Chicken Or Turkey Cheese Crepes Recipes

TURKEY CREPES

Steps:

• In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in remaining ingredients; heat through., Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.

SAVORY CHEESY CHICKEN CREPES

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.

CHICKEN CREPES

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-CHEESE CREPES

Steps:

• Note: make crepes *first*; then they will be ready when the sauce and filling are finished.
• CREPES: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended.
• Heat a lightly greased 6-inch skillet.
• Remove from heat.
• Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread batter.
• Return to heat; brown on one side only.
• (Or, cook on an inverted crepe pan.)
• Invert pan over paper toweling; remove crepe.
• Repeat to make 16-18 crepes; greasing skillet occasionally.
• Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.
• Just make a stack, alternating each crepe with 2 layers of waxed paper.
• Then overwrap the stack in a moisture-vaporproof bag.
• Freeze up to 4 months.
• Let crepes thaw at room temperature about 1 hour before using.
• CHEESE SAUCE: In a medium saucepan melt butter. Stir in flour and salt.
• Add milk, water and chicken bouillon granules all at once.
• Cook and stir over medium heat until thickened and bubbly. Cook and stir 1-2 minutes more.
• Stir in cheese, wine, parsley and pepper sauce.
• Remove 1 cup of the cheese sauce and set aside.
• Stir drained mushrooms into remaining sauce.
• FILLING: Cook peas according to package directions; drain.
• Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce.
• Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge.
• Roll up crepe.
• Place, seam side down, in a 12x7x2 inch baking dish.
• Repeat with remaining crepes.
• Pour the remaining cheese sauce over crepes.
• Sprinkle with paprika, if desired.
• Cover; bake in a 375 oven for 18-20 minutes or until heated through.
• Let stand 10 minutes before serving.

CHEESY CHICKEN CREPES

Steps:

• In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. 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 filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

CRISP TURKEY-STUFFED CREPES

Steps:

• In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour.
• Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg
• Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
• Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.

EASY CHICKEN-STUFFED CREPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

CHICKEN (OR TURKEY) CHEESE CREPES

Steps:

• Crepes:
• Mix all crepe ingredients in a bowl and beat with a rotary beater.
• until blended.
• Heat a lightly greased 6-inch skillet.
• Remove from heat.
• Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread.
• batter.
• Return to heat; brown on one side only.
• Remove crepe to paper towel.
• Repeat to make 16- 18 crepes; greasing skillet occasionally.
• Cheese sauce:
• In a medium saucepan melt butter.
• Stir in flour and salt.
• Add milk, water and chicken bouillon granules all at once.
• Cook and stir over medium heat till thickened and bubbly.
• Cook and stir 1-2 minutes more.
• Stir in cheese, wine, parsley and Tabasco.
• Remove 1 cup of the cheese sauce and set aside.
• Stir drained mushrooms into remaining sauce.
• Filling:
• Cook peas according to package directions; drain.
• Combine peas, chicken or turkey, pimento and the 1 cup reserved cheese sauce.
• Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch
• rim around edge.
• Roll up crepe.
• Place, seam side down, in a 12x7x2 inch baking dish.
• Repeat with remaining crepes.
• Pour the remaining cheese sauce over crepes.
• Sprinkle with paprika, if desired.
• Cover; bake in a 375F oven for 18-20 minutes or till heated through.
• Let stand 10 minutes before serving.