Saturday, May 23, 2009

Cheesy Chicken Crepes

I had never heard of chicken crepes until I was in Ecuador and they had them all over. They are delicious there and this recipe is pretty good. You can play around with different vegetables in them as well. Broccoli and chicken is a good combo too.

1 cup milk
3 eggs
2/3 cup flour
1/2 teaspoon salt

1/2 pound thinly sliced mushrooms (optional)
4 cups fresh spinach (optional, but recommended)
1/3 cup sliced green onions
2 tablespoons butter
1/2 cup flour
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 cup mayonnaise or sour creme
2 cups milk, divided
1 1/2 cups shredded cheddar cheese, divided
2 cups chopped cooked chicken

1. In a large mixing bowl, combine milk and eggs. Add flour and salt to mixture and mix well. Let stand 15 minutes.
2. Heat and lightly grease 8 inch non-stick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat. Cook until top appears dry, turn and cook 15-20 seconds on other side. Repeat with remaining batter, greasing pan as needed.
3. For filling, in large skillet, combine mushrooms, onions, and spinach in butter. Add chicken. Set aside. In 2 quart sauce pan, combine flour and seasonings. Stir in mayo until blended.
4. Cook over medium heat for 2-3 minutes. Gradually stir in 1 1/2 cups milk. Bring to boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, stir until melted. Remove from heat, add chicken and mushroom mixture.
5. Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down on greased 13x9 inch pan.
6. In small saucepan, combine remaining milk and cheese over medium-low heat until cheese is melted, stiring constantly. Pour over crepes. Bake uncovered at 350* for 15-20 minutes or until heated through.

From The Taste of Home Cookbook.


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