Chicken French Crêpes Recipes

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FRENCH CRêPE RECIPE (BASIC CRêPES)



French Crêpe Recipe (Basic Crêpes) image

This easy to follow French Crêpe Recipe is adapted from Julia Child's basic crêpe recipe, and will walk you through how to make paper-thin French Crêpes at home!

Provided by Sarah Trenalone

Categories     Breakfast     Dessert

Time 1h35m

Number Of Ingredients 10

1 cup all-purpose flour
⅔ cup cold milk
⅔ cup cold water
3 eggs
¼ teaspoon salt
3 tablespoons melted butter, plus more butter or oil for brushing hot pan
diced fresh herbs
dash sweet liqueur
2 teaspoons sugar
2 tablespoons cocoa powder

Steps:

  • Whisk together all ingredients in a bowl.
  • Let batter sit in the refrigerator at least 1 hour (or overnight).
  • Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
  • Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
  • Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
  • Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

Nutrition Facts : Calories 102 kcal, Carbohydrate 10 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 114 mg, ServingSize 1 serving

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

FRENCH CREPES



French Crepes image

A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.

Provided by CYBERCHEF

Categories     Breakfast and Brunch     Crepes     Sweet

Time 35m

Yield 12

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Steps:

  • Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  • Heat a lightly oiled griddle or frying pan over medium high 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. Brown on both sides and serve hot.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
  • Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
  • Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

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

SAVORY CHEESY CHICKEN CREPES



Savory Cheesy Chicken Crepes image

Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 55m

Number Of Ingredients 11

3 eggs
1/2 teaspoon salt
2/3 cup all-purpose flour
1 cup milk
1 cup sour cream
8 oz. mushrooms (sliced)
1/4 cup sliced black olives
1/4 cup thinly sliced green onion
1/4 cup finely chopped celery
2 cups diced (cooked chicken)
1 cup shredded cheddar cheese (divided)

Steps:

  • Make crepe batter by placing eggs, salt, flour, and milk in a blender. Blend until smooth.
  • Heat a nonstick skillet over medium heat. Lightly grease the pan. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully. (see video for demonstration). Repeat until all batter has been used.
  • Preheat oven to 400 degrees. Lightly grease a 9x13 pan.
  • Make the filling by combining the sour cream, mushrooms, olives, green onion, celery, chicken, and half the cheddar cheese in a mixing bowl. Place a heaping spoonful in the center of each crepe. Fold ends and sides over and place in prepared pan.
  • Bake 20 minutes at 400°. Remove from oven and sprinkle on 1 cup grated cheese. Bake another 10 minutes until cheese is melted.

Nutrition Facts : Calories 189 kcal, Carbohydrate 9 g, Protein 11 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 87 mg, Sodium 587 mg, Sugar 3 g, ServingSize 1 serving

CHICKEN BROCCOLI STUFFED CREPE CASSEROLE



Chicken Broccoli Stuffed Crepe Casserole image

This hearty, rich dish is perfect for a Sunday brunch or weekday dinner!

Provided by Jackie

Categories     Main Course

Time 1h

Number Of Ingredients 19

2 cups milk
4 large eggs
4 Tablespoons unsalted butter (melted plus more for the pan)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
1 can cream of mushroom soup
1 1/2 cups cooked chicken (diced)
1 1/2 cups Broccoli (steamed and diced)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups shredded Gruyere cheese (divided)
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk (heated)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Lightly spray 9x13 inch pan with non-stick cooking spray.

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

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.

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From recipegoulash.com


EASY CHICKEN CREPES WITH VEGETEBLES RECIPE | HEALTHY LIFE ...
14.Place your crepe on a plate, add 2 tbsp of filling in the center of the crepe, line the edges with white flour paste (a mixture of 1 tbsp flour with 2 tbsp water) to close the crepe. Fold over. 15.Spray a pan with olive oil, heat over medium heat, transfer your crepes to the pan and cook for 1 minute each side until they are golden brown.
From healthyliferoutine360.com


CRêPE RECIPES | BBC GOOD FOOD
21 Recipes. Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings. Try these crêpe recipes, then check out our savoury crêpe recipes and main collection of pancake recipes. Read our review of the best pancake pans we've tested, to find ...
From bbcgoodfood.com


CHICKEN FRENCH CRêPES RECIPE - FOOD NEWS
Chicken French Crêpes Recipe. A Sweet & Savory French Favorite. Escoffier, the Master French chef, offered eight crêpe recipes — all desserts — in his 1903 cookbook, Guide Culinaire. Throughout France, crêpes suzette are still adored in crêperies and cafes, yet new culinarians also serve savory crêpes as entrées. Butter omelet pan and add approx 1/2 cup …
From foodnewsnews.com


CHICKEN AND HERB CRêPES RECIPE - EASY RECIPES
1 1/4 cups onion mixture (from French Onion Roast Chicken) 1/4 cup cream sherry 1 3/4 cups shredded chicken (from French Onion Roast Chicken) 1 ounce shredded Gruyre cheese (about 1/3 cup) Spinach & Chicken Crepes with White Wine Cream Sauce Sugar And Soul. fresh lemon juice, butter, garlic powder, ricotta, lemon juice and 17 more.
From recipegoulash.com


CHICKEN FRENCH CRêPES RECIPE - FOOD.COM | RECIPE | RECIPES ...
Sep 3, 2012 - 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.
From pinterest.ca


HOW TO MAKE AUTHENTIC FRENCH CREPES - RECIPE FLOW
They’re actually quite easy to make. After all, French crepes are essentially just thin, delicate pancakes served with savory or sweet fillings. For the tastiest results, make your batter a day in advance. Then all you need is a little bit of technique to make beautiful French crepes. See how it’s done in this French Crepes recipe.
From recipeflow.com


FRENCH CREPES RECIPE RECIPE FOR CHICKEN- TFRECIPES
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 …
From tfrecipes.com


FRENCH CREPE RECIPE SAVORY - SIMPLE CHEF RECIPE
2021-11-09 French Crepes Recipe in 2020 French crepes, Crepes . Then using a ladle to scoop out enough batter mix, pour it onto the frying pan and maneuver the mix around so it covers the base. French crepe recipe savory. Savoury french crepe filling ideas. When filled with savory fillings the crepes are served hot and are equally great for breakfast, lunch or dinner. …
From simplechefrecipe.com


CHICKEN FRENCH CRêPES | RECIPES, SAVORY CREPES, CREPE RECIPES
Jul 27, 2014 - 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.
From pinterest.ca


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