My absolute favorite food, I can't get enough of it. An "at home cafe" recipe.
Crepes
1. Put all the crepe ingredients into a blender in the order listed and blend until the batter is smooth. Remove lid, scrape down the sides with a rubber spatula and briefly blend the mixture again. Set the covered blender in the refrigerator for at least 30 minutes but can be in refrigerator for up to 2 days.
2. When going to cook the crepes, use a paper towel to spread about a teaspoon of butter or vegetable oil in the bottom of an 8 or 9 inch nonstick skillet with low sides or a crepe pan. Heat the skillet on a stovetop burner, set at medium. Blend the batter again to smooth it.
3. For each crepe, pour one fourth to one third cup of batter into the skillet. Once you pour the batter into the pan, immediately tilt and move the pan to evenly coat the bottom. This should take about 5 seconds. Cook the crepe on the first side for about 45 seconds, then quickly flip it with a spatula and cook the other side for about half as long. Grasping the pan securely, quickly invert it so the cooked crepe will fall onto a large plate. Wipe the skillet with a paper towel and rub a little butter in the pan before cooking the next crepe.
Chicken and mushroom filling
1. Gently boil chicken in 4 quarts of water And 1 tablespoon of salt until cooked. When chicken is cool, cut into bite size pieces. Reserve 1 1/4 cups of the used water for broth.
2. Sauté mushrooms in butter until soft. Add flour, broth, cream, sherry, and white cheddar cheese, stirring well after each. Blend until smooth. Add 1 cup of cream sauce to chicken.
3. Place 3 tablespoons chicken mixture in each crepe, roll up and place in buttered casserole dish. Pour remaining sauce over crepes and sprinkle with Parmesan cheese. Bake at 375 degrees for 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 321 | ||
Calories from Fat: 167 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 322mg | 99 % | |
Sodium 751.4mg | 26 % | |
Potassium 334.9mg | 9 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14.6g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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