Best 20 Chicken Crepes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken crepes are a delightful culinary creation that combines the richness of chicken with the delicate texture of crepes. This versatile dish can be enjoyed as a savory breakfast, a light lunch, or an elegant dinner. Whether you prefer classic fillings like sautéed mushrooms and creamy sauce, or crave something more adventurous like a Thai-inspired curry filling, there's a chicken crepe recipe out there to tantalize your taste buds. With careful preparation and the freshest ingredients, you can create mouthwatering chicken crepes that will impress your family and friends.

Here are our top 20 tried and tested recipes!

CHICKEN AND MUSHROOM CREPES



Chicken and Mushroom Crepes image

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

5 tablespoons butter, divided
2 tablespoons canola oil
3 boneless, skinless chicken breasts, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
⅓ cup finely chopped onion
¼ cup all-purpose flour
2 cups milk
2 cubes chicken bouillon
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup sour cream
3 tablespoons dry sherry
2 teaspoons dried parsley, divided
1 cup milk
¾ cup all-purpose flour
1 egg
1 tablespoon butter, melted
1 ½ teaspoons white sugar
¼ teaspoon vanilla extract
¼ teaspoon baking powder

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

CHEESY CHICKEN CREPES



Cheesy Chicken Crepes image

Our family loves all kinds of outdoor activities, including fishing, hunting and swimming. Indoors, my favorite pastime is cooking delicious dishes like these creamy crepes.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

CREPES:
1 cup whole milk
3 large eggs
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1/2 pound thinly sliced fresh mushrooms
1/3 cup sliced green onions
2 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 cup mayonnaise
2 cups whole milk, divided
1-1/2 cups shredded cheddar cheese, divided
2 cups chopped cooked chicken

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.

Nutrition Facts : Calories 635 calories, Fat 44g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 886mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

CHICKEN CREPES



Chicken Crepes image

Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.

Provided by Ultimate Food Junkie

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon butter, melted
1 1/2 cups finely cut up cooked chicken
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Crepes:.
  • Mix flour, baking powder and salt.
  • Stir in remaining ingredients.
  • Beat with electric mixer until smooth.
  • Lightly butter small skillet; heat over medium heat until bubbly.
  • For each crepe, pour 1/4 cup of the batter into skillet.
  • Immediately rotate skillet until thin film of batter covers bottom.
  • Cook until light brown, turn, and cook other side until light brown.
  • Stack crepes, covering with a towel to prevent drying out while preparing filling.
  • Gravy:.
  • Heat butter over low heat until melted in a sauce pan.
  • Blend in flour and salt.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in broth.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Filling:.
  • Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
  • Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
  • Put about 1/4 cup of mixture on center of each crepe and roll up.
  • Place crepes seam side down in a 9x13 baking dish.
  • Pour remaining gravy over crepes.
  • Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
  • Can be frozen before baking, just thaw completely before putting in the oven.
  • Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING



Savory Crepes with Creamy Chicken, Ham and Mushroom Filling image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 crepes

Number Of Ingredients 32

1 tablespoon minced fresh tarragon leaves
12 Crepes, recipe follows
1 tablespoon chopped green onions
6 tablespoons unsalted butter
1 cup grated Gruyere
1/4 cup all-purpose flour
2 cups chicken stock, hot
3/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pinch salt
3/4 cup all-purpose flour
6 teaspoons melted unsalted butter
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk

Steps:

  • Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
  • In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
  • In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
  • Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
  • To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
  • Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
  • Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
  • Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
  • Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into 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., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

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

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

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.

CHICKEN BROCCOLI CREPES



Chicken Broccoli Crepes image

When I organized food and nutrition training for our county 4-H'ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 crepes.

Number Of Ingredients 14

1 cup plus 2 tablespoons whole milk
2 large eggs
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups shredded cheddar cheese, divided
2 cups sour cream
2 packages (8 ounces each) frozen broccoli spears, cooked and drained
2-1/2 cups cubed cooked chicken

Steps:

  • In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup 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., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 1104 calories, Fat 73g fat (47g saturated fat), Cholesterol 409mg cholesterol, Sodium 1538mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 60g protein.

CREAMY CHICKEN CREPES



Creamy Chicken Crepes image

Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese.

