Chicken Crepes
Whether it’s a cooked chicken breast, shredded whole chicken or leftover turkey from holidays, this makes a great meal for family or entertaining.
Chicken Crepe Filling
Yield: 4-6
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Savory chicken with a bechamel-like sauce.
Ingredients
Instructions
- Preheat oven to 350°F.
- Melt butter and add flour gradually. Let cook for a moment then slowly add the milk a bit at a time. Be careful it doesn't go lumpy by no heating too high.
- Add seasonings and rest of milk.
- Stir constantly until thickened and smooth. Add chic ken.
- Place a little of chicken filling in each crepe and roll up.
- Dot with butter and cheese.
- Bake until warm and browned, 10-15 minutes.
Notes
ANTHOLOGY NOTES:
This is a great make ahead dish when entertaining. Keep in fridge until ready to heat. Just cover with foil for a little longer. Sometimes broiling brings a bit of the crispness to the crepes.
Crepes
Yield: A giant pile - I lose count!
Prep time: 2 HourCook time: 1 HourTotal time: 3 Hour
Versatile, these basic crepes can be filled with either sweet or savory.
Ingredients
Instructions
- In a blender, mix together.
- Best to make night before or minimum let sit in fridge for 2 hours. If too thick, add a bit of water.
- Whisk batter before using.
- Preheat a 9" nonstick skillet over medium heat. You can spray the crepe pan slightly.
- Reduce heat to medium-low.
- Pour just enough batter to cover the bottom of the pan lifting it off heat and slightly tilting in a circular motion to help batter spread into an even circle.
- Cook until top is set and bottom is golden brown, about 45 seconds. Flip and cook on second side until cooked through, about 45 seconds more.
Notes
ANTHOLOGY NOTES:
You can freeze these but just make sure to store them in an airtight container with parchment between the crepes otherwise they will stick together.