Chicken Crepes Recipe Recipe For Twice Recipe For Chicken

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CHICKEN CREPES



Chicken Crepes image

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

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon butter, melted
1 1/2 cups finely cut up cooked chicken
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth

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.

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

CHICKEN STREET CREPES



Chicken Street Crepes image

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

¾ cup milk
½ cup all-purpose flour
2 eggs
1 tablespoon melted butter
1 pinch salt
cooking spray
1 tablespoon butter
1 cup spinach leaves
¼ cup sliced shallots
1 cup chopped cooked chicken
½ cup Brie cheese

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



Chicken Crepes image

This is a chicken crepe recipe I found in a old cookbook at home, and thought you might enjoy, so here it is! :)

Provided by OzMan

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 onion, sliced
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon basil, chopped
1 cup mushroom, sliced
1/2 cup heavy cream
1 1/2 cups cooked chicken, cubed
12 crepes (use your favorite)
1/2 cup cheddar cheese, shredded
1 cup sour cream (garnish)
1/4 cup fresh parsley, chopped

Steps:

  • In medium saucepan melt butter and saute onion until tender.
  • Whisk in flour.
  • Add stock, blending well.
  • Season with salt and basil.
  • Stir in mushrooms.
  • Add heavy cream and chicken and simmer about 1 minute or until warm.
  • Fill and roll crepes with chicken mixture and place in a 11 1/2 x 8 inch casserole pan.
  • Cover and bake at 350 degrees for 15 minute.
  • Garnish with cheese, sour cream and fresh parsley.

Nutrition Facts : Calories 324, Fat 26.7, SaturatedFat 15.4, Cholesterol 99.7, Sodium 427.4, Carbohydrate 7.3, Fiber 0.6, Sugar 3.1, Protein 14.3

CHICKEN CREPES



Chicken Crepes image

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

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

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.

CHEESY CHICKEN CREPES



Cheesy Chicken Crepes image

Our family loves all kinds of outdoor activities, including fishing, hunting and swimming. Indoors, my favorite pastime is cooking delicious dishes like these creamy crepes.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

CREPES:
1 cup whole milk
3 large eggs
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1/2 pound thinly sliced fresh mushrooms
1/3 cup sliced green onions
2 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 cup mayonnaise
2 cups whole milk, divided
1-1/2 cups shredded cheddar cheese, divided
2 cups chopped cooked chicken

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.

Nutrition Facts : Calories 635 calories, Fat 44g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 886mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.

ROUND TWO RECIPE: CHICKEN CREPES



Round Two Recipe: Chicken Crepes image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 32

1 cup baking mix
3/4 cup milk
2 large eggs
2 tablespoons melted butter, divided use
1 cup leftover chicken and vegetables from Chicken and Dumplings, recipe follows
Leftover gravy from Salisbury Steak with Brown Gravy, recipe follows
1/4 cup grated jack cheese
4 pounds chicken leg quarters
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup canola oil
4 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
1/2 (8-ounce) package sliced mushrooms
1 cup frozen corn
2 (14-ounce) cans chicken broth
Water
1 cup baking mix
1 teaspoon poultry seasoning
1/3 cup milk
2 tablespoons canola oil
1 medium onion, chopped
1 1/2 pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 large egg
1/2 (8-ounce) package sliced baby portobello mushrooms
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 (14-ounce) cans beef broth

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.

CRêPES STUFFED WITH CHICKEN & CREAM CHEESE



Crêpes Stuffed with Chicken & Cream Cheese image

I Bet You Thought Crêpes Were Only for Sweet Foods but These Crêpes Stuffed with Chicken and Cream Cheese Are the Best Savory Twist. I ...

Provided by Jeff O'connor

Categories     Crepe Recipes, Dinner Recipes, Easy Chicken Breast Recipes, Easy Chicken Recipes, Lunch Recipes, Main Dishes

Time 40m

Yield 9

Number Of Ingredients 14

Eggs 3
All-purpose flour 1½ cups
Milk 12 fl oz
Butter ¼ cup
Salt ¼ tsp
Chicken Breast 3
Salt
Black pepper
Cream Cheese ⅔ cup
Corn 1 cup
Cherry tomatoes 10
Parsley ¾ cup
Cream Cheese ½ cup
Cheese 9 slices

Steps:

  • In a mixing bowl, whisk 3 eggs, 1½ cups flour, 12 ounces warmed milk, ¼ cup melted butter and ¼ teaspoon salt until combined.
  • In a hot, greased pan, fry about a ladle-sized crepe until golden yellow on both sides. Continue with remaining batter until you have about 9 crepes.
  • In another pan over high heat, heat some oil and cook 3 chicken breasts until golden brown on both sides. Allow to cool before shredded with your fingers.
  • Add ⅔ cup of cream cheese, 1 cup of corn, 10 cherry tomatoes that have been cut into quarters and ¾ cup of chopped parsley and mix to combine well. Season with salt and pepper to taste.
  • Place 2 large tablespoons of the stuffing in the center of each crepe and fold the edges over to make rectangle-shapes. Place stuffed crêpes in a large baking pan.
  • Finally, spread 1 tablespoon of cream cheese over each rectangle and place a slice of cheese on top.
  • Preheat the oven to 360 °F.
  • Bake in the preheated oven for about 20 minutes.
  • Serve straight from the oven, hot and tasty! Enjoy!

Nutrition Facts : Calories 448, Fat 27,4g, Carbohydrate 25,9g, Protein 25,5g, Cholesterol 158mg, Sodium 427mg

More about "chicken crepes recipe recipe for twice recipe for chicken"

CURRY CHICKEN CRêPES - RECIPE - FINECOOKING
curry-chicken-crpes-recipe-finecooking image
2000-01-01 Delicious recipe! Since I cooked the chicken, made the crepes and then assembled this dish, it was time consuming. Otherwise, I could see this …
From finecooking.com
4.8/5 (4)
Category Lunch
Cuisine French
Calories 820 per serving


10 BEST FRENCH CHICKEN CREPES RECIPES - YUMMLY
10-best-french-chicken-crepes-recipes-yummly image
2022-03-07 chicken breasts, mushrooms, pistachio nuts, butter, eggs, garlic clove and 6 more Almond Milk Crepes KitchenAid fine sea salt, all purpose flour, almond milk, cake flour, granulated sugar and 3 more
From yummly.com


CHICKEN CREPES · HOW TO COOK A CHICKEN DISH · …
chicken-crepes-how-to-cook-a-chicken-dish image
2014-11-27 Savory Crepes wrapped around a creamy Chicken filling and topped with a delicious sauce. . Free tutorial with pictures on how to cook a chicken dish in under 60 minutes by cooking with crepe, butter, and onion. …
From cutoutandkeep.net


10 BEST CHICKEN CREPES WITH SAUCE RECIPES - YUMMLY
10-best-chicken-crepes-with-sauce-recipes-yummly image
2022-03-08 Chicken Crepes with Sauce Recipes 27,436 Recipes. Last updated Mar 08, 2022. This search takes into account your taste preferences. 27,436 suggested recipes. Red Fruits Sauce for cakes, crepes and desserts …
From yummly.com


10 BEST CHICKEN CREPES FILLING RECIPES - YUMMLY
10-best-chicken-crepes-filling-recipes-yummly image
2022-03-09 Chicken Crepes Filling Recipes 243,582 Recipes. Last updated Mar 09, 2022. This search takes into account your taste preferences. 243,582 suggested recipes. Strawberry Cream Cheese Crepe Filling Low Carb with …
From yummly.com


CHICKEN AND HERB CRêPES RECIPE - COOKING LIGHT

From cookinglight.com
Servings 4
Published 2018-08-07
Total Time 1 hr 20 mins
Calories 421 per serving


CHICKEN, SPINACH, AND MUSHROOM CREPES RECIPE | MYRECIPES

From myrecipes.com
4/5 (8)
Published 2006-05-23
Servings 5
Calories 411 per serving
  • 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 teaspoon salt, and spinach.
  • Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.


SAVORY CHICKEN & MUSHROOM CREPES - MOM'S DINNER

From momsdinner.net
5/5 (4)
Total Time 45 mins
Category Brunch, Dinner
Published 2021-03-23
  • Add butter to a large skillet over medium heat, sauté onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes.


CREAMY CHICKEN AND MUSHROOM CREPES RECIPE | MYRECIPES

From myrecipes.com
4/5 (6)
Published 2004-08-23
Servings 6
Calories 272 per serving
  • Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 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 crème fraîche, 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 CREPE RECIPE - ENTERTAINING WITH BETH

From entertainingwithbeth.com
Reviews 175
Calories 404 per serving
Category Main Dishes
  • Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
  • Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.


SWISS CHICKEN CRêPES RECIPE | MYRECIPES

From myrecipes.com
4/5 (9)
Total Time 1 hr 5 mins
Servings 4-6
Published 2012-11-08
  • Preheat oven to 350°. Process peppers in a blender until smooth, stopping to scrape down sides as needed. Pour into 4 lightly greased 7- x 4 1/2-inch baking dish.
  • Prepare Swiss Cheese Sauce. Stir together chicken, next 5 ingredients, and 1 cup Swiss Cheese Sauce.
  • Divide chicken mixture among wrappers, spooning down centers; gently roll up. Place, seam sides down, over red peppers in baking dish. Top with remaining Swiss Cheese Sauce. Cover with aluminum foil.


EASY CHICKEN AND MUSHROOM CREPES | GRITSANDPINECONES.COM

From gritsandpinecones.com
5/5 (5)
Total Time 1 hr 5 mins
Category Main Dish
Published 2019-03-14
  • Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.
  • Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.


LOW CARB CHICKEN CREPES WITH CREAM SAUCE - GREAT WITH ...

From mylifecookbook.com
5/5 (1)
Total Time 30 mins
Category Main Course
Published 2018-03-21


FRENCH CREPE RECIPES WITH CHICKEN AND MUSHROOMS | CHICKEN ...

