Chicken Stuffed Crepes
Why I Love This Recipe
Was given this recipe by a friend and it has become a new favorite. Great when you have left overs of cooked chicken. A little time consuming but well worth it. I have made it a few hours ahead of time and stored it in the refrigerator before baking, and it came out just fine.
Ingredients You'll Need
Crepe Ingredients:
2 large eggs
1/2 cup flour
3/4 cup milk
oil or butter to grease pan
Chicken Filling Ingredients:
1/2 cup condensed cream of chicken soup
2 1/2 tablespoons mayo
2 1/2 tablespoons whipping cream
1 teaspoon curry powder
1 1/2 tablespoons grated onion
1 1/2 teaspoons lemon juice
2 1/2 cups cooken chicken, cut into bite size pieces
Salt and pepper to taste
Topping Ingredients:
1 cup shredded cheddar cheese
1/3 cup whipping cream
Directions
To make crepe batter:
Lightly whisk eggs in a medium bowl
Add half the flour and stir until mixture is smooth
Add remaining flour and mix to form a smooth paste
Add milk gradually, stirring between each addition to make a smooth batter
Transfer crepe batter into a pourable container and let stand for 30 minutes
You can make the chicken filling while the batter stands
To make chicken filling:
Stir soup, mayo, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl
Stir in chopped chicken
Store in refrigerator until ready to use
To make crepes(should make about 8):
After 30 minutes, stir batter and remove and lumps
Lightly grease a non-stick skillet over medium heat
When pan is hot, pour about 2 tablespoons of batter into skillet and swirl pan until crepe is about 7-8 inches in diameter
Cook until top of crepe loses shiny, wet look and underside is lightly browned
Loosen edges of crepe with spatula and flip to cook other side until it begins to brown
Remove from pan and place on plate
Regrease pan between each crepe
Take chicken filling out of refrigerator and divide evenly between each crepe
Place filling on bottom half of crepe, fold in sides and then roll up crepe to enclose filling
Place filled crepes close together, seam side down in baking dish
Sprinkle with shredded cheese and drizzle with cream
Bake at 400 F for 25-30 minutes. Cheese will be golden and bubbling and crepes should be heated through.
