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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crêpes: | 2. Mix together the flour and salt in a large bowl. | 3. Add the combined eggs and milk; gradually mixing into the flour with a whisk. | 4. Continue to whisk until a smooth batter forms. | 5. The recipe is best if you can leave the mixture to rest for 30 minutes before cooking. | 6. Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes. | 7. Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned. | 8. Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months. | 9. Filling: | 10. Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated. | 11. Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil. | 12. Remove from heat and set aside 1 cup of sauce for later. | 13. Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture. | 14. To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose. | 15. Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking. | 16. Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	pinch		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
milk	2	cups		297.68	23.3264	15.372	15.9576
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		diced	28.0	6.537999999999999	0.77	0.07
mushroom	1	cup	sliced	-	-	-	-
flour	2	tablespoons		578.28	126.6054	9.401	2.2436
milk	2 1/2	cups		297.68	23.3264	15.372	15.9576
chicken	2	cups	chopped cooked	-	-	-	-
swiss cheese	1/2	cup	grated	259.38	0.9504	17.7936	20.4534
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.