Chicken-Cheese Crepes
1 photo of Chicken-cheese Crepes Recipe
By
Marina Gordon
@oilcitygirl
1
I "adopted" this recipe and am just so glad I did... It's really good and disappears FAST.
Rating:
★★★★★ 1 vote
Comments:
Ingredients
- 1 c
- flour
- 1/2 c
- milk
- 2
- eggs
- 1 Tbsp
- cooking oil
- 1/4 tsp
- salt
- 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
- 7 oz
- frozen peas
- 2 c
- chicken, cooked and chopped
- 2 Tbsp
- pimento, chopped
- 1/4 tsp
- paprika
SAUCE INGREDIENTS
FILLING INGREDIENTS
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.
About Chicken-Cheese Crepes
Course/Dish: Chicken
