Chicken Crepes


You Will Need:

500 grams chopped chicken/turkey
two small onions
one colored pepper
minced garlic
frozen spinach
instant mashed potatoes
salt and pepper
store-bought or homemade crepes
can of mushrooms
flour
large onion
mushroom soup mix

  • Saute:     Two onions diced till golden
    Any color pepper diced till soft
  • Add:       1 teaspoon of minced garlic
    1/2 cup frozen and squeezed dry spinach
  • Brown slightly in the mixture:    1 package of chopped chicken/turkey or mix {500 grams}
    Saute for 5 minutes or so to make sure all of the chicken is not raw.
  • Turn off the flame
  • Add salt and pepper to taste
  • In a separate pot combine 3/4 cup instant dry potatoes and boiled water. Add enough until it’s a nice pasty consistency like mashed potatoes.
    (If they get too watery, add more potatoes. If not smooth and not watery enough, add more water. Amount does not have to be exact.)
  • Add the mashed potatoes to the chicken mix and set aside.

    Mushroom Sauce:

    • Saute large diced onion till golden
    • Add can of mushrooms (or fresh) and saute
    • Add 3 tablespoons of flour and mix
    • Add 1 1/2 cups of water till looser but gel-like consistency (can add more if you like it more liquefied)
    • Sprinkle mushroom soup mix, salt and pepper to taste
    • Turn off the fire and set aside

    Put about 1/3 cup of  chicken mix into the crepes (depending on the size) and fold over on end. Bring up each of the sides of the crepe and fold in. Roll the little rectangular shape of chicken and crepe until there is no crepe left. Line a 9×13 pan with baking paper and place the crepes in rows. Pour the sauce over the crepes and cover and bake for 25-35 minutes 375°

    With a spatula place as a side dish with some extra sauce if you wish.

    Enjoy.

    1. chicken snatcher

      yummy!!!!!!!!!!!!!!!!!!!!!!!

    2. lol, i was supposed to post this on my blog, but you never sent the recipe 🙂

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