Provided by Clark and Ingrid

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 8

Number Of Ingredients 11

½ cup condensed cream of chicken soup
2 ½ tablespoons mayonnaise
2 ½ tablespoons heavy whipping cream
1 ½ tablespoons grated onion
1 ½ teaspoons lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
2 ½ cups chopped cooked chicken
8 crepes
1 cup firmly packed grated Cheddar cheese
⅓ cup heavy whipping cream

Steps:

  • Preheat oven to 390 degrees F (199 degrees C).
  • Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine.
  • Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream.
  • Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 24.6 g, Cholesterol 239 mg, Fat 27.5 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.8 g, Sodium 332.1 mg, Sugar 5.5 g

CHICKEN CORDON BLEU CREPES



Chicken Cordon Bleu Crepes image

I came up with these crepes one day as a way to use up leftover chicken and ham. It's an elegant dish that only looks like you fussed. -Susan Kemmerer, Telford, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 7 servings.

Number Of Ingredients 15

1 cup all-purpose flour
2 large eggs
1-1/4 cups whole milk
FILLING:
2 cups coarsely chopped cooked chicken
2/3 cup chopped fully cooked ham
1 cup shredded Swiss cheese
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1-1/2 cups whole milk
1/4 cup shredded Swiss cheese
2 tablespoons chopped fully cooked ham
Minced fresh parsley

Steps:

  • In a small bowl, whisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons 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 plate. Repeat with remaining batter, adding oil to the skillet as needed. Place waxed paper between crepes. , Sprinkle the chicken, ham and cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9-in. baking dish., For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce.

Nutrition Facts :

ASPARAGUS CHICKEN CREPES



Asparagus Chicken Crepes image

With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. They're a wonderful change of pace from everyday fare.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

2 eggs
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar
1/2 cup condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
Dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham
1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise

Steps:

  • For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons 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 between., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese. , Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 477 calories, Fat 33g fat (11g saturated fat), Cholesterol 187mg cholesterol, Sodium 775mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN DIVAN CREPES



Chicken Divan Crepes image

This is such a wonderful recipe! If you don't make crepes, don't worry, most grocery stores sell them in the produce or deli departments now!

Provided by Shawnee TX

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups cheddar cheese, grated
2 cups sour cream
1 1/2 lbs broccoli, cooked & drained
2 cups chicken, cooked & chopped
12 crepes

Steps:

  • Over medium heat, melt butter in a small saucepan.
  • Stir in flour and cook until bubbly.
  • Add chicken broth and Worcestershire sauce; cook, stirring until thickened.
  • Add 2 cups grated cheddar cheese and stir in to sauce until melted.
  • Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly.
  • In a large shallow baking dish, place cooked broccoli and cooked chicken on each crepe.
  • Spoon 1 tablespoon sauce over each, and fold crepes over.
  • Pour remaining sauce over all.
  • Sprinkle with remaining cup of cheese.
  • Cover and heat in 350°F oven for 20 to 30 minutes.

CHICKEN OR TURKEY CREPES WITH TARRAGON



Chicken or Turkey Crepes with Tarragon image

I've made these for years, and it's a great way to use leftover chicken or turkey! If you're not in the mood for tarragon, just use your favorite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

Provided by SHODGIN

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 55m

Yield 12

Number Of Ingredients 12

3 recipes Basic Crepes
4 tablespoons butter
2 tablespoons finely chopped onion
4 tablespoons all-purpose flour
1 cup milk
¾ cup chicken broth
¼ cup dry white wine
¼ teaspoon chopped dried tarragon
2 egg yolks
2 cups diced cooked chicken
salt to taste
¼ cup milk

Steps:

  • Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth, wine, and tarragon; stir over medium-low heat until thickened (about 4 minutes).
  • In a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.
  • In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.
  • Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes.
  • Bake in a preheated oven 20 minutes, or until sauce begins to bubble.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 3.6 g, Cholesterol 64.2 mg, Fat 6.9 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 113.9 mg, Sugar 1.4 g

CHICKEN CREPES IN SHERRIED MORNAY SAUCE



Chicken Crepes in Sherried Mornay Sauce image

Another wonderful recipe from my friend, Gaye. This take a little prep work, but the end result is restaurant quality that will impress your dinner guests. These are WONDERFUL! I especially like the fact that they can be made ahead of time.I make Crepes Aux Fines Herbes,#225395, to fill with the chicken mixture.

