Chicken And Spinach Filled Crepes Recipe
Ingredients
| 1 pound fresh spinach or one 10-ounce package chopped spinach | ||
| Butter/Margarine | 10 Tablespoon, divided | |
| Mushrooms | 8 Ounce, sliced | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon, divided | |
| Pepper white | 1 Dash | |
| Milk | 2 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Shredded Swiss cheese | 1 1/2 Cup (16 tbs), divided | |
| Cooking oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Pine nuts | 2 Tablespoon, toasted | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Chervil | 1/2 Teaspoon, crushed | |
| Cooked chicken | 3 1/2 Cup (16 tbs), chopped | |
| 12 Crepes | ||
Directions
GETTING READY
1. Preheat the oven at 350 degrees.
2. Clean spinach by washing and once done, take the stems out.
3. Take a 3 quart saucepan, put water with salt, add spinach and allow boiling for 3-5 minutes until tender.
4. Strain; take the extra liquid out by pressing the leaves well.
5. Cut the spinach and keep aside.
6. If using the frozen spinach, follow instructions and squeeze before cutting.
MAKING
7. Take a 10 inch skillet, heat 2 tablespoons butter or margarine in it.
8. Put mushrooms and allow them to cook by stirring on medium high flame for 4-5 minutes.
9. Once done, turn off the heat and keep the mushrooms aside.
10. Take 1 quart saucepan; heat 4 tablespoons of unused butter or margarine in it.
11. Add flour, 1 teaspoon salt and white pepper.
12. Stir well and put milk and chicken broth in it.
13. Let the mixture cook until frothy and thick.
14. Cook for 1 more minute and put Swiss cheese.
15. Heat until the cheese melts.
16. Add mushrooms, cook and keep the sauce aside.
17. Take a 12 inch skillet; melt 4 tablespoon butter or margarine in it along with cooking oil.
18. Put onions and cook till soft.
19. Add pine nuts and leftover 1 teaspoon of salt, lemon peel and chervil.
20. Add chicken, cooked spinach and 1 cup of sauce.
21. With the spoon, put 1/3 cup of the filling mixture on the center of crepe on the side which is not browned.
22. Take a buttered 12x7 1/2x2-inch baking dish; put the rolled crepe in it with the open side facing down.
23. Drizzle the remaining sauce on the crepes and garnish with grated Swiss cheese.
24. Bake for 30- 35 minutes
SERVING
25. Serve warm with sauce
1. Preheat the oven at 350 degrees.
2. Clean spinach by washing and once done, take the stems out.
3. Take a 3 quart saucepan, put water with salt, add spinach and allow boiling for 3-5 minutes until tender.
4. Strain; take the extra liquid out by pressing the leaves well.
5. Cut the spinach and keep aside.
6. If using the frozen spinach, follow instructions and squeeze before cutting.
MAKING
7. Take a 10 inch skillet, heat 2 tablespoons butter or margarine in it.
8. Put mushrooms and allow them to cook by stirring on medium high flame for 4-5 minutes.
9. Once done, turn off the heat and keep the mushrooms aside.
10. Take 1 quart saucepan; heat 4 tablespoons of unused butter or margarine in it.
11. Add flour, 1 teaspoon salt and white pepper.
12. Stir well and put milk and chicken broth in it.
13. Let the mixture cook until frothy and thick.
14. Cook for 1 more minute and put Swiss cheese.
15. Heat until the cheese melts.
16. Add mushrooms, cook and keep the sauce aside.
17. Take a 12 inch skillet; melt 4 tablespoon butter or margarine in it along with cooking oil.
18. Put onions and cook till soft.
19. Add pine nuts and leftover 1 teaspoon of salt, lemon peel and chervil.
20. Add chicken, cooked spinach and 1 cup of sauce.
21. With the spoon, put 1/3 cup of the filling mixture on the center of crepe on the side which is not browned.
22. Take a buttered 12x7 1/2x2-inch baking dish; put the rolled crepe in it with the open side facing down.
23. Drizzle the remaining sauce on the crepes and garnish with grated Swiss cheese.
24. Bake for 30- 35 minutes
SERVING
25. Serve warm with sauce
Chef
