Crepes With Chicken And Spinach Filling Recipes

CHICKEN-SPINACH CREPES WITH MUSHROOM CREAM SAUCE

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.

CREPES WITH CHICKEN AND SPINACH FILLING

Steps:

• For crepes, beat in one egg into a deep bowl, season with a pinch of salt. Whisk nicely using a whisk or a mixer. Pour milk and water, whisk once again. Sift the flour to the mixture and give the batter the last whisk. Make sure to get rid of all the lumps. The fluid should be smooth for the best result. Let the batter rest for 15-20 minutes before making crepes.
• Lightly grease a non-stick pan and let it heat on medium setting of the stove. Take a full ladle of batter and evenly distribute it over the surface of the pan by swirling motions. Cook on each side until golden.
• Make crepes by using all the batter. Stack them on the flat plate.
• For the filling, cut chicken breast into small pieces. Cook them in oil on high heat until cooked through. Add salt only at the end of the process, so that chicken meat stays juicy. Here you can also add some extra seasoning, for example, the mix of your favorite dried herbs.
• While chicken is cooking on the stove, combine half-and-half cream, grated light cheese, and crushed garlic cloves in a deep bowl. Add marjoram to the mix and nicely whisk the mixture.
• Add spinach to the skillet with the chicken and cook for a minute constantly stirring the mixture. Pour the creamy sauce into the skillet.
• Let it cook for 2 to 5 minutes until the sauce becomes thick. Add salt and freshly ground black pepper.
• Place a heaped tablespoon of the filling in the center of the crepe and then roll it in the desired shape.
• Place all the rolled crepes with filling in a casserole dish and sprinkle grated hard cheese over.
• Bake chicken crepes for 10 minutes in the preheated oven at 350ºF/180°C or until cheese melts. Serve still warm!

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 SPINACH CREPES FILLING

Steps:

• cook chicken breasts in boling water.
• when done, take out and shred.
• Put heat oil in pan on low, add garlic and saute alittle. Wash spinach and add with chicken, chopped tomatoes, sour cream, salt, mix and cover. Simmer until tomatoes soften up and spinach wilts.
• Add alfredo sauce (I used ready-made) to bottom of pan. Fill crepe and place on top of sauce. Make one layer and put more sauce on top. Sprinkle cheese on top and put in 450 oven for 12 minutes.