Baked Chicken Crepes. Top each chicken crepe with freshly minced parsley and serve with a side salad. Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl. Are you looking for a dessert recipe?
In this savory crepe recipe I show you not only how to make crepes the easiest way, but also give you a delicious recipe for cheesy chicken crepes, one of our family's favorite recipes.
Stir in chicken, half of the cheese, parsley and salt and pepper to taste.
To finish the stuffed crepes, lay a crêpe out on counter top.
You can have Baked Chicken Crepes using 18 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Baked Chicken Crepes
- It's 2 of Chicken Thigh Fillets.
- Prepare 1 of egg.
- Prepare 1 cup of all-purpose flour.
- Prepare 1 cup of milk.
- It's 1 pinch of salt.
- It's 1 tsp of butter.
- It's 2 tbsp of Olive Oil.
- It's 1 of finely chopped onion.
- Prepare 1 Cup of Chopped Leek.
- Prepare 1 Cup of Chopped mushrooms.
- You need 2 cloves of garlic finely chopped.
- It's 1 tsp of dried thyme.
- You need 200 ml of heavy cream.
- You need 100 ml (1/2 cup) of chicken stock.
- You need to taste of salt and pepper.
- It's 1 tsp of fresh chopped dill.
- It's 1 tsp of fresh chopped parlsey.
- It's 1/2 cup of any grated cheese you like.
Place a couple of tablespoons of filling mixture along the centre and roll up to enclose. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Grits and Pinecones » Recipes » Chicken » Savory Chicken Crepes with Mushrooms. Make-ahead Savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner, an elegant brunch dish or a dinner.
Baked Chicken Crepes instructions
- Fill a small pot with water, add salt and bring to boil. Chop the chicken fillets in bite-sized pieces and add to the boiling water. Cook for about 20 minutes, or until chicken is done..
- When the fillets are cooked, drain and using two forks, shred the chicken well. Set aside..
- FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk, stirring to combine. Add the salt and beat until smooth..
- It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add the butter. When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly. Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture..
- For the filling. In a sauce pan or a skillet heat over high heat the olive oil. Add the Onion. Saute for 2 minutes and add the mushrooms and the leek. Saute for another 5 minutes or until the leek is fragrant and the mushrooms are tender. Add the garlic gloves and the thyme and saute for another 2 minutes..
- Add half the cream (100ml) and the chicken stock. Bring to a simmer, add the shredded chicken, season with salt and pepper and cook, for about 5 minutes or until slightly thickened. Remove from heat and add the dill..
- Preheat oven to 200C fan-forced. Place 1 crepe on a flat surface. Top with 1/4 of the filling and roll up to enclose. Place in a fitting baking dish and repeat with the remaining crepes and filling..
- Drizzle the rest of the cream over the crepes and sprinkle the grated cheese and the parsley on top. Bake for about 15 to 20 minutes or until golden. Enjoy!.
Spoon more bechamel on top and sprinkle with cheese. Place the crepes, seam-side down, in the baking dish. Divide chicken mixture equally in the center of each crepe. Place rolled crepes, seam-side down, in a baking dish. The next day, remove the pan with the stuffed crepes from the refrigerator, let it sit at room temperature for an hour.