Time 55m Number Of Ingredients 11 Steps:
Make crepe batter by placing eggs, salt, flour, and milk in a blender. Blend until smooth. Heat a nonstick skillet over medium heat. Lightly grease the pan. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully. (see video for demonstration). Repeat until all batter has been used. Preheat oven to 400 degrees. Lightly grease a 9x13 pan. Make the filling by combining the sour cream, mushrooms, olives, green onion, celery, chicken, and half the cheddar cheese in a mixing bowl. Place a heaping spoonful in the center of each crepe. Fold ends and sides over and place in prepared pan. Bake 20 minutes at 400°. Remove from oven and sprinkle on 1 cup grated cheese. Bake another 10 minutes until cheese is melted.
Time 40m Yield 6 servings. Number Of Ingredients 18 Steps:
In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Time 1h Yield 8 crepes. Number Of Ingredients 14 Steps:
In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.
Time 1h Yield 6 serving(s) Number Of Ingredients 14 Steps:
Crepes:. Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with electric mixer until smooth. Lightly butter small skillet; heat over medium heat until bubbly. For each crepe, pour 1/4 cup of the batter into skillet. Immediately rotate skillet until thin film of batter covers bottom. Cook until light brown, turn, and cook other side until light brown. Stack crepes, covering with a towel to prevent drying out while preparing filling. Gravy:. Heat butter over low heat until melted in a sauce pan. Blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Filling:. Sauté carrots, celery and onion in a little bit of oil in a skillet until tender. Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl. Put about 1/4 cup of mixture on center of each crepe and roll up. Place crepes seam side down in a 9x13 baking dish. Pour remaining gravy over crepes. Bake uncovered in 350°F oven until crepes are hot, about 20 minutes. Can be frozen before baking, just thaw completely before putting in the oven. Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.
Time 1h25m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Crêpes:. Mix together the flour and salt in a large bowl. Add the combined eggs and milk; gradually mixing into the flour with a whisk. Continue to whisk until a smooth batter forms. The recipe is best if you can leave the mixture to rest for 30 minutes before cooking. Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes. Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned. Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months. Filling:. Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated. Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil. Remove from heat and set aside 1 cup of sauce for later. Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture. To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose. Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking. Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
Time 35m Yield Makes 6 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside. Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
Time 1h Yield 4 Number Of Ingredients 3 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.
