SAVORY CHICKEN CREPES
Crepe Recipe (I make two double batches)
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
DIRECTIONS
In a large mixing bowl, whisk together the flour and the eggs and milk. Gradually add in the water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. I use my smallest sauté pan. Pour into hot pan using a 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. The edges will peel away slightly. I loosen with a fork.
Cook the crepe until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside, separate with wax paper so they wont stick.
This makes at least 30 crepes. It makes two 9 X 13 pans
Filling:
▪ 2 lbs boneless skinless chicken breast.
▪chicken stock or bouillon. Enough to cover chicken breast and boil 8-10 cups
▪3 regular sized blocks of cream cheese.
▪ ½ cup chopped celery
▪ 1 green onion sliced really thin including green stem may want to add more if you like onion.
Preheat oven to 350-Boil chicken in stock until cooked. Let cool. Set out cream cheese to room temp. Saute celery in 2 tablespoons of real butter until soft at the very end add green onion. Once chicken has cooled shred chicken in a large bowl, add celery and onion and cream cheese. Mix well, salt and pepper to taste. Make sure to keep the prettiest part of the crepe on the outside. Spoon two tablespoons of mix into the center of each crepe. Roll tightly into rolls. Spray Pam on the bottom of your pans arrange crepes, with end side down. Brush with melted butter. Sprinkle good grated Parmesan cheese on top. Bake until warmed through. Parmesan will be crisp and melted. Enjoy! Great for a party or special event.
Crepe Recipe (I make two double batches)
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
DIRECTIONS
In a large mixing bowl, whisk together the flour and the eggs and milk. Gradually add in the water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. I use my smallest sauté pan. Pour into hot pan using a 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. The edges will peel away slightly. I loosen with a fork.
Cook the crepe until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside, separate with wax paper so they wont stick.
This makes at least 30 crepes. It makes two 9 X 13 pans
Filling:
▪ 2 lbs boneless skinless chicken breast.
▪chicken stock or bouillon. Enough to cover chicken breast and boil 8-10 cups
▪3 regular sized blocks of cream cheese.
▪ ½ cup chopped celery
▪ 1 green onion sliced really thin including green stem may want to add more if you like onion.
Preheat oven to 350-Boil chicken in stock until cooked. Let cool. Set out cream cheese to room temp. Saute celery in 2 tablespoons of real butter until soft at the very end add green onion. Once chicken has cooled shred chicken in a large bowl, add celery and onion and cream cheese. Mix well, salt and pepper to taste. Make sure to keep the prettiest part of the crepe on the outside. Spoon two tablespoons of mix into the center of each crepe. Roll tightly into rolls. Spray Pam on the bottom of your pans arrange crepes, with end side down. Brush with melted butter. Sprinkle good grated Parmesan cheese on top. Bake until warmed through. Parmesan will be crisp and melted. Enjoy! Great for a party or special event.
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