From cookingnook.com
  • 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 heat.
  • Mix the egg yolk with the cream. Stir a small amount of the hot mixture into the egg yolk mixture. Stir the egg yolk mixture into the saucepan. Cook over low heat for 1 minute. Stir in the chicken or turkey.


CHICKEN CREPES SUPREME - BIGOVEN.COM
Place scant 1/2 cup filling along center of crepe. Fold 1 edge over filling and roll up in jelly roll fashion. Place in a 9x12-inch casserole. Continue with each of the remaining crepes, making about 8 filled crepes. Spread remaining 1/2 cup sour cream over top of crepes and sprinkle with paprika. Sprinkle with 1/2 cup mozzarella cheese ...
From bigoven.com
5/5 (2)
Category Main Dish
Cuisine Not Set
Total Time 30 mins


CHICKEN IN WHITE WINE CREPES - THE WINE LOVER'S KITCHEN
2017-08-17 These easy Chicken Crepes elevate your leftover chicken to new heights! Crepes were the ‘original’ wraps well before Asian cuisine became familiar to us. [ultimate-recipe-jump text=”Take Me to the Recipe!”] This is a great way to use up leftover chicken because you can use white meat and the darker meat as well if you have a whole ...
From thewineloverskitchen.com
Estimated Reading Time 3 mins


CHICKEN CRêPES | CHICKEN.CA
2013-08-19 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
Servings 4
Calories 660 per serving


EASY HOMEMADE CHICKEN CREPES RECIPE - THE SPRUCE EATS
2004-07-05 Steps to Make It. Lightly butter a shallow baking dish. In a medium saucepan, combine the condensed soup, chicken, water chestnuts, wine, Worcestershire sauce, and pepper; heat through. Fill the center of each crepe with a generous 1/3 cup of the chicken mixture. Fold two sides over chicken filling and arrange them in the baking dish.
From thespruceeats.com
4/5 (3)
Total Time 21 mins
Category Brunch, Entree, Lunch, Sandwich
Calories 609 per serving


CHICKEN-CHEESE CREPES RECIPE | RECIPELAND
1996-01-28 Combine peas, chicken/turkey, pimiento and the 1 cup reserved cheese sauce. Spread about ¼ cup filling over the unbrowned side of each crepe, leaving a ¼ 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 ...
From recipeland.com
5/5 (1)
Calories 677 per serving
Total Time 1 hr


CHICKEN CREPES RECIPE RECIPE FOR TWICE RECIPE FOR CHICKEN
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 …
From tfrecipes.com


BEST BBQ CHICKEN TWICE-BAKED POTATOES RECIPE - DELISH.COM
2016-09-16 Preheat oven to 375°. Place sweet potatoes on a large baking sheet. Toss with oil and season with salt and pepper. Bake until tender, about 1 hour, depending on size. Let cool slightly, then, using a paring knife, slice along top of each sweet potato and push in both ends to create a well. In a medium bowl, toss chicken with barbecue sauce and ...
From mypotrecipes.movy.homeip.net


CHICKEN CREPES RECIPE RECIPE FOR TWICE RECIPE FOR DEVILED
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.
From tfrecipes.com


CHEESEY CHICKEN CREPES RECIPE ♥️ | EASY ... - YOUTUBE
#chickencrepes #crepes #easybreakfastSubscribe to Cook With Aaliya :-https://www.youtube.com/channel/UCnhkXnSTbq6QxoGIkY1IxnwSubscribe to blush …
From youtube.com


CHICKEN CREPES RECIPE RECIPE FOR TWICE RECIPE FOR MEATLOAF
Steps: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and …
From tfrecipes.com


CHICKEN CREPES - RECIPE - COOKS.COM
2007-03-23 10-12 crepes (recipe below) 3 tbsp. butter 3 tbsp. flour 1/2 tsp. salt 2/3 c. chopped apple 1 med. stalk celery, chopped 2 c. chicken broth 1 1/2 c. chopped cooked chicken 2 tbsp. chopped onion. Heat butter until melted, blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in broth. Heat to …
From cooks.com


FRENCH CREPE RECIPE RECIPE FOR TWICE RECIPE FOR CHICKEN
Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks.
From tfrecipes.com


CHICKEN CREPES - RECIPE | COOKS.COM
Place 1/4 cup filling on each crepe; roll up. Arrange, seam side down, in single layer in buttered, 3 quart, shallow baking dish. Pour rest of sauce over crepes; sprinkle with grated cheese. Bake 15 minutes or until bubbly. Serves 6 to 8.
From cooks.com


RECIPE - HONEY & CURRY-ROASTED CHICKEN & BRIE CRêPES
7 Place a few slices of chicken onto the centre of the crêpe; top the chicken with a slice of brie. 8 Fold the top of the crêpe over the filling, then bring in each end, and finally bring the bottom up. Set aside, seam-side down, and keep filling crêpes until ready to fry, just before serving.
From lcbo.com


Related Search