Provided by Leslie in Texas

Categories     Poultry

Time 2h

Yield 16 crepes, 8 serving(s)

Number Of Ingredients 27

1 (3 -4 lb) roasting chickens
4 celery ribs, chopped
1 large onion, peeled and chopped
1 bay leaf
3 bunches green onions, chopped
1/2 lb fresh mushrooms, sliced
1/4 cup butter
1 (10 ounce) package spinach, cooked and drained well (I squeeze mine out in a clean dishtowel)
1 (10 ounce) can cream of chicken soup
1 teaspoon sugar
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dry mustard
2 tablespoons dry sherry
1 tablespoon msg (optional)
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup heavy cream
1/4 cup dry sherry
1/2 cup swiss cheese, shredded
1/4 teaspoon nutmeg (to taste)
parmesan cheese, to sprinkle top with
paprika, to sprinkle top with

Steps:

  • Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
  • Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
  • While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
  • Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
  • Place a heaping spoonful of the mixture in the center of each crepe and roll.
  • Place in a shallow oven-proof dish, seam side down.
  • Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
  • Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
  • This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
  • A serving is two crepes per person.
  • Sherried Mornay Sauce:.
  • Make a white roux with the butter and flour.
  • Add milk and whisk over medium heat.
  • Boil 1 minute, whisking constantly.
  • Remove from heat and add salt, pepper, cream, and sherry.
  • Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
  • Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
  • Serve with any extra sauce.

Nutrition Facts : Calories 506.8, Fat 37.2, SaturatedFat 16.5, Cholesterol 136.8, Sodium 1213.9, Carbohydrate 16.1, Fiber 3.1, Sugar 3.9, Protein 26.4

CHICKEN FLORENTINE CREPES



Chicken Florentine Crepes image

Make and share this Chicken Florentine Crepes recipe from Food.com.

Provided by cervantesbrandi

Categories     Breakfast

Time 30m

Yield 4 crepes

Number Of Ingredients 9

1 (8 ounce) package frozen spinach leaves (thawed)
6 baby portabella mushrooms, sliced thick
2 garlic cloves, finely minced
1/2 yellow onion, diced
1 boneless skinless chicken breast
2 tablespoons butter
salt and pepper
1 ounce shredded swiss cheese
1 (16 ounce) package crepes

Steps:

  • Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
  • Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
  • Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
  • Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
  • Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
  • Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.

CHICKEN STREET CREPES



Chicken Street Crepes image

Just like there are street tacos, the French have street crepes. The combinations are endless. The use of rotisserie chicken makes this crepe recipe fast to prepare.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 50m

Yield 5

Number Of Ingredients 11

¾ cup milk
½ cup all-purpose flour
2 eggs
1 tablespoon melted butter
1 pinch salt
cooking spray
1 tablespoon butter
1 cup spinach leaves
¼ cup sliced shallots
1 cup chopped cooked chicken
½ cup Brie cheese

Steps:

  • Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
  • Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
  • Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
  • Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
  • Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 13 g, Cholesterol 124.9 mg, Fat 13.6 g, Fiber 0.5 g, Protein 16.1 g, SaturatedFat 7.1 g, Sodium 220.6 mg, Sugar 2.2 g

SAVORY CHICKEN CREPES



Savory Chicken Crepes image

Crepes are normally used for sweet desserts or breakfast, but I have added my own little twist to this French creation. It makes for a savory dinner that pleased my husband.

Provided by tjchilds

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 6

Number Of Ingredients 22

non-stick cooking spray
1 (14 ounce) package boneless, skinless chicken breast cutlets
salt and ground black pepper to taste
1 tablespoon olive oil
2 green bell peppers, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup diced portobello mushroom caps
1 small red onion, chopped
½ cup shredded Monterey Jack cheese
½ cup shredded mild Cheddar cheese
½ cup shredded sharp Cheddar cheese
2 tablespoons ground cumin
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon minced garlic
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
2 tablespoons butter
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.
  • Season chicken cutlets with salt and pepper.
  • Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks.
  • Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well; season filling with salt and pepper.
  • Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt; beat until batter is smooth.
  • Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula; turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.
  • Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling
  • Bake in the preheated oven until cheeses melt, 5 to 10 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 24.5 g, Cholesterol 139.5 mg, Fat 20 g, Fiber 3.1 g, Protein 27.4 g, SaturatedFat 9.9 g, Sodium 403.3 mg, Sugar 4 g

CURRIED CHICKEN BREAST CREPES



Curried Chicken Breast Crepes image

Not hot but just the right touch of flavor from the curry to make this a delicious and attractive dish.

