Chicken Crepes

Ellen Whiteman

Chicken Crepes is a delicious and creamy French dish made with tender chicken, mushrooms, and artichoke hearts wrapped in delicate crepes. It is a savory and comforting meal that is perfect for any occasion. The crepes are filled with a creamy mixture of cooked chicken, mushrooms, onions, and artichoke hearts, and then topped with a generous amount of Parmesan and Swiss cheese. The dish is baked until the cheese is melted and bubbly, creating a rich and flavorful meal. It is a great option for those following a Paleo diet, as it is free from grains and dairy. Enjoy this indulgent and satisfying dish!

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🍗 Paleo
French Cuisine
Savory
Comfort Food
Creamy
Cheesy

30 mins

25 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 30g

Ingredients

Total: 15Serves: 4
8/5 cups Crepe Batter
2 cups Milk
6 Eggs
Salt
133/100 cups Flour
2 small Onions
Notes:

finely chopped

3/4 lb Mushrooms
Notes:

thinly sliced

133/100 cups Chicken Broth
1 cup Non-Fat Milk
4 cups Cooked Chicken
Notes:

shredded into small pieces

2 cans Artichoke Hearts
Notes:

drained and cut (not marinated)

67/100 cups Parmesan Cheese
1 tsp Salt
Pepper
1 cup Swiss Cheese
Notes:

shredded

Instructions

Step 1 : 

Blend milk, eggs, and salt in a blender.

Step 2 : 

Add flour to the blender and blend until smooth. Refrigerate for several hours.

Step 3 : 

Pour about 1/3 cup of the crepe batter into a non-stick frying pan or spray non-stick spray on a regular frying pan. Lightly brown on one side and turn out onto waxed paper to cool. Repeat until all batter is used.

Step 4 : 

For the chicken filling, sauté onions and mushrooms in 2 tablespoons of butter until limp.

Step 5 : 

Stir in flour and cook until bubbly.

Step 6 : 

Gradually stir in chicken broth and non-fat milk. Cook until mixture boils and thickens.

Step 7 : 

Remove from heat and stir in cooked chicken, artichoke hearts, parmesan cheese, salt, and pepper to taste.

Step 8 : 

Lay out the crepes. Add 2 large tablespoons of the chicken filling on the cooked side of each crepe. Fold over and place on a cookie sheet. If freezing, ensure that the crepes do not touch each other. Freeze.

Step 9 : 

Remove the frozen crepes from the freezer early enough to defrost before baking. Spray a baking dish with non-stick spray before placing the crepes in the dish.

Step 10 : 

Cover the dish with foil and bake at 375°F for 20 minutes.

Step 11 : 

Remove the foil. Sprinkle each crepe with 1 tablespoon of shredded Swiss cheese and bake for an additional 3 to 5 minutes until the cheese melts.

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