Round Two Recipe Chicken Crepes

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CURRIED CHICKEN CREPES



Curried Chicken Crepes image

Curry and chicken are rolled up in a thin, tender crepe and refridged so can be made a day ahead as not to fuss with guests!!!!

Provided by Rita1652

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb cooked chicken, sliced
1 large potato, diced and boiled till almost tender
3/4 cup all-purpose flour
1 cup milk
1 beaten egg
salt & pepper
nonstick spray coating
1 large onion, finely sliced
2 garlic cloves, minced
1 teaspoon light brown sugar
2 -3 teaspoons curry powder
1 teaspoon turmeric
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
cilantro
yogurt
2 tablespoons melted butter

Steps:

  • For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
  • In a blender mix well.
  • Spray a 6-inch skillet with nonstick spray coating.
  • Preheat skillet; then remove skillet from heat.
  • Pour in 1-2 tablespoons batter.
  • Lift and tilt skillet to spread batter.
  • Return to heat; brown on one side only.
  • Invert skillet over paper towels; remove crepe.
  • Repeat with remaining batter.
  • For filling, spray a cold medium saucepan with nonstick spray coating.
  • Heat saucepan over medium heat.
  • Add onion and garlic.
  • Cook until onion is tender, stirring often.
  • Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
  • Then, stir in condensed soup and the 3 tablespoons milk.
  • Add chicken and potato.
  • Remove from heat.
  • Remove 3/4 cup of the soup mixture; cover and chill.
  • To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
  • Roll up.
  • Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
  • Cover and chill for 2 to 24 hours.
  • Before serving, stir the reserved soup mixture.
  • Spoon soup mixture on top of filled crepes.
  • Cover and bake in a 350 degree F.
  • oven about 30 minutes or until heated through.
  • If desired, cilantro and yogurt!

ROUND 2 RECIPE: CHICKEN CACCIATORE



Round 2 Recipe: Chicken Cacciatore image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 3 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons Italian seasoning, divided
Salt and freshly ground black pepper
Chicken legs and thighs reserved from Chicken Pot Pies recipe
1/4 cup canola oil
1 cup sliced mushrooms
1 green bell pepper, large dice
2 cups soup reserved from Tomato Soup recipe
1/2 cup chicken broth, reserved from Chicken Pot Pies recipe
1 tablespoon freshly chopped parsley leaves

Steps:

  • In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
  • In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
  • To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

CREPES FOR TWO



Crepes for Two image

I'm only cooking for two now and always on the look out for recipes that can be reduced to smaller portions, i.e., not easy to split one egg. I fill my crepes with marmalade, roll and sprinkle with powder sugar. DH like a splash of maple syrup on his. The possibilities are endless with these tasty little morsels.

Provided by Galley Wench

Categories     Breakfast

Time 15m

Yield 6 crepes, 2 serving(s)

Number Of Ingredients 8

1/2 cup flour
3/4 cup milk
1 egg
1/2 teaspoon vegetable oil
1 dash salt
1/4 cup powdered sugar
1/2 cup orange marmalade
oil or nonstick cooking spray

Steps:

  • Combine flour, milk, eggs, and oil and salt.
  • Heat a small skillet or crepe pan, spray with non-stick oil and removed from heat.
  • Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  • Return to heat; brown on one side.
  • Invert pan over paper towel to remove.
  • Repeat with remaining batter.
  • Fill with marmalade and roll.
  • Sprinkle with powdered sugar.

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.

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.

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

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