Baked Chicken Crepes
Baked Chicken Crepes

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A creamy chicken and mushroom crepe recipe with bechamel sauce and topped with gruyere Chicken and Mushroom Crepe Recipe. Chicken, vegetables, and cheddar cheese are stuffed into this savory crepe recipe. In this savory crepe recipe I show you not only how to make crepes the easiest way, but also give you a delicious.

Baked Chicken Crepes is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. Baked Chicken Crepes is something which I have loved my entire life. They're fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have baked chicken crepes using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients needed to serve Baked Chicken Crepes:

  1. 2 Chicken Thigh Fillets
  2. 1 egg
  3. 1 cup all-purpose flour
  4. 1 cup milk
  5. 1 pinch salt
  6. 1 tsp butter
  7. 2 tbsp Olive Oil
  8. 1 finely chopped onion
  9. 1 Cup Chopped Leek
  10. 1 Cup Chopped mushrooms
  11. 2 cloves garlic finely chopped
  12. 1 tsp dried thyme
  13. 200 ml heavy cream
  14. 100 ml (1/2 cup) chicken stock
  15. to taste salt and pepper
  16. 1 tsp fresh chopped dill
  17. 1 tsp fresh chopped parlsey
  18. 1/2 cup any grated cheese you like

Try this delicious chicken and mushroom crepe bake. Looking for a quick and easy after school dinner? Try this delicious Chicken and Mushrooms Crepe Bake. Looked at all the other Chicken Crepe recipes and mine is not like the others!

Directions to serve Baked Chicken Crepes:

  1. Fill a small pot with water, add salt and bring to boil. - Chop the chicken fillets in bite-sized pieces and add to the boiling water. - Cook for about 20 minutes, or until chicken is done.
  2. When the fillets are cooked, drain and using two forks, shred the chicken well. Set aside.
  3. FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg. - Gradually add in the milk, stirring to combine. - Add the salt and beat until smooth.
  4. It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add the butter. - When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly. - Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture.
  5. For the filling. In a sauce pan or a skillet heat over high heat the olive oil. - Add the Onion. - Saute for 2 minutes and add the mushrooms and the leek. - Saute for another 5 minutes or until the leek is fragrant and the mushrooms are tender. - Add the garlic gloves and the thyme and saute for another 2 minutes.
  6. Add half the cream (100ml) and the chicken stock. - Bring to a simmer, add the shredded chicken, season with salt and pepper and cook, for about 5 minutes or until slightly thickened. - Remove from heat and add the dill.
  7. Preheat oven to 200C fan-forced. Place 1 crepe on a flat surface. Top with 1/4 of the filling and roll up to enclose. Place in a fitting baking dish and repeat with the remaining crepes and filling.
  8. Drizzle the rest of the cream over the crepes and sprinkle the grated cheese and the parsley on top. - Bake for about 15 to 20 minutes or until golden. - Enjoy!

Crepes: Mix flour, baking powder and salt. Beat with electric mixer until smooth. These Oven Baked Chicken Thighs are juicy, tender and flavorful. I recommend baking chicken thighs at a higher temperature for a shorter period of time, as they'll be more tender than at lower. The Best Baked Crepes Recipes on Yummly

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