This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don’t wander too far from the stove while cooking. They also freeze very well!
Ingredients
Crepes
- 1 1/3 cups milk
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons oil
- ¼ teaspoon salt
Filling
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 3 ½ cups shredded roasted chicken
- 1 cup shredded Cheddar cheese
- 2/3 cup milk
- 1 (4 ounce) can sliced mushrooms, drained
- 1/3 cup sliced almonds
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Step 2
Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
Step 3
Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
Step 4
Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
Step 5
Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
Step 6
Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.
Cook’s Notes:
You can grease your pan or skillet with a few drops of oil if necessary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 316 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat6g | 28% |
Cholesterol132mg | 44% |
Sodium648mg | 28% |
Total Carbohydrate18g | 6% |
Dietary Fiber1g | 3% |
Total Sugars3g | |
Protein24g | |
Vitamin C0mg | 1% |
Calcium176mg | 14% |
Iron2mg | 12% |
Potassium300mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this