Baked Chicken Crepes. A creamy chicken and mushroom crepe recipe with bechamel sauce and topped with gruyere cheese and baked! Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe. In this savory crepe recipe I show you not only how to make crepes the easiest way, but also give you a delicious.
This is a simple recipe with salt, pepper, and olive oil, but so versatile.
These chicken crepes are made easy and tasty with a simple sauce, crunch sliced water chestnuts Easy homemade chicken crepes are a snap to prepare with the simple chicken and sauce mixture.
Arrange the crêpes flat on a large work surface.
You can have Baked Chicken Crepes using 18 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Baked Chicken Crepes
- Prepare 2 of Chicken Thigh Fillets.
- It's 1 of egg.
- It's 1 cup of all-purpose flour.
- It's 1 cup of milk.
- It's 1 pinch of salt.
- It's 1 tsp of butter.
- Prepare 2 tbsp of Olive Oil.
- You need 1 of finely chopped onion.
- It's 1 Cup of Chopped Leek.
- You need 1 Cup of Chopped mushrooms.
- You need 2 cloves of garlic finely chopped.
- Prepare 1 tsp of dried thyme.
- Prepare 200 ml of heavy cream.
- You need 100 ml (1/2 cup) of chicken stock.
- It's to taste of salt and pepper.
- Prepare 1 tsp of fresh chopped dill.
- It's 1 tsp of fresh chopped parlsey.
- You need 1/2 cup of any grated cheese you like.
Divide the chicken filling evenly among them Roll each crêpe into a thick cylinder. Arrange the filled crêpes in a single layer in the baking dish. Chicken Crepes Chicken Florentine Crepes Recipe Poached Chicken Comida Diy Savory Crepes Herbed Chicken Crepes with Fresh Rosemary Cream Sauce. oh. my. gosh. huge success! and I. Our family loves all kinds of outdoor activities, including fishing, hunting and swimming.
Baked Chicken Crepes instructions
- Fill a small pot with water, add salt and bring to boil. Chop the chicken fillets in bite-sized pieces and add to the boiling water. Cook for about 20 minutes, or until chicken is done..
- When the fillets are cooked, drain and using two forks, shred the chicken well. Set aside..
- FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk, stirring to combine. Add the salt and beat until smooth..
- It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add the butter. When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly. Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture..
- For the filling. In a sauce pan or a skillet heat over high heat the olive oil. Add the Onion. Saute for 2 minutes and add the mushrooms and the leek. Saute for another 5 minutes or until the leek is fragrant and the mushrooms are tender. Add the garlic gloves and the thyme and saute for another 2 minutes..
- Add half the cream (100ml) and the chicken stock. Bring to a simmer, add the shredded chicken, season with salt and pepper and cook, for about 5 minutes or until slightly thickened. Remove from heat and add the dill..
- Preheat oven to 200C fan-forced. Place 1 crepe on a flat surface. Top with 1/4 of the filling and roll up to enclose. Place in a fitting baking dish and repeat with the remaining crepes and filling..
- Drizzle the rest of the cream over the crepes and sprinkle the grated cheese and the parsley on top. Bake for about 15 to 20 minutes or until golden. Enjoy!.
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