SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE
Categories Mushroom Pork Bake Bastille Day Parmesan Ham Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 21
Steps:
- For Filling
- Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
- Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
- For Sauce
- Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
- For Crepes
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
- Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
- Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.
HAM AND CHEESE CREPES
You'll find ham and cheese crepes being sold by street vendors all over Paris, as well as in cafes and bistros. But it's a classic combination that's popular all over the world, and they're so very easy to make. Optional: garnish with chopped parsley.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
- Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
- Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
- Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 15 g, Cholesterol 108.4 mg, Fat 12.5 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 6.8 g, Sodium 225 mg, Sugar 1.9 g
SPINACH CREPES WITH HAM AND MUSHROOM
From "15 Minute Meals" by Emalee Chapman. Sounds delicious, I love crepes! Posted for ZWT8 France
Provided by AlaskaPam
Categories Lunch/Snacks
Time 1h10m
Yield 12 crepes
Number Of Ingredients 10
Steps:
- Wash the spinach and place in a blender or food processor. Add the egg, butter, flour and milk, and blend well for 1 minute. Pour into a bowl and allow to sit for 30 minutes.
- Wash the mushrooms and put in blender or food processor along with the ham, sour cream and paprika. Puree and set aside.
- Heat a crepe pan, or small non-stick skillet over medium heat until a drop of water jumps in the pan. Put 1 tablespoon of crepe batter into the pan and tilt the pan to spread the batter evenly. Turn down the heat. Crepe should be very thin so it will cook in less than a minute. The crepes do not need to be turned. Remove the crepe and continue with the rest of the batter, one at a time. You should thin the batter with 1-2 tablespoons of water as you make the crepes, because the batter will thicken as it sits. You want to keep the crepes very thin!
- Place each crepe in an oven dish as you make them. Spread each crepe with the ham and mushroom filling, and fold.
- Sprinkle the grated cheese over the top, and heat in pre-heated 375F oven for 2-5 minutes.
HAM 'N' CHEESE CREPES
"The beauty of these crepes is that they can be cooked ahead and stored in the freezer until you need them," explains Marion Lowery of Medford, Oregon. "I thaw a few at a time, roll them with ham and cheese and serve them for breakfast, lunch or a quick snack."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 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. Cover and freeze for up to 3 months. Yield: 16 crepes. , To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Nutrition Facts :
HAM AND CHEESE CREPES
Make and share this Ham and Cheese Crepes recipe from Food.com.
Provided by Patty Mae
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut tough ends off asparagus spears. Steam until just tender.
- Immediately plunge spears into iced water and let sit for about 5 minutes.
- Drain and cut into 1-inch pieces; set aside.
- Melt butter in a saucepan over medium heat. Add the shallots, salt, and freshly ground black pepper; cook for a couple of minutes.
- Add the flour and continue cooking, stirring constantly, until flour turns golden brown.
- Add half-and-half and milk and whisk until smooth.
- Continue cooking, stirring frequently, until sauce thickens.
- Reserve 1/4 cup of the grated cheese in a separate dish and set aside.
- Add the remaining cheese to the sauce and stir until cheese is melted.
- Stir in wine, Dijon mustard, and a dash of freshly grated nutmeg.
- Remove 1 cup of sauce and keep warm until ready to serve.
- Stir ham and asparagus into remaining sauce and mix thoroughly. Simmer until heated through.
- Place one crepe on a flat surface. Spoon about 1/3 cup of the ham mixture across the middle of the crepe.
- Roll up crepe and place on a platter seam side down.
- Repeat with remaining crepes.
- Pour the reserved sauce over the filled crepes.
- Sprinkle the finished crepes with reserved cheese and the parsley.
- Serve immediately.
Nutrition Facts : Calories 589.8, Fat 42.7, SaturatedFat 23, Cholesterol 159.9, Sodium 622.9, Carbohydrate 14.2, Fiber 2.7, Sugar 2.5, Protein 37.1
More about "ham mushroom and cheese crepes recipes"
HAM, CHEESE, AND MUSHROOM CREPES | PARENTS
From parents.com
Total Time 50 mins
- Heat the oven to 450°. For the filling, melt the butter in a large nonstick skillet over medium heat. Add both kinds of mushrooms and sauté them until they release their liquid and begin to brown, about 8 minutes. Add the shallots, sautéing them until they are softened, about 2 minutes, then add the garlic and the thyme and sauté the filling for 30 seconds. Season it with the salt and pepper. Stir in the wine and cook for about 2 minutes. Remove the skillet from the heat, stir in the ham, and set it aside.
- To make the sauce, melt the butter in a heavy saucepan over medium-low heat. Add the flour and whisk for 2 minutes, then gradually add the milk, whisking to combine. Raise the heat to medium and bring the sauce to a boil. Let it simmer, still whisking, until it is slightly thickened, about 1 minute. Remove the sauce from the heat and stir in the salt, pepper, and nutmeg.
