SPINACH CHICKEN CREPES
I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 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., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
CREME OF SPINACH CREPES
Steps:
- For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
- Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
- For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
- In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
- Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.
CREPES WITH SPINACH, BACON AND MUSHROOM FILLING
I took three different crepe recipes and combined them to come up with a real winner!
Provided by SUZAINEE
Categories Breakfast and Brunch Crepes Savory
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
- In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
- In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
- Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g
SPINACH CREPES
I really like crepe dishes, especially for brunch or "ladies" lunches. I like to fill them with a variety of fillings - chicken, seafood, ricotta & parmesan cheese, sauteed vegetables - and top with an appropriate sauce. This recipe is just for the crepe - fillings to be posted later...
Provided by P48422
Categories Spinach
Time 6m
Yield 14 crepes
Number Of Ingredients 8
Steps:
- Combine the first 7 ingredients in a blender and process until smooth.
- Refrigerate for 1 hour.
- Heat your crepe pan or a small, non-stick frying pan until very hot.
- Spray with non-stick if needed.
- Pour about 2 tbl.
- of batter into the pan and immediately swirl the pan to coat the bottom with batter.
- Cook just until set, then flip the crepe over to cook on the other side, about 30 seconds, then turn out to cool and make another until all the batter has been used.
- Stack between layers of parchment paper.
- Use spinach crepes in place of plain crepes for savory fillings.
Nutrition Facts : Calories 52.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 32, Sodium 32.9, Carbohydrate 7.6, Fiber 0.3, Sugar 0.1, Protein 2.3
SAVORY MUSHROOM, SPINACH & CHEESE CREPES
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
SPINACH AND FETA CREPES
Delicious and easy to make and can be made in advance.Very savoury and perfect for a light lunch or dinner served with a green salad. I'm proud to say this is my very own recipe!
Provided by Karin...
Categories One Dish Meal
Time 1h
Yield 8 filled crepes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash spinach and remove stalks.
- Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
- Spinach should be limp.
- Drain well- squeeze as much liquid from cooked spinach as you can.
- Chop roughly.
- Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
- Mix well.
- Add ground nutmeg, salt and pepper.
- Add lightly beaten egg.
- Set aside.
- CREPES-----------------.
- Method: Sift flour and salt into a bowl.
- Add eggs and a little milk.
- Beat well.
- Add the remaining milk and lastly the melted butter.
- Heat oil in crepe pan (or use spray).
- Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
- Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
- Turn crere over and cook the other side for about 1/2 a minute.
- Remove from pan and place on piece of waxed paper.
- Continue until all the crepe mixture is used up.
- This recipe should yield approx.
- 12 crepes.
- Place wax paper between crepes as you remove each one from the pan.
- ASSEMBLE THE CREPES------------.
- Place even amounts of Spinach mixture in the centre of each crepe.
- Fold crepe into a'parcel' and place in lightly greased baking dish.
- I usually have enough mixture for 8 crepes.
- Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
- And then sprinkle lots of grated mozarella cheese!
- Place in moderate oven about 15-20 minutes.
- This recipe may seem fidley to some or alot of work but it's not really- believe me.
- The recipe is always nicer a day old and re-heated.
- Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
- Cooked, diced chicken can also be added to the Spinach mixture.
Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6.8, Cholesterol 168.8, Sodium 418.3, Carbohydrate 36.9, Fiber 5.1, Sugar 2.3, Protein 19
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