This crepe recipe is a good use for your leftover rotisserie chicken.
Ingredients
Gravy
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
Crepes
- 1 cup milk
- 2/3 cup all-purpose flour
- 3 eggs
- ½ teaspoon salt
- 1 teaspoon butter, or as needed
Filling
- 3 cups sliced fresh mushrooms
- 4 tablespoons chopped onion
- 2 cloves garlic, minced
- ½ cup ricotta cheese
- 2 tablespoons cream cheese
- 2 cups chopped rotisserie chicken meat
- salt and ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
Directions
Step 1
Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking pan.
Step 3
Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
Step 4
Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
Step 5
Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
Step 6
Bake in the preheated oven until golden and bubbling, about 15 minutes.
Step 7
Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 365 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat7g | 37% |
Cholesterol199mg | 66% |
Sodium1020mg | 44% |
Total Carbohydrate22g | 8% |
Dietary Fiber1g | 5% |
Total Sugars4g | |
Protein33g | |
Vitamin C4mg | 22% |
Calcium240mg | 18% |
Iron2mg | 12% |
Potassium387mg | 8% |
*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.
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source by allrecipe
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