- Stir 1/4 cup of the sauce into the filling. Arrange the tortillas on a work surface and spoon a quarter of the filling over half of each tortilla. Fold the tortilla in half, then fold it in half again to make a triangle. Stir 2 tablespoons of the cheese into the remaining sauce.
- Coat a shallow 8- or 9-inch square baking dish with cooking spray and arrange the crepes in a single layer. Spoon the remaining sauce over the crepes. Sprinkle the remaining 1/4 cup of cheese on top.
HAM CHEESE & MUSHROOM SAVORY CREPES – FRENCH COOKING …
From thefrenchcookingacademy.wordpress.com
Estimated Reading Time 6 mins
HAM AND GRUYèRE CREPES | WILLIAMS SONOMA
From williams-sonoma.com
EASY HAM AND CHEESE CREPES - LENA'S KITCHEN
From lenaskitchenblog.com
SAVORY CREPES (WITH HAM, CHEESE, AND EGGS) - EVERYDAY ...
From everyday-delicious.com
HAM, MUSHROOMS AND CHEESE CREPES | CREPE RECIPE SAVORY ...
From pinterest.ca
SAVORY STEAK AND MUSHROOM CREPES | WISCONSIN CHEESE
From wisconsincheese.com
RECIPE: BAKED CREPES WITH HAM AND MUSHROOMS
From sfchronicle.com
HAM AND CHEESE CREPES RECIPE | FOODAL
From foodal.com
10 BEST HAM CHEESE CREPES RECIPES | YUMMLY
From yummly.com
HAM, MUSHROOM AND CHEESE CRêPES - COOKIDOO® – THE OFFICIAL ...
From cookidoo.ca
HAM AND CREAM CHEESE CANAPéS | KRAKUS FOODS
From krakusfoods.sfdbrands.com
HAM + CHEESE CREPES | TASTEMADE
From tastemade.com
MUSHROOM AND HAM CREPES WITH CREAMY MUSTARD SAUCE | TREAT ...
From treatdreams.com
HAM CHEESE & MUSHROOM SAVORY CREPES - FRIDAY NIGHT SNACKS ...
From fridaysnacks.info
CHEESY HAM, MUSHROOM AND SPINACH CRêPES RECIPE - FOOD NEWS
From foodnewsnews.com
SAVOURY CREPES WITH MUSHROOMS AND HAM | ZSERBO.COM
From zserbo.com
CHICKEN SPINACH CREPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SAVORY CREPE : HAM AND MUSHROOM CREPES - OH MY BAGUETTE
From ohmybaguette.com
CLASSIC FRENCH CREPES WITH HAM AND CHEESE - VINTAGE ...
From vintagekitchenvixen.com
BAKED CRêPES WITH HAM AND MUSHROOMS | KING ARTHUR BAKING
From kingarthurbaking.com
HAM, MUSHROOM AND CHEESE CREPES | RECIPE | BREAKFAST ...
From pinterest.ca
10 BEST HAM CHEESE CREPES RECIPES | YUMMLY
From yummly.com
HAM AND SWISS SAVORY CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
HAM AND CHEESE CREPES: THE TASTY RECIPE FOR SAVORY CREPES
From cookist.com
HAM AND CHEESE CREPES - PERFECT FRENCH STREET FOOD ...
From eatingeuropean.com
MUSHROOM AND CHEESE CREPES | FRENCH RECIPES | GOODTOKNOW
From goodto.com
SAVORY CREPES WITH HAM AND MUSHROOMS - TASTE AND TELL
From tasteandtellblog.com
EASY HAM & CHEESE CREPES
From takeitfromjess.com
CHEESY HAM, MUSHROOM AND SPINACH CRêPES RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
EASY HAM AND CHEESE CREPES RECIPE – SIMPLY SOUTHERN MOM
From simplysouthernmom.com
20 EASY SAVORY CREPE RECIPES - TOP RECIPES
From topteenrecipes.com
HAM AND MUSHROOM CREPES RECIPE | NEW IDEA FOOD
From newideafood.com.au
EASY HAM AND CHEESE CREPES RECIPE - FOOD NEWS
From foodnewsnews.com
HAM AND CHEESE SAVORY CREPES - OLIVIA'S CUISINE
From oliviascuisine.com
CREAMY HAM & MUSHROOM CREPES RECIPE - RECIPEYUM
From recipeyum.com.au
HAM & CHEESE CRêPES | KRAKUS FOODS
From krakusfoods.sfdbrands.com
MUSHROOM AND HAM CREPE CASSEROLE - FAMILY FUN CANADA
From familyfuncanada.com
HAM AND MUSHROOM CREPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HAM, MUSHROOM AND CHEESE CRêPES - COOKIDOO® – THE OFFICIAL ...
From cookidoo.co.uk
HAM, CHEESE & MUSHROOM CRÊPES | CANADIAN LIVING
From canadianliving.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