chicken crepe recipe

Savory Herb and Chicken Crepes with a Creamy Rosemary Sauce are the perfect recipe to try for either brunch or dinner. Made with Happy Egg Co. Free-est of the Free Range™eggs, these savory chicken crepes are velvety soft and rich in flavor with just a hint of woodsy herbs.

Savory Herb and Chicken Crepes with Rosemary Cream Sauce

Pan drippings from chicken (about 1 cup), add more chicken stock

rosemary

heavy cream

chicken breasts

chicken thighs

poultry seasoning

salt

black pepper

fresh chives, chopped

Swiss cheese,

Happy Egg Free Range Eggs (about 2-3 whole eggs)

Happy Egg Free Range Eggs (about 2-3 egg yolks)

water

milk

sugar

all-purpose flour

butter

fresh rosemary, minced

fresh thyme, minced

Preheat oven to 400 degrees. Preheat a heavy...

Preheat oven to 400 degrees. Preheat a heavy bottom stainless steel pan or cast iron over medium-high heat. Season chicken meat with poultry seasoning, salt, and pepper. Add 1 tablespoon olive oil to pan and add chicken. Allow to sear and caramelize on one side for about 5 minutes. Flip chicken oven, place the pan in preheated oven, and allow to roast for about 15 minutes. Remove from oven and allow chicken to rest for 5- to minutes.

Place all ingredients in a blender and blend...

Place all ingredients in a blender and blend until smooth. Slowly add dry ingredients to batter, and continue to blend until batter is smooth. Pour into a measuring cup to help with pouring the batter. Whisk in herbs.

Preheat a nonstick pan over medium-low heat and...

Preheat a nonstick pan over medium-low heat and spray with cooking spray. Gently pour about 1 ½- 2 ounces of crepe batter into preheated pan. Swirl pan to create a thin cake on the bottom of the pan. Allow crepe to cook for about 1 minute; flip using a plastic fork or anything else that won’t scratch the pan. Allow crepe to cook for another 30 seconds and remove to a plate. Cover with foil to keep warm. Continue process until all of the batter has been used.

Place rosemary sprigs in chicken drippings and bring...

Place rosemary sprigs in chicken drippings and bring to a boil over medium-high heat. Reduce heat and cover the pan with a lid and simmer for about 7 minutes. Turn off heat and allow rosemary to steep for ten minutes. Remove rosemary sprig and add heavy cream. Stir to combine. Toss chicken and chopped rosemary in ½ the sauce, and reserve the other half for garnish.

A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. A wonderful Chicken Recipe for that special luncheon or brunch. See notes for how you can make most of it ahead of time!

Chicken and Mushroom Crepe Recipe

¾ cup (210 grams) flour

½ tsp (5 milliliters) salt

½ cups (595 milliliters) of milk

eggs, beaten

tbsp (60 milliliters) melted butter

tbsp (15 milliliters) fresh dill

chicken breasts, skin

tbsp (15 grams) butter

leeks, white parts only sliced into ½ moons

½ cups (300 grams) of mushrooms, sliced

salt and pepper

Worcestershire sauce

tbsp (15 milliliters) parsley, minced

tbsp (30 grams) butter

tbsp (15 grams) flour

(555 milliliters) milk

garlic clove,

Gruyere Cheese

Paprika

salad greens

Dijon Mustard

tsp (5 milliliters) White Wine Vinegar

tbsp (90 milliliters) grapeseed oil

shallot

Preheat oven to 375F (190C). Place chicken on...

Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.

Whisk together the crepe batter. Combine flour and...

Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.

Then whisk in the melted butter and the...

Then whisk in the melted butter and the dill.

Heat a non-stick 12-inch (30cm) skillet on medium-high...

Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.

Slide a thin spatula under the crepe enough...

Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.

Slide the crepe off the pan onto a...

Slide the crepe off the pan onto a cutting board and repeat the process making the crepes, and sliding them onto the cutting board.

Allow the crepes to cool while you prepare...

Allow the crepes to cool while you prepare the filling.

In a large skillet melt the butter, add...

In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.

For the béchamel sauce, melt the butter in...

For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

Place crepe over a small gratin dish, fill...

Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.

Bake at 350F (175C) 10-12 mins. Then place...

Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with a tossed salad.

https://www.youtube.com/watch?v=cAMmhALtd3E

#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too! 

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CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6 
(*Print Recipe Here* http://bit.ly/2wjVtPt)


INGREDIENTS:

For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill

For the filling
2 chicken breasts, skin on bone in 
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced 

For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste

Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley

Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot 


METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before. 

Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth. 

Then whisk in the melted butter and the dill.

Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown. 

Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.

Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick. 

Allow the crepes to cool while you prepare the filling.

NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve. 

In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool. 

For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste. 

To assemble the crepes: 
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika. 

Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.

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