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.
CREAMY CHICKEN, MUSHROOM & SPINACH CREPES
This delicious and rather low cal, healthy chicken crêpe recipe below is a crowd favorite. Bursting with flavor, the hints of garlic and lemon will delight the taste buds. This recipe takes a bit of time, is easier if you have a helper and/or prep before hand, but is well worth it in the end.
Provided by Darci Juris
Categories Chicken
Time 1h
Number Of Ingredients 22
Steps:
- 1. First, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
- 2. Meanwhile, make the crêpes - Combine all ingredients in electric blender, cover and process until smooth. Coat an 8-inch nonstick skillet with cooking spray, place over medium heat. Pour about ¼ cup of batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted to flip and remove when done cooking). Place crêpe on wax paper and let cool. Repeat process until all batter is used.
- 3. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done. Spoon mixture into bowl, sprinkle with remaining lemon juice and pepper and set aside.
- 4. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt; add chicken to mixture.
- 5. Stir in sour cream and mayonnaise. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve.
CHICKEN AND MUSHROOM CREPES
I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 5
Number Of Ingredients 20
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.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g
CREAMY CHICKEN, SPINACH & MUSHROOM CREPES
Crêpes can be sweet or savory. They can be served as appetizers, main courses, side dishes or desserts. Crêpe fillings can honestly be whatever your heart desires. For main courses, crêpes are typically filled with a combination of ingredients ranging from different meats, vegetables, cheeses and eggs. Dessert crêpes include...
Provided by Darci Juris
Categories Chicken
Time 1h
Number Of Ingredients 22
Steps:
- 1. First, in a bowl, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended.
- 2. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
- 3. For crêpes - Combine all ingredients in electric blender, cover and process until smooth.
- 4. Heat an 8-inch nonstick skillet over medium heat, and coat with cooking spray.
- 5. Pour about ¼ cup of batter into heated pan; quickly tilt pan in all directions so batter covers pan with a thin circular film.
- 6. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted with a spatula to flip and remove when done cooking).
- 7. Place crêpe on wax paper and let cool.
- 8. Repeat process until all batter is used.
- 9. Filling - Combine honey and yogurt together, and set aside.
- 10. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done.
- 11. Spoon mixture into a bowl, sprinkle with remaining lemon juice, salt and pepper, and set aside.
- 12. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt.
- 13. Add chicken to mixture.
- 14. Stir in yogurt mixture, combine well.
- 15. Remove from heat. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve and enjoy!
CHICKEN-SPINACH CREPES WITH MUSHROOM CREAM SAUCE
Crepes aren't always sweet. Fill this savory crepe with an irresistible blend of chicken and spinach. Topped with a mushroom-cream sauce, it's the perfect recipe to impress your brunch guests.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 26
Steps:
- In a large nonstick skillet melt the 1 tablespoon butter over medium-high heat. Add spinach. Toss in skillet for 30 to 60 seconds or just until spinach wilts. Remove from heat. Transfer to a large bowl. Stir in chicken, water chestnuts, mozzarella cheese, cottage cheese, Parmesan cheese, salt, nutmeg, and pepper.
- Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
- Spread about 2 tablespoons of the chicken-spinach mixture over half of each crepe. Fold each crepe in half; fold in half again, forming a triangle. Arrange filled crepes in the prepared baking dish, overlapping slightly.
- Bake for 20 to 25 minutes or until heated through.
- Meanwhile, for mushroom sauce, in a large nonstick skillet melt the 2 tablespoons butter over medium heat. Add onion; cook for 2 minutes. Add mushrooms; cook for 5 minutes more. Add broth and bouillon granules; cook and stir until boiling, scraping up browned bits from the bottom of the skillet. Stir in whipping cream. Simmer, uncovered, for 10 to 12 minutes or until sauce is thickened and bubbly. Add Marsala; cook and stir for 1 minute more. Serve mushroom sauce over filled crepes. If desired, sprinkle with parsley. Crepes
- In a blender combine all ingedients; blend until smooth.
- Heat a lightly greased small skillet over medium-high heat; remove from heat. Pour in about 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook 1 minute or until browned on one side. Turn crepe over; cook 1 minute more. Slide crepe onto paper towel-lined plate. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Cholesterol 159 mg, Protein 22 g, SaturatedFat 16 g, Sodium 593 mg, Sugar 5 g, Fat 30 g, UnsaturatedFat 11 g
CREAMY CHICKEN AND MUSHROOM CREPES
Make your life easier by buying a rotisserie chicken from the deli counter and use the breast meat for this recipe. You'll save time without compromising the calorie count. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 30m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add Creme Frache, stirring until well blended. Add chicken, tossing to coat.
- Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.
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