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Cheesy Chicken Crepes Recipe

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Our family loves all kinds of outdoor activities, including fishing, hunting and swimming. Indoors, my favorite pastime is cooking delicious dishes like these creamy crepes.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • CREPES:
  • 1 cup milk
  • 3 eggs
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1/2 pound thinly sliced fresh mushrooms
  • 1/3 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3/4 cup mayonnaise
  • 2 cups milk, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 2 cups chopped cooked chicken

Nutritional Facts

2 filled crepes equals 635 calories, 44 g fat (16 g saturated fat), 215 mg cholesterol, 886 mg sodium, 28 g carbohydrate, 1 g fiber, 30 g protein.

Directions

  1. In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes.
  2. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture.
  4. Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes.
  5. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.
Originally published as Cheesy Chicken Crepes in Country Chicken Cookbook 1995, p83

Nutritional Facts

2 filled crepes equals 635 calories, 44 g fat (16 g saturated fat), 215 mg cholesterol, 886 mg sodium, 28 g carbohydrate, 1 g fiber, 30 g protein.

Reviews for Cheesy Chicken Crepes(1)

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MY REVIEW
Reviewed Dec. 27, 2010

This recipe doesn't take any talent...just time! These crepes are amazing and every single time I make them for company, they are a hit. I leave out the mushrooms in a couple for myself and you could also add some other favorite ingredients. LOVE this!

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