Chicken Crepes au Gratin
Prep: 30 min
Cook: 30 min
Total: 60 min
Serves: 6
31 views
Imagine a dish that wraps you in warmth and comfort with every bite — these tender chicken crepes au gratin are a delightful blend of flavors and textures. Stuffed with savory mushrooms and vibrant green onions, each crepe is enveloped in a rich white sauce and topped with a golden layer of Parmesan that adds a satisfying crunch. Perfect for a cozy family dinner or an elegant gathering, this dish is sure to impress both the home cook and their guests alike, making every occasion feel special.
Ingredients
Ingredients
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 1/2 Tsp Salt
- 1 1/4 Cups Milk
- 2 Tbsp Green Onions - Chopped
- 4 1/2 Oz Mushrooms - Drained And Sliced
- 2 Tbsp Butter
- 2 Cups Chicken - Cooked, Diced
- 2 Tbsp Pimentos - Chopped
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 3/4 Cup All-Purpose Flour
- 1/4 Tsp Salt
- 1 1/4 Cups Milk
- 1 - Salad Oil
- 1 - Egg
- 1 - Egg Yolk
- 1/2 Cup Mayonnaise
- 1/4 Cup Whipping Cream - Whipped
- 1 - Parmesan Cheese
Directions
Directions
- WHITE SAUCE: Melt 3 tablespoons butter in saucepan; blend in 3 tablespoons flour and 1/2 teaspoon salt.
- Stir in 1 1/4 cups milk gradually.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat; cover.
- Set aside.
- FILLING: Saute green onion and mushrooms in 2 tablespoons butter in saucepan until onion is tender.
- Add chicken and pimento; cook for 1 minute longer.
- Add 1/2 cup white sauce, stirring just until blended.
- Remove from heat; add salt and pepper.
- Refrigerate until ready to use.
- CREPES: Combine 3/4 cup flour, 1/4 teaspoon salt and 1/2 cup milk in a bowl.
- Beat mixture, adding 1 tablespoon salad oil, egg and egg yolk.
- Beat until well blended.
- Refrigerate for 2 to 24 hours.
- Stir in remaining milk gradually when ready to cook crepes.
- Brush pan lightly all over with oil; set over high heat until oil almost smokes.
- Remove from heat; pour 1/3 cup batter in middle of pan.
- Tilt pan all around to cover bottom with thin film of batter.
- Pour out any excess.
- Return pan to heat; cook for about 1 minute or until batter forms tiny bubbles and begins to leave side of pan.
- Turn with spatula when golden brown underneath; cook remaining side for about 30 seconds.
- The first side is the outside.
- Slide onto plate.
- Arrange crepes with first side down.
- Spoon 1 heaping tablespoon Filling down center of each crepe; fold sides over Filling.
- Arrange in buttered 9 by 13-inch baking dish; cover with foil.
- Bake at 350 degrees for 20 to 25 minutes or until heated through.
- TOPPING: Combine remaining white sauce and mayonnaise; mix well.
- Fold in whipped cream.
- Uncover hot crepes.
- Spoon Topping over crepes; sprinkle with Parmesan cheese.
- Broil 4 to 6 inches from heat until brown.
- Crepes may be prepared and filled ahead, covered with foil and refrigerated.
Nutrition
Per serving · 6 servingsCalories
450
Fat
30 g
Saturated fat
15 g
Carbohydrates
30 g
Sugar
3 g
Fiber
1 g
Protein
20 g
Sodium
600 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 1/2 Tsp Salt
- 1 1/4 Cups Milk
- 2 Tbsp Green Onions - Chopped
- 4 1/2 Oz Mushrooms - Drained And Sliced
- 2 Tbsp Butter
- 2 Cups Chicken - Cooked, Diced
- 2 Tbsp Pimentos - Chopped
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 3/4 Cup All-Purpose Flour
- 1/4 Tsp Salt
- 1 1/4 Cups Milk
- 1 - Salad Oil
- 1 - Egg
- 1 - Egg Yolk
- 1/2 Cup Mayonnaise
- 1/4 Cup Whipping Cream - Whipped
- 1 - Parmesan Cheese
