Chicken Stuffed Crêpes With Poblano Sauce Recipes

CHICKEN STUFFED CRêPES WITH POBLANO SAUCE

Steps:

• 1. To make the crêpe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• 2. Preheat oven to 350ºF and grease a 13 x 9 x 2" glass baking dish with butter; set aside.
• 3. To make the poblano sauce: In a large skillet over medium-high heat, melt butter. Add onions and cook until translucent, about 4 minutes. Add poblano peppers and cook for 1 minute. Add heavy cream and bring to a boil. Reduce heat to medium and simmer until reduced and cream coats back of spoon, about 6 minutes. Cool mixture slightly before transferring to blender and process until smooth; season poblano sauce with pepper. Return sauce to the same skillet and keep warm over low heat until ready to serve.
• 4. Heat a 10" diameter non-stick skillet over medium-high heat. Brush the pan with oil (or cooking spray). Add scant ¼ cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 - 45 seconds until golden on the bottom, adjusting heat as necessary, to prevent burning. Using a spatula, turn the crêpe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• 5. Stuff each crêpe with ¼ cup chicken and ¼ cup grated cheese. Transfer to prepared baking dish, fitting them snugly into dish. Cover baking dish with foil and bake until cheese melts, about 15 minutes.
• 6. To serve, arrange crêpes on a platter and pour the sauce on top. Garnish with corn kernels, sour cream and chopped cilantro.
• 7. Notes: The sauce can be served over fettuccini instead of crêpes. For an enchilada casserole version; layered sauce in a baking dish, then tortilla, diced chicken, queso fresco (cheese) and repeated layers. Top with more queso fresco.
• 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=GyQy2LHTpPU

CHICKEN AND MUSHROOM CREPES

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.

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.

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

Steps:

• Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
• For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• Preheat oven to 350 degrees F.
• For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
• Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
• To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

CHICKEN FRENCH CRêPES

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.