Chicken And Spinach Crepes Recipe
This Chicken And Spinach Crepes recipe is one of the gems from my family cookbook. The marriage of the amazing flavors of Chicken with other ingredients is the secret to this Chicken And Spinach Crepes. A delicious Main Dish, the Chicken And Spinach Crepes completes your meal. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Chicken And Spinach Crepes.
Ingredients
Crepes
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
1/2 cup sliced leek or green onions
1/2 cup water
3/4 cup evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 cup shredded cheddar cheese
1 10 ounce package frozen chopped spinach, thawed and well drained
2 cups finely chopped cooked chicken or turkey
Directions
Prepare crepes.
For sauce, combine mushrooms, carrot, leek, and water.
Cover; simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese till melted.
For filling, combine spinach, chicken, and 1 cup sauce.
Spoon 1/4 cup filling onto unbrowned side of each crepe.
Roll up.
Arrange crepes, seam side down, in a 13x9x2 inch baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375° oven 25 minutes or till hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.
For sauce, combine mushrooms, carrot, leek, and water.
Cover; simmer 5 minutes.
Do not drain.
Combine milk, cornstarch, salt, and pepper.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in sherry and 1/2 cup of the cheese till melted.
For filling, combine spinach, chicken, and 1 cup sauce.
Spoon 1/4 cup filling onto unbrowned side of each crepe.
Roll up.
Arrange crepes, seam side down, in a 13x9x2 inch baking dish.
Spoon remaining sauce over crepes.
Cover; bake in a 375° oven 25 minutes or till hot.
Sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more.
