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| Crepe stuffed with Creamy Chicken and topped with Mushrooms and onions. |
Ingredients for crepes:
1 1/2 cup whole wheat flour
1 cup white unbleached flour
2 cups milk
1 cup water
6 eggs
1/2 cup vegetable oil
1 tablespoon sugar
1 teaspoon salt
Directions:
Using a hand mixer or stand mixer combine milk,water,eggs,sugar,salt,and oil.Gradually add flours. Scrape the sides with spatula if needed and mix well. Refrigerate for at least one hour or overnight.
Heat a crepe pan or a non-stick frying pan over medium-high heat. Lightly grease with butter or spray oil. When hot, add 1/3 cup of batter to the pan.
Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 20-40 seconds. When the top is no longer shiny, then you will know it is ready to turn. Flip with a spatula and cook for another 15-45 seconds.
Mushroom filling:
serves about 6-8 people
16 oz. sliced mushrooms
1 onion sliced
2 cloves garlic
salt and pepper to taste
extra light olive oil or any other oil.
Shredded cheese Monterrey jack,mozzarella, or both.
butter
Spinach (optional)
Sour cream (optional)
Directions:
Heat a frying pan with a little oil. Add the mushrooms and cook until its no water is left and they start to fry. continue to cook them for 2 minutes. Take them out. Add about 3 tablespoons oil to the same pan and Add the onions. Saute the onions until soft with a nice golden color.Add the mushrooms(fried) to the onions.Add garlic and spinach (optional) and season with salt and pepper. Cook for another minute.
Place about 1-2 tablespoons of the mushroom filling and cheese on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.
Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color. Serve with sour cream and dill pickles (optional).
Chicken filling:
serves about 8-10 people
Cooked 2 chicken breasts diced
6 green onions thinly sliced (greens only)
4-5 garlic cloves
7 tablespoons cream cheese
1 cup heavy whipping cream
salt and pepper
2 tablespoons butter
Directions:
Melt the butter in a frying/saute pan on med-high heat.Add onions and garlic. Cook 30 seconds and add chicken.Cook it for 3 minutes mixing often.Add Cream cheese and cream.Mix well until cream cheese is melted for about 4-5 minutes.Season with salt and fresh ground pepper.
Place about 1-2 tablespoons of the chicken filling on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.
Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color.