Easy Crepes Recipe Recipe For Chicken Recipe For Shrimp

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SHRIMP CREPES



Shrimp Crepes image

Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. -Donna Bartlett, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 8 servings (16 crepes).

Number Of Ingredients 17

1-1/2 cups milk
4 large eggs
3 tablespoons butter, melted
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
FILLING:
3 tablespoons butter
4-1/2 cups chopped fresh broccoli
6 green onions, chopped
2 teaspoons minced garlic, divided
1/4 teaspoon Worcestershire sauce, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 envelope bearnaise sauce

Steps:

  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.

Nutrition Facts : Calories 238 calories, Fat 9g fat (5g saturated fat), Cholesterol 208mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

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.

SHRIMP CREPES



Shrimp Crepes image

Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.

Provided by impellizzeri kitchen

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h30m

Yield 10

Number Of Ingredients 18

cooking spray
1 ½ cups milk
3 eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ½ cups water
¼ cup all-purpose flour
¼ teaspoon salt
2 tablespoons butter
4 cloves garlic, minced
2 pounds shrimp, peeled and deveined
8 ounces lobster meat
1 tablespoon lemon juice
1 pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup milk
2 tablespoons mayonnaise
1 tablespoon all-purpose flour

Steps:

  • Spray a 9x12-inch baking dish with cooking spray.
  • Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
  • Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
  • Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
  • Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
  • Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
  • Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g

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.

SIZZLING CREPES WITH GRILLED SHRIMP



Sizzling Crepes with Grilled Shrimp image

Provided by Corinne Trang

Categories     appetizer

Time 45m

Number Of Ingredients 8

1 1/2 cups rice flour
Pinch turmeric
1/2 cup coconut milk
2 cups water
Vegetable oil
1/3 cup scallions, thinly sliced
1 pound small shrimp, shelled, deveined, and halved lengthwise
1 pound mung bean sprouts, root ends trimmed

Steps:

  • Whisk together flour, turmeric, coconut milk, 2 cups water, 2 tablespoons oil, and scallions until well combined. Allow batter to rest 30 minutes.
  • Heat 2 tablespoons oil in a wok or skillet over high heat. Add shrimp and cook until opaque, 1 to 2 minutes. Add the bean sprouts and cook until just translucent but still firm, about 1 minute. Transfer to a platter and set aside.
  • Heat 1 tablespoon oil in an 8-inch nonstick skillet over medium-high heat. While tilting the pan add 1/4 cup batter, swirling the pan at the same time to evenly distribute the batter. Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes, add shrimp and bean sprouts, fold over one half of the lacy crepe, and slide onto a serving dish. Continue making crepes as you serve them.

SPICED CHICKEN AND SHRIMP "EGG" ROLLS



Spiced Chicken and Shrimp

This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.

Provided by Food Network

Categories     appetizer

Time 55m

Yield 2 servings

Number Of Ingredients 26

1 tablespoon peanut oil
1 tablespoon grated ginger
2 cloves garlic, finely chopped
1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
1 teaspoon Chinese five-spice powder
4 large shrimp, shells and tails removed, deveined
1 tablespoon Shaosing rice wine or dry sherry
1 tablespoon low-sodium light soy sauce
1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
1 teaspoon sriracha
2 free-range or organic eggs
1 pinch sea salt
1 pinch ground white pepper
2 tablespoons peanut oil or vegetable oil
2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
1 spring onion, julienned
1/2 small handful beansprouts
1/2 small carrot, julienned
1/4 red pepper, deseeded, julienned
Peanut oil, for frying
2 tablespoons oyster sauce
14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
1 egg, beaten, for sealing rolls
2 scallions, julienned, soaked in ice-cold water to make curls
Sweet chili sauce

Steps:

  • For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
  • For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
  • For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
  • For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
  • Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.

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.

CITRUS SHRIMP CREPE FILLING



Citrus Shrimp Crepe Filling image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.

SAVORY SHRIMP CREPES



Savory Shrimp Crepes image

Make and share this Savory Shrimp Crepes recipe from Food.com.

Provided by carolinafan

Categories     Savory

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 eggs
2/3 cup all-purpose flour
1 cup milk
2 tablespoons butter
2 (8 ounce) packages fresh whole mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) bag frozen cooked deveined peeled small shrimp (about 90)

Steps:

  • Thaw shrimp as directed on bag.
  • Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
  • Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
  • In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
  • Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
  • Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

Nutrition Facts : Calories 370.1, Fat 19.9, SaturatedFat 11.1, Cholesterol 240.2, Sodium 556.2, Carbohydrate 24.9, Fiber 1.4, Sugar 1.5, Protein 23.4

HUBBY'S FAVORITE CREPES



Hubby's Favorite Crepes image

"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

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 cups 2% milk
2 teaspoons chicken bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons sherry or chicken broth
2 cups finely chopped cooked chicken
2 tablespoons minced fresh parsley, divided
15 prepared crepes (9 inches)
Additional sour cream, optional

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.

EASY CHICKEN-STUFFED CREPES



Easy Chicken-Stuffed Crepes image

This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!

Provided by dutschd

Categories     Savory Crepes

Time 1h

Yield 10

Number Of Ingredients 11

1 ⅓ cups milk
1 cup all-purpose flour
4 large eggs
2 tablespoons oil
¼ teaspoon salt
2 (10.5 ounce) cans condensed cream of chicken soup
3 ½ cups shredded roasted chicken
1 cup shredded Cheddar cheese
⅔ cup milk
1 (4 ounce) can sliced mushrooms, drained
⅓ cup sliced almonds

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.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g

CHICKEN BROCCOLI CREPES



Chicken Broccoli Crepes image

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

1 cup plus 2 tablespoons whole milk
2 large eggs
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups shredded cheddar cheese, divided
2 cups sour cream
2 packages (8 ounces each) frozen broccoli spears, cooked and drained
2-1/2 cups cubed cooked chicken

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 SHRIMP



Chicken and Shrimp image

Elegant, easy and delicious.

Provided by MOLSON7

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1 ¼ teaspoons salt, divided
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons all-purpose flour, divided
¼ cup dry white wine
1 ¼ cups water
ground black pepper to taste

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
  • Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
  • In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
  • Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
  • Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g

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.

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. 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., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

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

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