Search
by Ingredient

Chicken-Cheese Crepes

StarStarStarStarStar

Your rating

Recipe

 

Yield

servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cheese sauce
6 tablespoons butter
or margarine
Camera
cup all-purpose flour
Camera
1 dash salt
* Camera
2 cups milk
Camera
1 cup water
Camera
1 tablespoon chicken bouillon, powdered
instant
Camera
½ cup gruyere cheese
shredded
Camera
¼ cup wine
white, dry
* Camera
2 tablespoons parsley leaves
snipped
Camera
teaspoon red hot pepper sauce
Camera
2 ounces mushrooms
sliced, drained
Camera
Filling
7 ounces green peas
frozen
Camera
2 cups chicken
or turkey, cooked, chopped
Camera
2 tablespoons pimentos
chopped
Camera
1 x paprika
optional
* Camera
Crepes
1 cup all-purpose flour
Camera
1 ½ cups milk
Camera
2 large eggs
Camera
1 tablespoon vegetable oil
Camera
¼ teaspoon salt
Camera

Ingredients

Amount Measure Ingredient Features
Cheese sauce
9E+1 ml butter
or margarine
Camera
79 ml all-purpose flour
Camera
1 dash salt
* Camera
473 ml milk
Camera
237 ml water
Camera
15 ml chicken bouillon, powdered
instant
Camera
118 ml gruyere cheese
shredded
Camera
59 ml wine
white, dry
* Camera
3E+1 ml parsley leaves
snipped
Camera
0.6 ml red hot pepper sauce
Camera
57.8 ml/g mushrooms
sliced, drained
Camera
Filling
202.3 ml/g green peas
frozen
Camera
473 ml chicken
or turkey, cooked, chopped
Camera
3E+1 ml pimentos
chopped
Camera
1 x paprika
optional
* Camera
Crepes
237 ml all-purpose flour
Camera
355 ml milk
Camera
2 large eggs
Camera
15 ml vegetable oil
Camera
1.3 ml salt
Camera

Directions

Note: make crepes first; then they'll be ready when the sauce and filling are finished.

Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended.

Heat a lightly greased 6-inch skillet.

Remove from heat.

Spoon in about 2 Tablespoons of batter; lift and tilt skillet to spread batter.

Return to heat; brown on one side only. (Or, cook on an inverted crepe pan.)

Invert pan over paper toweling; remove crepe.

Repeat to make 16- 18 crepes; greasing skillet occaionally.

Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.

Just make a stack, alternating each crepe with 2 layers of waxed paper.

Then overwrap the stack in a moisture-vaporproof bag.

Freeze up to 4 months. Let crepes thaw at room temperatur about 1 hour before using.

Cheese sauce: In a medium sucepan melt butter.

Stir in flour and salt.

Add milk, water and chicken bouillon granules all at once.

Cook and stir over medium heat until thickened and bubbly.

Cook and stir 1 to 2 minutes more.

Stir in cheese, wine, parsley and hot sauce.

Remove 1 cup of the cheese sauce and set aside.

Stir drained mushrooms into remaining sauce.

Filling: Cook peas acording to package directions; drain.

Combine peas, chicken/turkey, pimiento and the 1 cup reserved cheese sauce.

Spread about ¼ cup filling over the unbrowned side of each crepe, leaving a ¼ inch rim around edge.

Roll up crepe. Place, seam side down, in a 12x7x2 inch baking dish .

Repeat with remaining crepes.

Pour the remaining cheese sauce over crepes.

Sprinkle with paprika, if desired.

Cover; bake in a 375℉ (190℃) F oven for 18 to 20 minutes or until heated through.

Let stand 10 minutes before serving.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 67749% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 245mg 82%
Sodium 744mg 31%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 80g
Vitamin A 37% Vitamin C 16%
Calcium 43% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe