SAVORY STUFFED CRêPES
Crepes are often served as a sweet dessert, but stuffing these delicate pancakes with a savory filling turns them into a delicious breakfast, brunch, or lunch dish.
Categories eggs kraft cheese mushrooms savory crepes stuffed crepes
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Melt 3 tablespoons butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 tablespoons sugar, and salt; mix well.
- Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 minutes or until bottom is lightly browned; turn. Cook 20 seconds. Transfer crêpe to plate. Repeat with remaining batter to make a total of 8 crêpes.
- Cook and stir mushrooms in 1 tablespoon of the remaining butter in large skillet 3 to 5 minutes or until tender. Add remaining butter and egg whites; cook 3 to 5 minutes or until eggs are set, stirring occasionally.
- Top crêpes with cheese, mushrooms, scrambled eggs, and onions; fold in half. Place in 13- by 9-inch backing dish.
- Bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 330 calories
SPINACH AND MUSHROOM STUFFED CREPES
This is a really simple recipe, provided you've got the crepes. Even if you don't the crepes are fairly easy, requiring little more than throwing eggs and ricotta cheese into a blender, then making very thin pancakes with the batter. The rest of this recipe is less a specific recipe and more an invitation to put things inside of a crepe and roll it up! In this particular case, I simply sautéed some mushrooms with a bit of garlic, salt and pepper. Then, right when they were cooked through, I tossed in a big handful of fresh spinach, which immediately shriveled into a nice bundle of green. At the very end, I added some grated parmesan cheese, then rolled the mixture into two crepes! From there, I cut the crepes in half, set them side-by-side and then cut the ends off ... just to square the whole thing off. However, there are a million things that could be done this way. What about ham and bacon, with perhaps a little onion, mushroom and cheddar cheese? Or, sautéed chicken breasts with some bell peppers, spices and an interesting Mexican cheese, like a Cotija? Or, something like sliced turkey breast from the local deli? Add in a little bit of broccoli, maybe a few diced carrots and some swiss cheese? Quick, easy and beautiful! It's a nice way to start the day! Photo Note: The crepes were served with Béarnaise Sauce and sprinkled with a little parsely, tarragon and a tiny bit too much paprika. These would have been JUST as tasty with pesto, or marinara sauce!
Provided by DJ Foodie
Time 25m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Heat a sauté pan over medium-high heat. Add your butter and start it melting.
- Sauté your mushrooms in the butter. Add a little salt and pepper. Sauté until the mushrooms are cooked.
- Add your chopped garlic and bacon bits. Cook for about 1 minute.
- Add your spinach to the pan and cook for about 1 minute. Add a little salt and pepper. The spinach should wilt and bundle up, a bit. Don't cook for too long, or else it loses its color and vibrancy.
- Add your parmesan cheese and quickly toss it into the mix.
- Divide even amounts between the 8 crepes, spreading the mixture into straight lines, running down the center of each crepe. I do this by tilting the pan and pulling a bit out with tongs, while moving the pan over the crepe. Others use a spoon and spoon it into lines. Use the method you're comfortable with.
- Roll the crepes tightly and then cut them into half. Cut the very ends off, just to square them off (I usually just eat the tasty, delicious ends). Place 4 stuffed crepe halves on each place. Serve!
Nutrition Facts : ServingSize 4 g, Calories 275.78 kcal, Carbohydrate 4.55 g, Protein 12.5225 g, Fat 19.6075 g, Fiber 0.88 g
SAVORY STUFFED CREPES
Number Of Ingredients 11
Steps:
- Make It
- Heat oven to 350°F. Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
- Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
- Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
- Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
- Bake 5 min. or until cheese is melted.
STUFFED CREPES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
EASY CHICKEN-STUFFED CREPES
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
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
CRISP TURKEY-STUFFED CREPES
Provided by Jane Sigal
Categories dinner, casseroles, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour.
- Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg
- Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
- Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 611 milligrams, Sugar 6 grams, TransFat 0 grams
CREAMY STRAWBERRY CREPES
This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!
Provided by meliss
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g
CHICKEN STUFFED CREPES
Savory filling for your favorite Crepe recipe. I used this one by MizzNezz: http://www.recipezaar.com/Crepes-18410 ...and served with crispy thin slices of garlic bread and steamed peas.
Provided by sarikat
Categories Chicken Breast
Time 50m
Yield 4 crepes, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
- Remove chicken medallions from pan, retaining juices.
