Best Chicken Stuffed Crepes Recipes

EASY CHICKEN-STUFFED CREPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

CHICKEN AND MUSHROOM STUFFED CREPES

Steps:

• Crepes Combine the eggs, milk, flour and salt in a blender and blend at high speed for about a minute. Cover and let sit at room temperature for about a half hour. After resting, whisk in three (3) tablespoons of the melted butter. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter just covers the entire bottom of the pan. Pour any excess batter back into the bowl. Loosen the edges of the crêpe with a wood spatula (you can find them in any specialty cooking store). You can use a spatula to turn the crêpe, but you will get the best results if you turn it with your fingers. Using both hands, pick up the loosened edges with your thumb and index finger and flip it over. Cook on the other side until lightly golden (about a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. Filling In a large skillet, saute chopped bacon for about 2 minutes. Add white onions and saute about 2 minutes before adding chicken and sauteeing for another 3 minutes turning mixture occassionally. Add mushrooms, epazote, and garlic. Sauté until mushrooms are brown and mushroom liquid has evaporated, about 10 minutes. Season with salt and pepper. Brush small baking sheet with oil. Arrange 1 prepared crepe, brown spots up, on work surface. Place 2 packed tablespoons filling in center. Fold crepe in half. Fold in half again, forming triangle. Place filled crepe on prepared sheet. Repeat with 11 more crepes and all of filling. (Can be made 1 day ahead. Cover with foil and chill.) Preheat oven to 350°F. Place 2 filled crepes on a ovenproof platter. Sprinkle with cheese. Bake until cheese melts, about 12 minutes.

CHICKEN STUFFED CRêPES WITH POBLANO SAUCE

Steps:

• 1. To make the crêpe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• 2. Preheat oven to 350ºF and grease a 13 x 9 x 2" glass baking dish with butter; set aside.
• 3. To make the poblano sauce: In a large skillet over medium-high heat, melt butter. Add onions and cook until translucent, about 4 minutes. Add poblano peppers and cook for 1 minute. Add heavy cream and bring to a boil. Reduce heat to medium and simmer until reduced and cream coats back of spoon, about 6 minutes. Cool mixture slightly before transferring to blender and process until smooth; season poblano sauce with pepper. Return sauce to the same skillet and keep warm over low heat until ready to serve.
• 4. Heat a 10" diameter non-stick skillet over medium-high heat. Brush the pan with oil (or cooking spray). Add scant ¼ cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 - 45 seconds until golden on the bottom, adjusting heat as necessary, to prevent burning. Using a spatula, turn the crêpe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• 5. Stuff each crêpe with ¼ cup chicken and ¼ cup grated cheese. Transfer to prepared baking dish, fitting them snugly into dish. Cover baking dish with foil and bake until cheese melts, about 15 minutes.
• 6. To serve, arrange crêpes on a platter and pour the sauce on top. Garnish with corn kernels, sour cream and chopped cilantro.
• 7. Notes: The sauce can be served over fettuccini instead of crêpes. For an enchilada casserole version; layered sauce in a baking dish, then tortilla, diced chicken, queso fresco (cheese) and repeated layers. Top with more queso fresco.
• 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=GyQy2LHTpPU

CHICKEN STUFFED CREPES

Steps:

• Preheat oven to 325°F.
• Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
• Remove chicken medallions from pan, retaining juices.
• Cook spinach, onion and mushrooms just until done, then add chicken back inches
• Add parmesan to chicken and veggies, mix well.
• Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
• Spoon tomato sauce over crepes, top with mozzarella cheese.
• Bake at 325F for 20 minutes.