Spinach Chicken Crepes 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.

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.

CREAMY CHICKEN, MUSHROOM & SPINACH CREPES

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.