Provided by Bergy

Categories     Breakfast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

10 cooked crepes (, see recope # 19104)
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup butter
1/2 teaspoon salt
1 tablespoon curry powder
1/4 cup flour
1 cup milk
1 1/2 cups chicken broth
1 tablespoon sherry wine
3 cups cooked chicken breasts, shredded
1/3 cup parmesan cheese, grated

Steps:

  • Saute the onions and the celery in the butter until the onion is translucent Mix in the salt& curry powder.
  • Add flour.
  • cook until it bubbles.
  • Remove from heat and add sherry.
  • Pour in the milk& broth.
  • Cook on low heat until smooth& thick.
  • Pour half the sauce in a bowl and add the chicken.
  • Divide chicken between the ten crepes, fold each one over and place the crepes side by side in a shallow baking dish Pour remaining sauce evenly over the crepes Sprinkle with the Parmesanand bake in a 350F oven for 20-25 minutes.

MEXICAN CHICKEN CREPES



Mexican Chicken Crepes image

Creamy and mildly spicy chicken filling in freshly made crepes with melted cheese on top. Yum! Serve with shredded lettuce, chopped tomatoes, and/or guacamole.

Provided by robertscook

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h

Yield 8

Number Of Ingredients 13

1 cup milk
3 eggs
2 tablespoons vegetable oil, divided
3 tablespoons all-purpose flour
¼ teaspoon salt
2 ½ cups shredded pepper Jack cheese, divided
1 ½ cups diced cooked chicken
1 cup low-fat sour cream
2 green onions, sliced
1 small jalapeno pepper, chopped
4 cloves garlic, chopped
1 teaspoon chili powder
1 teaspoon ground cumin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
  • Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter.
  • Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top.
  • Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 340 calories, Carbohydrate 7.7 g, Cholesterol 147.9 mg, Fat 24.9 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 11.7 g, Sodium 395.3 mg, Sugar 1.8 g

OLIVE AND CHICKEN CURRY CREPES



Olive and Chicken Curry Crepes image

This is in my top five favorite meals of all time. This is the meal I would serve if a French chef was coming to dinner. A very flavorful main dish that your taste buds will be amazed at!

Provided by LEAH DRISCOLL

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 45m

Yield 7

Number Of Ingredients 17

1 ½ cups all-purpose flour
2 ½ cups milk
3 eggs, beaten
2 tablespoons vegetable oil
½ teaspoon salt
¼ cup butter
1 ¼ cups diced celery
1 cup diced onion
2 tablespoons all-purpose flour
1 teaspoon salt
¾ teaspoon curry powder
1 cup milk
2 cubes chicken bouillon
½ cup warm water
¾ cup sliced black olives
2 ½ cups cooked, diced chicken breast meat
¼ cup freshly grated Parmesan cheese

Steps:

  • To Make Crepes: In a medium bowl combine the flour, milk, eggs, oil and salt and beat together for 1 minute, until you have a smooth, thin batter.
  • Heat a lightly greased medium skillet over medium heat, pouring in a thin layer of crepe batter that covers bottom of pan. Brown on one side only, repeating until all of the batter is used. Set crepes aside.
  • To Make Filling: Melt butter in a large skillet over medium heat and saute celery and onion until just barely tender. Stir in flour, salt and curry, blending well. Dissolve bouillon in water, then pour milk and bouillon mixture into skillet, stirring until well mixed and thickened. Add olives and chicken and mix all together.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spoon some of the filling mixture onto the center of each crepe, leaving enough room to fold edges burrito-style. Fold up crepes and place in a lightly greased 9x13 inch baking dish. Sprinkle with cheese.
  • Bake in preheated oven for about 12 minutes, or until cheese is melted.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 32 g, Cholesterol 154.5 mg, Fat 21.2 g, Fiber 2.1 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1185.1 mg, Sugar 7.6 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use Fresh Ingredients: Fresh ingredients will give your crepes a better flavor and texture. If possible, use organic or locally-sourced ingredients.
  • Don't Overmix the Batter: Overmixing the batter will make your crepes tough. Mix just until the ingredients are combined.
  • Cook the Crepes Over Medium Heat: Medium heat will help the crepes cook evenly without burning.
  • Flip the Crepes Carefully: Crepes are delicate, so be careful when flipping them. Use a spatula to gently loosen the edges of the crepe before flipping.
  • Fill the Crepes Immediately: Crepes are best when filled immediately after they are cooked. This will help prevent them from drying out.
  • Serve the Crepes Warm: Crepes are best served warm. You can keep them warm in a low oven or on a warm plate.

Conclusion:

Crepes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making crepes and impress your friends and family. So get creative and experiment with different fillings and toppings to find your favorite crepe recipe. Bon appétit!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #lunch     #main-dish     #eggs-dairy     #poultry     #american     #oven     #refrigerator     #fall     #spring     #cheese     #eggs     #chicken     #stove-top     #dietary     #seasonal     #low-carb     #low-in-something     #meat     #taste-mood     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Topics