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 CREPES WITH ASPARAGUS AND MUSHROOMS
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.
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 IN SHERRIED MORNAY SAUCE
Another wonderful recipe from my friend, Gaye. This take a little prep work, but the end result is restaurant quality that will impress your dinner guests. These are WONDERFUL! I especially like the fact that they can be made ahead of time.I make Crepes Aux Fines Herbes,#225395, to fill with the chicken mixture.
Provided by Leslie in Texas
Categories Poultry
Time 2h
Yield 16 crepes, 8 serving(s)
Number Of Ingredients 27
Steps:
- Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
- Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
- While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
- Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
- Place a heaping spoonful of the mixture in the center of each crepe and roll.
- Place in a shallow oven-proof dish, seam side down.
- Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
- Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
- This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
- A serving is two crepes per person.
- Sherried Mornay Sauce:.
- Make a white roux with the butter and flour.
- Add milk and whisk over medium heat.
- Boil 1 minute, whisking constantly.
- Remove from heat and add salt, pepper, cream, and sherry.
- Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
- Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
- Serve with any extra sauce.
Nutrition Facts : Calories 506.8, Fat 37.2, SaturatedFat 16.5, Cholesterol 136.8, Sodium 1213.9, Carbohydrate 16.1, Fiber 3.1, Sugar 3.9, Protein 26.4
HUBBY'S FAVORITE CREPES
"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
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.
CHICKEN FRITTERS GRAND'MERE WITH MORNAY SAUCE
Make and share this Chicken Fritters Grand'mere With Mornay Sauce recipe from Food.com.
Provided by sweetcakes
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sift the flour together with the salt, herbs and baking powder.
- Beat the egg yolks until creamy then beat in the milk and sherry.
- Slowly beat the flour into the liquid.
- Beat the egg whites until they are stiff and fold into the batter.
- Fold in the chicken and peas.
- Heat the oil to 375*F. Drop small batches of spoonful size batter into the oil and cook until golden brown.
- Great dipped in Mornay Sauce.
- Mornay Sauce:.
- Heat the butter in a sauce pan.
- Add the flour and cook 2 minutes over low heat.
- Stir in the chicken broth and cream.
- Reduce heat and simmer until thickened.
- Stir in the cheese and simmer for 2 more minutes.
- Makes 3 cups.
Nutrition Facts : Calories 1936.5, Fat 188.5, SaturatedFat 24.6, Cholesterol 170.5, Sodium 1533.6, Carbohydrate 41.1, Fiber 3.3, Sugar 3.4, Protein 18.5
More about "chicken crepes in sherried mornay sauce recipes"
10 BEST CHICKEN MORNAY RECIPES | YUMMLY
From yummly.com
CHICKEN AND MUSHROOM CREPE RECIPE - ENTERTAINING …
From entertainingwithbeth.com
MORNAY SAUCE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
10 BEST CHICKEN CREPES WITH SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN CREPES MORNAY - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 8Cuisine Not SetCategory Main Dish
CHICKEN MUSHROOM CREPES WITH MORNAY SAUCE RECIPE FOUND ON …
From annsentitledlife.com
SHERRIED MUSHROOM AND CHICKEN FILLED CREPES - RECIPE | COOKS.COM
From cooks.com
CHICKEN MUSHROOM CREPES WITH MORNAY SAUCE RECIPE FOUND
From recipesmanuals.com
EASY CREPE RECIPE WITH CHICKEN AND CHEESE - LAVENDER & MACARONS
From lavenderandmacarons.com
SHERRY MORNAY SAUCE - RECIPES | COOKS.COM
From cooks.com
CHICKEN WITH MORNAY SAUCE AND PARMESAN CHEESE RECIPE
From thespruceeats.com
CHICKEN MORNAY CASSEROLE | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
CHICKEN MUSHROOM CREPES WITH MORNAY SAUCE - ANN'S ENTITLED LIFE
From annsentitledlife.com
RECIPE(TRIED): CHICKEN CREPES MORNAY (SEVENTEEN MAGAZINE, …
From recipelink.com
RECIPE: CHICKEN CREPES WITH MORNAY SAUCE (1980'S) - RECIPELINK.COM
From recipelink.com
EASY CHICKEN AND MUSHROOM CREPES | GRITSANDPINECONES.COM
From gritsandpinecones.com
CHICKEN MUSHROOM CREPES WITH MORNAY SAUCE RECIPE | YUMMLY
From pinterest.com.au
CHICKEN MUSHROOM CREPES WITH MORNAY SAUCE RECIPE | YUMMLY
From pinterest.com
CLASSIC FRENCH MORNAY SAUCE - BIGOVEN
From bigoven.com
SAVORY CHICKEN & MUSHROOM CREPES - MOM'S DINNER
From momsdinner.net
CHICKEN MORNAY RECIPE AT DESIRECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN CREPES RECIPE | SIDECHEF
From sidechef.com
CHICKEN CREPES IN SHERRIED MORNAY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN CREPES | RECIPE | DINNER CREPES, RECIPES, CHICKEN CREPES
From pinterest.ca
CHICKEN CREPES MORNAY - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHICKEN MORNAY | J. LOHR
From jlohr.com
CHICKEN CREPES IN SHERRIED MORNAY SAUCE RECIPE - FOOD.COM
From pinterest.com.au
CHICKEN MUSHROOM CREPES WITH MORNAY SAUCE RECIPE | YUMMLY
From pinterest.co.uk
SAVORY CHEESY CHICKEN CREPES - THE STAY AT HOME CHEF
From thestayathomechef.com
CHICKEN & CORN MORNAY - NANA IN YOUR POCKET
From nanainyourpocket.com
CHICKEN CREPES WITH MORNAY SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROCKEFELLER RESTAURANT MENU - TIENDA.UACHATEC.COM.MX
From tienda.uachatec.com.mx
CHICKEN CREPES MORNAY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love