Hi, I am Clara. Today, I’m gonna show you how to make baked chicken crepes recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Chicken Crepes Recipe
Baked Chicken Crepes is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Baked Chicken Crepes is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have baked chicken crepes using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Baked Chicken Crepes:
- Prepare 2 Chicken Thigh Fillets
- Make ready 1 egg
- Prepare 1 cup all-purpose flour
- Take 1 cup milk
- Make ready 1 pinch salt
- Get 1 tsp butter
- Get 2 tbsp Olive Oil
- Take 1 finely chopped onion
- Take 1 Cup Chopped Leek
- Make ready 1 Cup Chopped mushrooms
- Prepare 2 cloves garlic finely chopped
- Take 1 tsp dried thyme
- Take 200 ml heavy cream
- Get 100 ml (1/2 cup) chicken stock
- Take to taste salt and pepper
- Get 1 tsp fresh chopped dill
- Get 1 tsp fresh chopped parlsey
- Make ready 1/2 cup any grated cheese you like
Steps to make Baked Chicken Crepes:
- 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.
- When the fillets are cooked, drain and using two forks, shred the chicken well. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
So that’s going to wrap this up with this distinctive dish baked chicken crepes recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
