Sunday, 17 February 2008

Chicken and Spinach Crepes

We created this dish today with ingredients on hand. I cooked 2 bone-in, skinless chicken breasts in 2 cups of salted water and saved the broth for the sauce. Make the crepes using this basic recipe.

Creamed Chicken and Spinach Filling

Saute one onion and one large portobello mushroom in 1 tbsp butter over medium heat. When softened, add 1 pound chopped raw spinach and cook until wilted. Add 6 tbsp flour to mixture and stir in. Slowly add 1 cup of chicken broth and 1 cup milk, stirring until thickened. Add 1/4 parmesan cheese and/or grated cheddar cheese and stir until it melts. Add 2 cups diced chicken if desired.

Spoon into crepe and fold over or roll up before serving.

Makes 8 filled crepes.

May 15/08 -Variation- We liked this filling even better!

6 tbsp flour
3-4 cups milk or soymilk
1/2 tsp salt
curry powder
cumin powder
4 cups spinach
3 chicken breasts grilled and chopped up

Blend milk slowly into the flour, add seasonings and cook in microwave stirring often until thickened. Add spinach and cook until wilted. Add chicken. Adjust seasonings as desired.

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