Chicken-Cheese Crepes

Chicken-cheese Crepes
1
Marina Gordon

By
@oilcitygirl

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

Rating:

★★★★★ 1 vote

Comments:
1 Comment

Ingredients

  • 1 c
    flour
  • 1/2 c
    milk
  • 2
    eggs
  • 1 Tbsp
    cooking oil
  • 1/4 tsp
    salt

  • SAUCE INGREDIENTS

  • 6 Tbsp
    butter
  • 1/3 c
    flour
  • 1/4 tsp
    salt
  • 2 c
    milk
  • 1 c
    water
  • 1 Tbsp
    chicken bouillon
  • 1/2 c
    gruyere cheese
  • 1/4 c
    white wine, dry
  • 2 Tbsp
    parsley
  • 1/3 tsp
    hot pepper sauce
  • 2 oz
    mushrooms, drained

  • FILLING INGREDIENTS

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

How to Make Chicken-Cheese Crepes

Step-by-Step

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

Printable Recipe Card

About Chicken-Cheese Crepes

Course/Dish: Chicken

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