Name: Spinach Chicken Crepes
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 1 egg, lightly beaten -; 1 cup milk -; 3/4 cup all-purpose flour -; 1/8 teaspoon salt -; Sauce: -; 2 cups sliced fresh mushrooms -; 1/2 cup sliced leek (white portion only) -; 1 medium carrot, shredded -; 1/2 cup water -; 2 tablespoons cornstarch -; 3/4 cup evaporated milk -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; 1/2 cup shredded cheddar cheese -; 2 tablespoons sherry or chicken broth -; Filling: -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -; 2 cups cubed cooked chicken -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Chicken Crepes

1. 1 egg, lightly beaten -

2. 1 cup milk -

3. 3/4 cup all-purpose flour -

4. 1/8 teaspoon salt -

5. Sauce: -

6. 2 cups sliced fresh mushrooms -

7. 1/2 cup sliced leek (white portion only) -

8. 1 medium carrot, shredded -

9. 1/2 cup water -

10. 2 tablespoons cornstarch -

11. 3/4 cup evaporated milk -

12. 1/4 teaspoon salt -

13. 1/8 teaspoon pepper -

14. 1/2 cup shredded cheddar cheese -

15. 2 tablespoons sherry or chicken broth -

16. Filling: -

17. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

18. 2 cups cubed cooked chicken -

How to cook deliciously - Spinach Chicken Crepes

1. Stage

For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour.

2. Stage

Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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.

3. Stage

For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender.

4. Stage

In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat.

5. Stage

Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.