The great crepe update and recipe!
Posted January 24, 2013
Those of you who read the Monday Meal Plan know that this week I was attempting a foray into French food by making crepes. Well, they were a hit and I wanted to share the recipe I used as well as a couple pictures. Please share any other crepe creations you enjoy!
After researching a number of crepe recipes, including the one I posted on the Meal Plan on Monday, I finally decided to make the Corn and Mushroom Crepes recipe from kraftrecipes.com. I followed the recipe for the crepes, filling and sauce and it was delicious! Both of my girls and my husband had 2 crepes and everyone agreed it was a keeper recipe.
As I do with many recipes, I amended this one to suit our tastes and available ingredients. I added creamed spinach to the adult crepes (in addition to the other ingredients). I also used shredded chicken breast that cooked in Italian salad dressing in the slow cooker all day. I sliced the mushrooms and then sauteed them in olive oil before combining the corn, mushrooms, chicken and spinach. I did not add the hard boiled egg (because it didn't sound good) or the red pepper (because I didn't have any on hand).
The milk and cream cheese sauce was excellent. I was skeptical about such a simple sauce, but it was delicious. I even used skim milk and light cream cheese and it was still creamy and cheesy and a perfect topping for the crepes. My girls even added a little of the cheese sauce to their peas.
I doubled the crepe batter recipe and after dinner I cooked the rest of the crepes. I layered them between parchment paper, put them in the fridge and served them for breakfast with cottage cheese and strawberries Thursday morning. You can see teh picture above.
I will say that this dinner took some time to prepare because the crepes take a little while to make and then once they are made and put together you bake them for another 25 minutes, but it was delicious and worth the effort.
So, here is my amended Chicken, Corn and Mushroom Crepes Recipe based on the Kraft recipe. You can also find it in the WRAL Recipe Database (found at the link in the box above).
3 chicken breasts, cooked and shredded (I cook mine in the slow cooker in Ken's Herb & Garlic marinade and then add some of the sauce from the slow cooker to the chicken to make it nice and moist)
1 cup shredded cheese (I used mozzarella)
8 ounces mushrooms, sliced and sauteed
1 can creamed corn or corn kernels or 1 box frozen creamed corn or frozen corn (10 - 15 oz)
1 cup milk for the crepe batter (I use skim milk)
1 cup of milk for the sauce (I use skim milk)
3/4 cup flour
1/2 cup sour cream (I use light sour cream)
1/2 tsp. salt
6 ounces of cream cheese, softened (I used light cream cheese)
Preheat oven to 350 degrees.
Crepe Batter: Place the following ingredients into a blender: 1 cup milk, 3/4 cup flour, 2 eggs, 1/2 cup sour cream, 1/2 tsp. salt. Blend on high until well blended and smooth. Let the batter rest in the blender while you prepare the filling.
Filling: Combine chicken, sauteed mushrooms, corn and cheese in a bowl and let it sit until crepes are done and ready to be filled.
Heat an 8-inch saute pan (or crepe pan, if you have one) on medium heat. If using a non-stick pan, you should not have to use non-stick spray. Add about 1/8 of a cup of batter (enough to cover the pan bottom with a very thin layer of batter when you tilt it and spread it around). Cook crepe 30 to 45 seconds on each side until lightly browned. Place crepes on a plate with parchment paper between each one to keep them from sticking. Makes a total of 10 - 12 crepes.
Once crepes are finished, place a heaping spoonful of filling on each crepe and roll it up. Put the crepes in a 13x9-inch baking dish and cover with foil. I am able to fit 8 well-filled crepes in the pan. If needed, bake the other 4 crepes in an 8 x 8 pan. Bake for 25 minutes on 350 degrees.
While the crepes are baking, add 1 cup milk to a saucepan and bring to a boil. As soon as it boils, reduce heat to low and add the softened cream cheese. Simmer while stirring with a wire whisk to blend the milk and cream cheese. Once well-blended, turn off the heat and let stand until ready to use.
Once crepes are done, pour the cream cheese sauce over them and enjoy!