Best 6 Chicken Crepes In Sherried Mornay Sauce Recipes

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Calling all foodies! Are you looking for a tantalizing and elegant dish that will impress your friends and family? Chicken crepes in a velvety sherried mornay sauce is a delectable recipe that combines the richness of crepes with the savory flavors of chicken and sherry in a creamy and flavorful sauce. With its delightful combination of textures and flavors, this classic French dish is sure to leave a lasting impression on your taste buds. So, let's embark on a culinary journey to create this exquisite dish and indulge in a memorable dining experience.

Here are our top 6 tried and tested recipes!

CHICKEN CREPES



Chicken Crepes image

A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 8

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

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 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 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

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

HUBBY'S FAVORITE CREPES



Hubby's Favorite Crepes image

"This is a great way to use up leftover chicken. It always brings a smile to my husband's face when he comes in for supper and sees it on the table."-Joanne Sieg, River Hills, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 cups 2% milk
2 teaspoons chicken bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons sherry or chicken broth
2 cups finely chopped cooked chicken
2 tablespoons minced fresh parsley, divided
15 prepared crepes (9 inches)
Additional sour cream, optional

Steps:

  • In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper., Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through., Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.

Nutrition Facts : Calories 460 calories, Fat 23g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 752mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN FRITTERS GRAND'MERE WITH MORNAY SAUCE



Chicken Fritters Grand'mere With Mornay Sauce image

Make and share this Chicken Fritters Grand'mere With Mornay Sauce recipe from Food.com.

Provided by sweetcakes

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup flour
1 1/2 teaspoons salt
1/4 teaspoon marjoram
1/4 teaspoon paprika
1 teaspoon baking powder
2 eggs, seperated
1/3 cup cold milk
2 tablespoons sherry wine
1 cup cooked diced chicken
1 cup cooked peas
3 cups safflower oil
3 tablespoons butter
3 tablespoons flour
1 1/4 cups chicken broth
1 1/4 cups half-and-half cream
1/2 cup freshly grated parmesan cheese

Steps:

  • Sift the flour together with the salt, herbs and baking powder.
  • Beat the egg yolks until creamy then beat in the milk and sherry.
  • Slowly beat the flour into the liquid.
  • Beat the egg whites until they are stiff and fold into the batter.
  • Fold in the chicken and peas.
  • Heat the oil to 375*F. Drop small batches of spoonful size batter into the oil and cook until golden brown.
  • Great dipped in Mornay Sauce.
  • Mornay Sauce:.
  • Heat the butter in a sauce pan.
  • Add the flour and cook 2 minutes over low heat.
  • Stir in the chicken broth and cream.
  • Reduce heat and simmer until thickened.
  • Stir in the cheese and simmer for 2 more minutes.
  • Makes 3 cups.

Nutrition Facts : Calories 1936.5, Fat 188.5, SaturatedFat 24.6, Cholesterol 170.5, Sodium 1533.6, Carbohydrate 41.1, Fiber 3.3, Sugar 3.4, Protein 18.5

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 prevent any scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your crepes and sauce will taste. If possible, use organic or locally sourced ingredients.
  • Make sure your crepes are thin: The thinner your crepes, the more delicate they will be. If your crepes are too thick, they will be more difficult to roll and will not cook evenly.
  • Don't overcook your crepes: Crepes should be cooked just until they are golden brown. If you overcook them, they will be dry and brittle.
  • Use a good quality cheese: The cheese you use for your Mornay sauce is important. Use a cheese that melts well and has a good flavor. Gruyère, cheddar, and Parmesan are all good choices.
  • Don't boil the sauce: When you are making the Mornay sauce, do not let it boil. Boiling will cause the sauce to separate.
  • Serve the crepes immediately: Crepes are best served immediately after they are made. If you need to make them ahead of time, you can store them in the refrigerator for up to 2 days. To reheat, simply warm them in a preheated oven or microwave.

Conclusion:

Chicken crepes in sherried Mornay sauce is a delicious and elegant dish that is perfect for a special occasion. With a little planning and preparation, you can easily make this dish at home. Just follow the tips above and you will be sure to impress your guests.

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