf. She was rarely without beautiful makeup and glam sunglasses. Her table was always set perfectly, and it was filled with foods that, for her young nieces, seemed exotic but tasty and comforting at the same time. The young ladies in Crystal's family all grew up aspiring to be as lovely and sophisticated as Aunt Joan. We have modified Aunt Joan's recipe for chicken divan by using it as a filling for crêpes. This recipe honors the beautiful and loving woman who graced so many lives and created so many special meals. Enjoy!
Yield makes 10 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F.
- If working with fresh broccoli, steam the florets for 3 to 5 minutes. Drain well and put broccoli into a large mixing bowl. Add the chicken to the bowl, stir well, and set aside.
- In a large bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt, and pepper. Add half the soup mixture to the broccoli and chicken and stir well.
- Lay the crêpes on a cutting board. Divide the chicken filling among the 10 crêpes, then roll them up. Lightly coat two 9 x 13-inch casserole dishes with cooking spray. Divide the crêpes between the two casserole dishes, placing the crêpes seem side down. Spread the remaining soup mixture over the crêpes. Combine the Parmesan, bread crumbs, and butter in a small bowl, and sprinkle over the tops of the crêpes. Bake until bubbly, 25 to 30 minutes.
- In a large bowl, whisk together the flour and the eggs. Add the milk and whisk together. Add the salt, curry powder, and butter; whisk until smooth.
- Lightly grease a medium skillet with cooking spray and set over medium-high heat. Pour 1/4 cup of the batter into the pan. Working quickly, tilt the pan in all directions to coat the entire bottom surface of the pan with the batter. Let the crêpe cook until lightly browned, about 2 minutes. Flip the crêpe and cook the second side until lightly browned, about 1 more minute. Repeat with the remaining batter.
CHICKEN, BROCCOLI, AND ALMOND CREPES
This is an easy one to make using leftover chicken and frozen broccoli. Crepes make an elegant dinner but they are easy once you get the crepes made. I use Bergy's Recipe #19104 for the crepes or you may use your favorite. This is one that I have used for years even before Zaar came into being. Thanks Bergy for posting it. The time listed does not include making the crepes.
Provided by Mimi in Maine
Categories One Dish Meal
Time 40m
Yield 14-16 crepes
Number Of Ingredients 10
Steps:
- Cook broccoli according to directions on package; drain thoroughly.
- Combine above with soup, Worcestershire sauce, 1/3 cup cheese, almonds, and chicken; mix well.
- Fill crepes; roll up; place in shallow sprayed baking dish.
- For the topping, combine the mayonnaise and milk and spread over crepes.
- Sprinkle with the 1/4 cup Parmesan cheese.
- Heat in a 350 degree oven till bubbly--about 20 minutes.
Nutrition Facts : Calories 74.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 7, Sodium 253.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.9, Protein 3.1
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CHICKEN CREPES WITH BROCCOLI RECIPE - CREATIONS BY KARA
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4.2/5 (26)Total Time 1 hr 50 minsCategory Main DishCalories 430 per serving
- 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.
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