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Chicken Crepes

the.instructor's picture
These Chicken Crepes are a desire ! Try these pancakes stuffed with chopped chicken irresistibly seasoned with pepper and poultry seasonings and doused in bechamel sauce. Feel free to express yourself about these Chicken Crepes.
  Butter 30 Milliliter (2 Tablespoons)
  Onion 1 , chopped
  Celery 250 Milliliter, diced (1 Cup)
  Green bell pepper/Sweet red pepper 1⁄2 , diced
  Chicken 500 Milliliter, cooked chopped (2 Cups)
  Poultry seasoning To Taste
  Bechamel sauce 375 Milliliter (1 1/2 Cups)
  Cooked crepes 8
  Paprika 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste

–  Preheat oven to 400 °F (205 °C).
–  In a skillet, melt butter and saute onion, celery, diced pepper, and chopped chicken. Season with salt, pepper, and poultry seasoning, then blend in 1/2 cup (125 ml) bechamel sauce.
–  Spoon filling over crepes, roll and place in baking dish. Heat in oven for approximately 20 minutes until golden.
–  Remove from oven. Pour over the rest of the bechamel sauce, and sprinkle with paprika.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1988 Calories from Fat 1048

% Daily Value*

Total Fat 118 g181.1%

Saturated Fat 45.6 g228.1%

Trans Fat 0 g

Cholesterol 591.8 mg197.3%

Sodium 2288.2 mg95.3%

Total Carbohydrates 96 g32.1%

Dietary Fiber 9.1 g36.2%

Sugars 36.8 g

Protein 133 g265.9%

Vitamin A 95.4% Vitamin C 138.5%

Calcium 68.8% Iron 37.4%

*Based on a 2000 Calorie diet

Chicken Crepes Recipe