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Mandarin Chicken Crepes Recipe

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This recipe for Mandarin Chicken Crepes is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crepes:
1/2 unsifted all-purpose flour
1/2 c. milk
2 large eggs, beaten
1 T. chopped fresh thyme or 1 tsp. dried thyme leaves
Cooking spray
Marinade:
2 T. soy sauce
1 T. lemon juice
1 tsp. minced ginger root
3/4 lb. chicken cutlets cut crosswise in 1/4" strips
Sauce:
1 tsp. minced ginger root
1 tsp. soy sauce
3/4 c. chicken broth
2 tsp. cornstarch
1 tsp. honey
1-15 oz. can sliced mushrooms
Directions:
Directions:
In blender combine crepe ingredients ingredients: flour, eggs, milk and thyme; blend until smooth. Let rest for 2 hours. Lightly coat crepe pan or 8" skillet with cooking spray, and place over med-high heat. Pour 2 T. batter in center of pan and swirl to make round crepe. Cook 1 minute of until firm, turn over and cook 30 seconds more. Turn out on aluminum foil and cook the remaining 7 crepes. Keep warm while making filling. Combine marinade ingredients: 2 T. soy sauce, 1 T. lemon juice and 1 tsp. ginger root, with chicken and let set 15 minutes. Combine sauce ingredients in small sauce pan: remaining soy sauce, ginger root, chicken broth, cornstarch and honey, bring to a boil and simmer 1 minute. Coat a skillet with cooking spray and saute marinated chicken until firm or about 3 minutes. Stir in mushrooms and 1/4 c. sauce. Fill each crepe with 1/8 of the chicken mixture, place on serving platter and top with remaining sauce.
Number Of Servings:
Number Of Servings:
4 servings, 250 calories
Personal Notes:
Personal Notes:
From friend in LA, Laura McCain

 

 

 

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