FRENCH CRêPE RECIPE (BASIC CRêPES)
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
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
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
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
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
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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
Steps:
- Preheat oven to 400 degrees. Lightly spray 9x13 inch pan with non-stick cooking spray.
CRêPES STUFFED WITH CHICKEN & CREAM CHEESE
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
Time 40m
Yield 9
Number Of Ingredients 14
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
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
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.
More about "chicken french crêpes recipes"
SAVORY CHICKEN CREPES RECIPE |VIDEO TUTORIAL - …
From recipe52.com
5/5 (1)Calories 440 per servingCategory Dinner Recipes
- In a blender, first add milk. Then add eggs, flour, butter and salt. Blend for a minute to make a smooth purée.
- While batter chills in fridge, make chicken. Take chicken, ginger, garlic, green paste, salt water and oil in a pan. Mix well and cover. Cook for 20 minutes or until tender.
- Take crepe in a plate and add about ½ cup filling in each crepe. Fold the top and bottom of crepe over filling. Then fold the right and left to make a crepe roll. Similarly, assemble remaining crepes.
FRENCH CREPES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.7/5 (3)Total Time 55 minsCategory BreakfastCalories 112 per serving
- Add the milk, butter and sift the flour in gradually, whisking well until you get a smooth, lump-free batter.
- In a large frying pan, add a few drops of oil and, using a ladle, pour some batter, tilting the pan so that it can spread evenly to cover the base of the pan.
CHICKEN AND MUSHROOM CREPE RECIPE - ENTERTAINING …
From entertainingwithbeth.com
Reviews 175Calories 404 per servingCategory 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.
- Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
FRENCH CREPE RECIPES WITH CHICKEN AND MUSHROOMS | …
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.
- In a large shallow baking dish, fill the crepes with the chicken mixture and fold the crepes. Sprinkle the crepes with cheese.
CURRY CHICKEN CRêPES - RECIPE - FINECOOKING
From finecooking.com
4.8/5 (4)Category LunchCuisine FrenchCalories 820 per serving
10 BEST FRENCH CHICKEN CREPES RECIPES - YUMMLY
From yummly.com
10 BEST CHICKEN CREPES FILLING RECIPES - YUMMLY
From yummly.com
EASY CREPE RECIPE WITH CHICKEN AND CHEESE - LAVENDER ...
From lavenderandmacarons.com
Reviews 6Category MainCuisine French
- Place 2 tablespoons of chopped chicken and 4 tablespoons of cheese on the bottom half of each crepe. Fold the other side of the crepe over the filling. Fold it over again until you have a quarter shape.
CREPES WITH CHICKEN AND POTATO · ERICA'S RECIPES · CLASSIC ...
From ericasrecipes.com
Cuisine French-InspiredTotal Time 1 hr 10 minsCategory Dinner, Lunch, Main CourseCalories 340 per serving
- Melt the butter in a large frypan over medium-low heat. Add the onions and sugar, and reduce heat if necessary to prevent the onions from browning. Cook, stirring regularly, 40-45 minutes until onions are soft, sweet, and caramel in color. Remove from the heat and set aside.
- Fill a large pot ~⅓-½ full with water. Add the lemons, squeezing each piece to express the juice into the water. Bring to a simmer, add the chicken, and cook 10 minutes or until internal temperature reaches 160°F. Remove chicken from the water, and set aside. once cool enough to handle, chop into ½-inch pieces.
- While crepes are cooking, make the bechamel: heat butter in a medium saucepan. Add the flour, whisk until smooth, and cook at on medium heat for 1-2 minutes to cook the flour.
CHICKEN CREPES WITH BROCCOLI RECIPE - CREATIONS BY KARA
From creationsbykara.com
4.2/5 (25)Total Time 1 hr 50 minsCategory Main DishCalories 430 per serving
- For crepes, combine all ingredients in a blender. Blend till smooth. Chill for 30-60 minutes to thicken.
- To cook, pour about 3 tablespoons of batter into the middle of a non-stick round skillet that has been heated to medium hot. Swirl the pan around to spread the batter till it is very thin. Cook for 1-2 minutes. Flip and cook 1-2 minutes on the other side. Cook all crepes and set aside.
- For filling: Cook cubed chicken in olive oil over medium heat in a large skillet. Remove chicken and set aside.
- In same skillet, melt the 4 Tbsp butter. Whisk in the flour, then the milk. Cook and stir till thick and creamy. Boil for at least a minute to remove flour taste.
EASY SAVORY CREPES WITH CHICKEN - ALYONA’S COOKING
From alyonascooking.com
4.4/5 (5)Total Time 45 minsCategory Main DishCalories 127 per serving
CHICKEN AND HERB CRêPES RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 421 per servingTotal Time 1 hr 20 mins
CHICKEN WITH GRAPES - LOVE FRENCH FOOD
From lovefrenchfood.com
Cuisine FrenchTotal Time 45 minsServings 4Calories 442 per serving
FRENCH CRêPES RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine FrenchCategory Desserts,BreakfastServings 8Total Time 30 mins
EASY HOMEMADE CHICKEN CREPES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (3)Total Time 21 minsCategory Brunch, Entree, Lunch, SandwichCalories 609 per serving
CHICKEN CHEESE CREPES RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN AND MUSHROOM STUFFED CREPES RECIPE - EASY RECIPES
From recipegoulash.com
EASY CHICKEN CREPES WITH VEGETEBLES RECIPE | HEALTHY LIFE ...
From healthyliferoutine360.com
CRêPE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN FRENCH CRêPES RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN AND HERB CRêPES RECIPE - EASY RECIPES
From recipegoulash.com
CHICKEN FRENCH CRêPES RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.ca
HOW TO MAKE AUTHENTIC FRENCH CREPES - RECIPE FLOW
From recipeflow.com
FRENCH CREPES RECIPE RECIPE FOR CHICKEN- TFRECIPES
From tfrecipes.com
FRENCH CREPE RECIPE SAVORY - SIMPLE CHEF RECIPE
From simplechefrecipe.com
CHICKEN FRENCH CRêPES | RECIPES, SAVORY CREPES, CREPE RECIPES
From pinterest.ca
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