What is the best recipes for chicken crepes ?

CHICKEN AND MUSHROOM CREPES





CREPES:





3/4 c. all-purpose flour


1 1/2 tsp. sugar


1/4 tsp. baking powder


1/4 tsp. salt


1 c. milk


1 tbsp. butter, melted


1/4 tsp. vanilla


1 egg





Lightly grease 7'; or 8'; skillet. Heat (over medium heat) until butter bubbles. Beat all ingredients together until smooth. Pour 2 to 3 tablespoons batter into pan for each crepe. Cook both sides until golden brown, rotate pan so batter covers pan. Crepes can be stacked between wax paper. Cover to keep moist.





FILLING:





1 c. milk


1 c. chicken broth


1/4 c. all-purpose flour


1/2 tsp. salt


1/4 tsp. pepper


1/4 c. butter


2 c. cut up cooked chicken


1 1/2 c. sliced mushrooms


1 (2 oz.) jar pimiento





Mix milk, chicken broth, flour, salt, pepper and butter in 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in chicken, mushrooms and pimientos, which have been drained and chopped. Heat through. Heat oven to 350 degrees. Spread about 1/4 cup chicken mixture down center of each crepe; roll up. Place seam side down in ungreased oblong pan, 13';x9';x2';. Pour remaining chicken mixture over crepes. Bake until hot, 15 to 20 minutes.


Crepes can be made ahead and kept in refrigerator up to 2 days. Wrap stacked, cooled, crepes in aluminum foil. To reheat: Place wrapped stacks in 350 degree oven for about 10 minutes.What is the best recipes for chicken crepes ?
Chicken Crepes


Recipe #517002 ratings


Though not techinically 'crepes,' these are really wonderful and very filling. I was told by a friend to make these for the man I wanted to marry. I did, and it worked.


by KYGreek | Edit...My Notes





Requires Premium MembershipMy Notes





ONLY YOU see your private notes, and they print with the recipe.








4 servings 45 min 15 min prep


Change to: servings US Metric


4 boneless skinless chicken breasts


1 (1 ounce) package softened cream cheese (do not use fat free)


1 teaspoon onion salt


1 tablespoon milk


1 tablespoon margarine


1 (8 count) can Pillsbury Refrigerated Crescent Dinner Rolls


1 package pepperidge farm seasoned stuffing mix


2 tablespoons margarine


1 can cream of chicken soup


1/2 cup milk





Not the one? See other Chicken Crepes Recipes


%26lt; 60 mins Main Dish


Chicken Main Dish


Cube and cook chicken breasts.


Mix together cooled chicken, cream cheese, onion salt, milk and margarine.


Unroll crescent rolls to form 4 rectangles.


Press each rectangle until flat.


Spoon chicken mix onto one end of each rectangle, and roll into logs.


Roll each log in melted margarine, then in dressing mix.


Place in ungreased pan.


Bake at 350 degrees for 30 minutes.


Heat chicken soup and milk together.


Spoon cream of chicken soup onto chicken crepe and serve with rice and veggies.


ADVERTISEMENTWhat is the best recipes for chicken crepes ?
3/4 c. all-purpose flour


1 1/2 tsp. sugar


1/4 tsp. baking powder


1/4 tsp. salt


1 c. milk


1 tbsp. butter, melted


1/4 tsp. vanilla


1 egg





Lightly grease 7'; or 8'; skillet. Heat (over medium heat) until butter bubbles. Beat all ingredients together until smooth. Pour 2 to 3 tablespoons batter into pan for each crepe. Cook both sides until golden brown, rotate pan so batter covers pan. Crepes can be stacked between wax paper.
Take a store bought rotisserie chicken and shred the meat. Place in your crepe with a little bit of cheese and melt together.