Chicken-Cheese Crepes

Marina Gordon


I "adopted" this recipe and am just so glad I did... It's really good and disappears FAST.


★★★★★ 1 vote



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1 c
1/2 c
1 Tbsp
cooking oil
1/4 tsp


6 Tbsp
1/3 c
1/4 tsp
2 c
1 c
1 Tbsp
chicken bouillon
1/2 c
gruyere cheese
1/4 c
white wine, dry
2 Tbsp
1/3 tsp
hot pepper sauce
2 oz
mushrooms, drained


7 oz
frozen peas
2 c
chicken, cooked and chopped
2 Tbsp
pimento, chopped
1/4 tsp

How to Make Chicken-Cheese Crepes


  • 1Note: make crepes *first*; then they will be ready when the sauce and filling are finished.
  • 2CREPES: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended.
  • 3Heat a lightly greased 6-inch skillet.
  • 4Remove from heat.
  • 5Spoon in about 2 tablespoons of batter; lift and tilt skillet to spread batter.
  • 6Return to heat; brown on one side only.
  • 7(Or, cook on an inverted crepe pan.)
  • 8Invert pan over paper toweling; remove crepe.
  • 9Repeat to make 16-18 crepes; greasing skillet occasionally.
  • 10Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.
  • 11Just make a stack, alternating each crepe with 2 layers of waxed paper.
  • 12Then overwrap the stack in a moisture-vaporproof bag.
  • 13Freeze up to 4 months.
  • 14Let crepes thaw at room temperature about 1 hour before using.
  • 15CHEESE SAUCE: In a medium saucepan melt butter. Stir in flour and salt.
  • 16Add milk, water and chicken bouillon granules all at once.
  • 17Cook and stir over medium heat until thickened and bubbly. Cook and stir 1-2 minutes more.
  • 18Stir in cheese, wine, parsley and pepper sauce.
  • 19Remove 1 cup of the cheese sauce and set aside.
  • 20Stir drained mushrooms into remaining sauce.
  • 21FILLING: Cook peas according to package directions; drain.
  • 22Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce.
  • 23Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4-inch rim around edge.
  • 24Roll up crepe.
  • 25Place, seam side down, in a 12x7x2 inch baking dish.
  • 26Repeat with remaining crepes.
  • 27Pour the remaining cheese sauce over crepes.
  • 28Sprinkle with paprika, if desired.
  • 29Cover; bake in a 375 oven for 18-20 minutes or until heated through.
  • 30Let stand 10 minutes before serving.

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About Chicken-Cheese Crepes

Course/Dish: Chicken

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