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Chicken and Spinach Crepes Recipe

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This recipe for Chicken and Spinach Crepes is from Mom's Favorite Recipes, 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

SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1/2 cup shredded carrot
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth

FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups finely chopped cooked chicken or rotisserie chicken
Directions:
Directions:
For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Do not drain.

In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Add 1/2 cup cheese and sherry; stir until cheese is melted. Remove from the heat.

Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish, seam side down. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through. Sprinkle with remaining cheese. bake, uncovered 5 minutes more.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Prep: 1 hour Cook: 30 minutes

 

 

 

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