Recipe: Perfect Baked Chicken Crepes

Baked Chicken Crepes. The Best French Chicken Crepes Recipes on Yummly The Month Of French - Chicken Crepes, Chicken Crepes With Asparagus And Mushrooms, Herbed Crepes With Chicken Confit Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl. What to serve with Savory Chicken Crepes with Mushrooms: This rich dinner crepes recipe is best served with a simple side like Roasted Green Beans with Bacon and Lemon , Sauteed Spinach with Lemon and Garlic , Easy Baked Fresh Tomato Casserole , Tomato Salad with White Acre Peas, or Roasted Carrots with Lemon Vinaigrette.

Stir in chicken, half of the cheese, parsley and salt and pepper to taste. To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose. You can cook Baked Chicken Crepes using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Baked Chicken Crepes

1. Prepare 2 of Chicken Thigh Fillets.
2. It's 1 of egg.
3. It's 1 cup of all-purpose flour.
4. Prepare 1 cup of milk.
5. You need 1 pinch of salt.
6. It's 1 tsp of butter.
7. Prepare 2 tbsp of Olive Oil.
8. You need 1 of finely chopped onion.
9. Prepare 1 Cup of Chopped Leek.
10. You need 1 Cup of Chopped mushrooms.
11. You need 2 cloves of garlic finely chopped.
12. You need 1 tsp of dried thyme.
13. Prepare 200 ml of heavy cream.
14. Prepare 100 ml (1/2 cup) of chicken stock.
15. Prepare to taste of salt and pepper.
16. Prepare 1 tsp of fresh chopped dill.
17. Prepare 1 tsp of fresh chopped parlsey.
18. Prepare 1/2 cup of any grated cheese you like.

Spoon more bechamel on top and sprinkle with cheese. Place the crepes, seam-side down, in the baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. This delicious filling for crepes is a great, unique way to use up leftover chicken or turkey.

Baked Chicken Crepes step by step

1. 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..
2. When the fillets are cooked, drain and using two forks, shred the chicken well. Set aside..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. 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!.

Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time. We make them from just about any meat and this time, I decided to make Chicken and Mushroom Crepes. The combination of chicken and mushrooms is one of my favorites. Fill a small pot with water, add salt and bring to boil.