CHICKEN STREET CREPES
Just like there are street tacos, the French have street crepes. The combinations are endless. The use of rotisserie chicken makes this crepe recipe fast to prepare.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 50m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 13 g, Cholesterol 124.9 mg, Fat 13.6 g, Fiber 0.5 g, Protein 16.1 g, SaturatedFat 7.1 g, Sodium 220.6 mg, Sugar 2.2 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 CREPES
Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.
Provided by Ultimate Food Junkie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
ROUND TWO RECIPE: CHICKEN CREPES
Steps:
- Whisk together the baking mix, milk, eggs, and half of the butter until smooth. Let rest for 10 minutes.
- Heat a 7-inch non-stick skillet over medium heat. Brush it with a little of the remaining butter. Pour 2 tablespoons of the batter into the pan, swirling it so the batter evenly covers the bottom of the pan. The first one may not work out so just eat it. Repeat with the remaining butter and batter, stacking the finished crepes onto a plate.
- Preheat the broiler. Put a crepe on your work surface and run about 2 tablespoons of the chicken and gravy down the middle. Roll the crepe up and place it, seam side down, into a baking dish. When you have eight assembled, sprinkle the cheese evenly over the top. Broil until the cheese is melted and bubbling, about 1 to 2 minutes.
- Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
- Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)
- Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.
VEGETARIAN SALISBURY STEAK
Vegetarian version of Salisbury steak, an American dinner favorite.
Provided by RyanC Miami
Categories Vegetarian Main Dishes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
- Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
- Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
- Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
- Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
- Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 28 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 1092.2 mg, Sugar 7.8 g
CREPE CHICKEN WRAP
Make and share this Crepe Chicken Wrap recipe from Food.com.
Provided by gmgmom9
Categories Chicken Breast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Debone chicken.
- Cut chicken into long strips.
- cut the red and green peppers into thin ling strips.
- Add 2 cups of rice, to 4 cups of boiling chicken broth.
- Cook on midium low for 20 minutes.
- Cook the chicken strips for 5 minutes, in a deep frying pan.
- with the olive oil, chili powder, and garlic plus.
- Add the red and green peppers, also the ushrooms.
- Cook for 8 - 10 minutes more.
- Crepe.
- With a wire whisk combine flour, salt and eggs.
- then add the milk and butter gradually.
- Whisk until smooth.
- Makes about 10- 12 crepes.
Nutrition Facts : Calories 765.7, Fat 31.9, SaturatedFat 9.8, Cholesterol 177.9, Sodium 857.9, Carbohydrate 71.7, Fiber 2.6, Sugar 2.7, Protein 45
DEVILED CHICKEN II
Chicken pieces browned and coated in cracker crumbs, then braised in a devilish mixture of vinegar, ketchup, and spices.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
- To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).
Nutrition Facts : Calories 414.8 calories, Carbohydrate 19.7 g, Cholesterol 143.8 mg, Fat 11.1 g, Fiber 0.9 g, Protein 55.5 g, SaturatedFat 2.5 g, Sodium 439.1 mg, Sugar 1.3 g
CHEESY SALISBURY STEAK FOR A CROWD
This a very flavorful and exciting dish! The onions and bell peppers are sauteed before they are added to the beef, and Cheddar cheese is added to make it special! Beef gravy goes great over top of these cheesy Salisbury steaks!
Provided by Nikki Johnson
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 1h10m
Yield 25
Number Of Ingredients 13
Steps:
- Mix ground beef and eggs together in a very large bowl.
- Heat oil in a large skillet over medium heat; stir in bell peppers and onion. Cook and stir until vegetables are tender, 5 to 7 minutes.
- Add cooked vegetables, Cheddar cheese, panko, Worcestershire sauce, steak sauce, ketchup, salt, pepper, and garlic powder to the beef mixture; mix until well combined.
- Pinch off a piece of the meat mixture and form it into a quarter-sized patty. Fry it in the same skillet until done, 2 to 3 minutes per side. Taste and adjust seasonings to remaining mixture, if needed.
- Preheat the oven to 350 degrees F (175 degrees C).
- Form meat mixture into 25 equal-sized patties. Brown several patties at a time in the skillet, being careful not to burn them, 3 to 5 minutes per batch. Transfer patties to baking sheets.
- Bake in the preheated oven until cooked through, 10 to 20 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (63 degrees C).
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.4 g, Cholesterol 89.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 21.8 g, SaturatedFat 8.1 g, Sodium 832.7 mg, Sugar 2.2 g
CHICKEN CREPES
From the "Cooking Favorites" cookbook of recipes from employees and friends of Gettysburg Military Park and Eisenhower National Historic Site.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Combine crepes ingredients; beat till smooth.
- Refrigerate, covered, 3 hours or overnight.
- For filling, heat butter in skillet.
- Add mushrooms and onion; saute 10 minutes.
- Add remaining ingredients.
- Cook over high heat, stirring until liquid is gone.
- For sauce, in saucepan blend flour with sherry.
- Add broth, cream, salt, and pepper.
- Over medium heat, bring to boil, stirring.
- Reduce heat; simmer, stirring 2 minutes.
- Add 1/2 sauce to filling.
- Stir till blended.
- Set aside.
- Heat 7" skillet; brush with oil.
- Pour 2 tablespoons crepe batter, rotating to cover bottom.
- Cook over medium heat till golden; turn.
- Make 15 crepes.
- Place 1/4 cup filling on each crepe; roll up.
- Arrange, seam side down, in single layer.
- Pour rest of sauce over.
- Sprinkle with 1/2 cup grated Swiss cheese.
- Bake at 425 degrees for 15 minutes.
Nutrition Facts : Calories 594, Fat 39.1, SaturatedFat 22.4, Cholesterol 208.1, Sodium 930.3, Carbohydrate 24.7, Fiber 1.3, Sugar 2.6, Protein 28.2
EASY SALISBURY STEAK
My mom would make this for us growing up. It was one of those easy dinners that we all loved to eat at the family table. Now we are still passing it down. My 17-month-old daughter LOVES this recipe. You can add other vegetables if you want (i.e. green onions, fennel, mushrooms, etc.). It can also be made with ground pork.
Provided by Kendrick
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground beef, oats, egg, Worcestershire sauce, ketchup, water, dried minced onion, salt, and pepper in a bowl until evenly combined; shape into 6 oval-shaped patties.
- Heat a large skillet over medium heat. Cook patties in hot skillet until browned completely, 2 minutes per side. Transfer browned patties to a baking dish.
- Top patties with onion rings. Stir mushroom soup and milk together in a bowl; pour over patties. Cover baking dish with aluminum foil.
- Bake in preheated oven until firm, hot, and grey in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 260.2 calories, Carbohydrate 15.4 g, Cholesterol 80.9 mg, Fat 14.2 g, Fiber 1.2 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 710.3 mg, Sugar 6.1 g
More about "chicken crepes recipe recipe for salisbury recipe for deviled"
CHICKEN CRêPES | CHICKEN.CA
From chicken.ca
Servings 4Calories 660 per serving
EASY HOMEMADE CHICKEN CREPES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (3)Total Time 21 minsCategory Brunch, Entree, Lunch, SandwichCalories 609 per serving
CHICKEN CREPES | RECIPE | DINNER CREPES, CHICKEN CREPES, RECIPES
From pinterest.com
STUFFED CHICKEN LIFAFA CREPES RECIPE|CHICKEN CREPES |CHEESE …
From youtube.com
CHICKEN AND CHEESE CREPE RECIPE - FREEPLANT.NET
From freeplant.net
10 BEST CHICKEN CREPES FILLING RECIPES | YUMMLY
From yummly.com
GROUND CHICKEN SALISBURY STEAK - FEAST FOR A FRACTION
From feastforafraction.com
CHICKEN CREPES RECIPE | RECIPE | CHICKEN CREPES, RECIPES, FOOD
From pinterest.ca
CHICKEN CREPES RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALISBURY STEAK RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN CREPES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN CREPES MORNAY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST CHICKEN CREPES FILLING RECIPES - YUMMLY
From yummly.com
SALISBURY (CHICKEN) STEAK RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN CREPES RECIPE | RECIPE | CHICKEN CREPES, SAVORY CREPES, …
From pinterest.ca
SALISBURY STEAK – MADE WITH BEEF, BISON, CHICKEN OR TURKEY!
From boulderlocavore.com
CHICKEN CREPES RECIPE | RECIPE | CHICKEN CREPES, SAVORY CREPES, …
From pinterest.com
CLASSIC SALISBURY STEAK RECIPE (STEPS + VIDEO!) | HOW TO …
From howtocook.recipes
CHICKEN CREPES | RECIPE | DINNER CREPES, CREPE RECIPE SAVORY, RECIPES
From pinterest.ca
CHICKEN CREPES - AMISH 365
From amish365.com
CHICKEN FLORENTINE CREPES - DIVALICIOUS RECIPES | RECIPE | CHICKEN ...
From pinterest.ca
CHICKEN CREPES RECIPE | RECIPELAND
From recipeland.com
RECIPE: CHICKEN SALISBURY - THE SEATTLE TIMES
From seattletimes.com
CHICKEN CREPES RECIPE - FOOD.COM | RECIPE | CHICKEN CREPES, …
From pinterest.com
CHICKEN CREPES RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN CREPE RECIPE || RECIPE BY ZAIKA DILLI KA - YOUTUBE
From youtube.com
CHICKEN CREPES - RECIPE | COOKS.COM
From cooks.com
SALISBURY STEAK - BEEF VEAL FOOD RECIPES - RECIPE FLOW
From recipeflow.com
SAVORY CHICKEN CREPES RECIPE |VIDEO TUTORIAL - RECIPE52.COM
From recipe52.com
IHOP CHICKEN FLORENTINE CREPE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
CHICKEN CREPES - RECIPE | COOKS.COM
From cooks.com
GRILLED CHICKEN BREAST RECIPE WITH MARINADE (VIDEO) | HOW TO …
From howtocook.recipes
CHICKEN CREPES - RECIPE | COOKS.COM
From cooks.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