- Cook spinach, onion and mushrooms just until done, then add chicken back inches
- Add parmesan to chicken and veggies, mix well.
- Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
- Spoon tomato sauce over crepes, top with mozzarella cheese.
- Bake at 325F for 20 minutes.
Nutrition Facts : Calories 714, Fat 26.5, SaturatedFat 13.1, Cholesterol 230.8, Sodium 1847.5, Carbohydrate 22.9, Fiber 2.6, Sugar 14, Protein 92.8
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.
More about "stuffed crepes recipes"
STUFFED CREPES WITH EGGS, CHEDDAR, HAM AND VEGGIES
From dairyfarmersofcanada.ca
21 EASY CREPE RECIPES: FOR WHEN A SANDWICH DOESN’T QUITE CUT IT
From greatist.com
10 BEST DINNER CREPES RECIPES | YUMMLY
From yummly.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
SAVORY CHEESY CHICKEN CREPES - THE STAY AT HOME CHEF
From thestayathomechef.com
MASCARPONE-STUFFED CREPES WITH ONTARIO SOUR CHERRIES
From presidentschoice.ca
STUFFED SEAFOOD CREPES | CANADIAN LIVING
From canadianliving.com
GROUND BEEF STUFFED CRêPES (RECIPE FROM RUSSIAN CUISINE)
From havocinthekitchen.com
STUFFED CREPES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY SAVORY CREPES RECIPE – 25 SAVORY CREPE FILLINGS FOR …
From diys.com
RECIPES - STUFFED CREPES | HOME & FAMILY
From hallmarkchannel.com
17 BEST SAVORY CREPE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE FOR CHICKEN CREPES FILLING - THERESCIPES.INFO
From therecipes.info
OUR BEST RECIPES FOR DESSERT CREPES - TASTE OF HOME
From tasteofhome.com
CHOCOLATE CREAM STUFFED CREPES RECIPE | WISCONSIN MOMMY
From wisconsinmommy.com
BLINTZES RECIPE | STUFFED CREPES RECIPE — THE MOM 100
From themom100.com
CRAB-STUFFED CREPES – ERICA'S RECIPES – WITH LEMON CHEESE SAUCE
From ericasrecipes.com
CREAMY MUSHROOM STUFFED CREPES – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
SWEET & SAVORY DELIGHTS | STUFFED CREPES
From stuffedcrepes.com
30 SWEET & SAVORY CREPE FILLING IDEAS YOU NEED TO TRY
From yummyaddiction.com
STUFFED CREPES WITH BéCHAMEL SAUCE AND HAM - RECIPE PETITCHEF
From en.petitchef.com
GROUND BEEF STUFFED CRêPES - HAVOC IN THE KITCHEN
From havocinthekitchen.com
RICOTTA STUFFED CREPES - GIRL AND THE KITCHEN
From girlandthekitchen.com
STUFFED CREPES RECIPES | DEPORECIPE.CO
From deporecipe.co
STUFFED CREPES RECIPE | EAT SMARTER USA
From eatsmarter.com
STUFFED CREPES WITH RICOTTA CHEESE AND BLUEBERRY FILLING
From juliasalbum.com
14 BEST CREPE RECIPES | HOW TO MAKE CREPES AT HOME | RECIPES, …
From foodnetwork.com
COTTAGE CHEESE STUFFED CREPES - COOKING WITH CARLEE
From cookingwithcarlee.com
CREPES STUFFED WITH HAM & CHEESE RECIPE - COOK.ME RECIPES
From cook.me
STUFFED ORANGE CRêPES RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAM-STUFFED CRêPES WITH STRAWBERRIES | METRO
From metro.ca
STUFFED CREPES | STUFFED CREPES, RECIPES, PLANT BASED CREAM CHEESE
From pinterest.ca
STUFFED CREPES WITH MUSHROOMS, CARAMELIZED ONIONS AND LA …
From alexisdeportneuf.com
CHICKEN STUFFED CREPES - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
KETO DESSERT STUFFED CREPES – CHOCZERO
From choczero.com
MAPLE RICOTTA STUFFED CREPES - JO COOKS
From jocooks.com
STUFFED CREPE CANNELLONI RECIPES | DEPORECIPE.CO
From deporecipe.co
10 BEST BREAKFAST CREPE FILLINGS RECIPES | YUMMLY
From yummly.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