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Chicken Stuffed Crepes


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Serves | Prep Time | Cook Time

Ingredients

Crepe Ingredients:
2 large eggs
1/2 cup flour
3/4 cup milk
oil or butter to grease pan

Chicken Filling Ingredients:
1/2 cup condensed cream of chicken soup
2 1/2 tablespoons mayo
2 1/2 tablespoons whipping cream
1 teaspoon curry powder
1 1/2 tablespoons grated onion
1 1/2 teaspoons lemon juice
2 1/2 cups cooken chicken, cut into bite size pieces
Salt and pepper to taste

Topping Ingredients:
1 cup shredded cheddar cheese
1/3 cup whipping cream


To make crepe batter:


Lightly whisk eggs in a medium bowl


Add half the flour and stir until mixture is smooth


Add remaining flour and mix to form a smooth paste


Add milk gradually, stirring between each addition to make a smooth batter


Transfer crepe batter into a pourable container and let stand for 30 minutes


You can make the chicken filling while the batter stands



To make chicken filling:


Stir soup, mayo, cream, curry powder, onion, lemon juice, salt and pepper together in a large bowl


Stir in chopped chicken


Store in refrigerator until ready to use



To make crepes(should make about 8):


After 30 minutes, stir batter and remove and lumps


Lightly grease a non-stick skillet over medium heat


When pan is hot, pour about 2 tablespoons of batter into skillet and swirl pan until crepe is about 7-8 inches in diameter


Cook until top of crepe loses shiny, wet look and underside is lightly browned


Loosen edges of crepe with spatula and flip to cook other side until it begins to brown


Remove from pan and place on plate


Regrease pan between each crepe



Take chicken filling out of refrigerator and divide evenly between each crepe


Place filling on bottom half of crepe, fold in sides and then roll up crepe to enclose filling


Place filled crepes close together, seam side down in baking dish


Sprinkle with shredded cheese and drizzle with cream


Bake at 400 F for 25-30 minutes. Cheese will be golden and bubbling and crepes should be heated through.


Pairs Well With


Notes

Was given this recipe by a friend and it has become a new favorite. Great when you have left overs of cooked chicken. A little time consuming but well worth it. I have made it a few hours ahead of time and stored it in the refrigerator before baking, and it came out just fine.

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