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Chicken Spinach Crepes Recipe

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This recipe for Chicken Spinach Crepes, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crepes:
2 eggs
1 c. flour
1 c. milk
2 T. butter melted
1/2 t . salt

Chicken Spinach Filling:
1 pkg. frozen spinach, thawed and drained
3 c. chicken breasts, cooked and cut in bite size pieces
1 can cream of chicken soup
1/2 c. parmesan cheese
onion grated to taste

White Sauce Topping:
2 cans of cream of chicken soup, or 2 cans of cream of mushroom soup, or 1 can of each cream of chicken and cream of mushroom soup, add 1 can of milk.

Directions:
Directions:
Crepes:
Mix all together on low speed in blender just untell mixed. Take 2 tablespoons & spoon onto crepe maker or in small fry pan - brown on one side only. Takes about 1 1/2 minutes to make each crepe. Cool on paper toweling. Makes approximately 14-18 crepes.

Chicken Spinach Filling:
Combine thawed and well drained spinach with the cut-up chicken; add 2 cans of soup and 1 can of milk. Mix well.
Assemble by putting some chicken/spinach filling down the center of each crepe; roll crepe and place edge down in a baking dish which has been sprayed with non-stick oil. NOTE: You may choose to freeze the prepared crepes at this time and bake them when needed.
When ready to bake, combine the white sauce topping (2 cans of soup and 1 can of milk), and spoon over the crepes to cover and prevent from getting dry when baking.
Cover dish with foil and bake at 350 degrees for 20 minutes (30-35 minutes when frozen).

Number Of Servings:
Number Of Servings:
7-8
Personal Notes:
Personal Notes:
This is a great 'make ahead' dish to avoid the last minute rush for a brunch or luncheon. Delicious!

 

 

 

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