Chicken Cheese Crepes Recipes

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.

SAVORY CHEESY CHICKEN CREPES

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.

CHICKEN FRENCH CRêPES

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.

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.

CHICKEN (OR TURKEY) CHEESE CREPES

Steps:

• Crepes:
• Mix all crepe ingredients in a bowl and beat with a rotary beater.
• until blended.
• Heat a lightly greased 6-inch skillet.
• Remove from heat.
• Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread.
• batter.
• Return to heat; brown on one side only.
• Remove crepe to paper towel.
• Repeat to make 16- 18 crepes; greasing skillet occasionally.
• Cheese sauce:
• In a medium saucepan melt butter.
• Stir in flour and salt.
• Add milk, water and chicken bouillon granules all at once.
• Cook and stir over medium heat till thickened and bubbly.
• Cook and stir 1-2 minutes more.
• Stir in cheese, wine, parsley and Tabasco.
• Remove 1 cup of the cheese sauce and set aside.
• Stir drained mushrooms into remaining sauce.
• Filling:
• Cook peas according to package directions; drain.
• Combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce.
• Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch
• rim around edge.
• Roll up crepe.
• Place, seam side down, in a 12x7x2 inch baking dish.
• Repeat with remaining crepes.
• Pour the remaining cheese sauce over crepes.
• Sprinkle with paprika, if desired.
• Cover; bake in a 375F oven for 18-20 minutes or till heated through.
• Let stand 10 minutes before serving.

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.

CHICKEN BROCCOLI CREPES

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.

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.