Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Baked Chicken Crepes. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Baked Chicken Crepes Recipe.
You can cook Baked Chicken Crepes using 18 ingredients and 8 steps. Here is how you cook that.
Ingredients of Baked Chicken Crepes
- Make ready 2 of Chicken Thigh Fillets.
- It’s 1 of egg.
- It’s 1 cup of all-purpose flour.
- Take 1 cup of milk.
- Take 1 pinch of salt.
- Take 1 tsp of butter.
- Prepare 2 tbsp of Olive Oil.
- Prepare 1 of finely chopped onion.
- Make ready 1 Cup of Chopped Leek.
- You need 1 Cup of Chopped mushrooms.
- It’s 2 cloves of garlic finely chopped.
- Take 1 tsp of dried thyme.
- Prepare 200 ml of heavy cream.
- It’s 100 ml (1/2 cup) of chicken stock.
- Make ready to taste of salt and pepper.
- Prepare 1 tsp of fresh chopped dill.
- Prepare 1 tsp of fresh chopped parlsey.
- You need 1/2 cup of any grated cheese you like.
Baked Chicken Crepes instructions
- 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!.