How To make Florentine Crepe Pie I

Beth's Chicken and Mushroom Crepes Recipe

#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too!

PRODUCTS SEEN IN THIS VIDEO:
Gratin Dishes:
Round Wooden Charger

PRODUCTS SEEN IN MOST OF MY VIDEOS:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron


FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)

GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter

CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here*


INGREDIENTS:

For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill

For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced

For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste

Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley

Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot


METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.

Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.

Then whisk in the melted butter and the dill.

Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.

Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.

Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.

Allow the crepes to cool while you prepare the filling.

NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.

In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.

For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.

Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.

Spinach Crepes cake with smoked Salmon

Spinach Crepes cake with smoked Salmon
#youtubeshorts #shorts #salmon #fish #spinach #homemade #recipe #lacocinadeguna #smokedsalmon

Spinach Crepes

❤All recipes
------------

►Recipe - spinach pancakes:
For pancakes - measuring cup = 300 ml.
spinach - 1 bunch
oil - 5 tbsp. (50 ml)
large egg - 3 pieces
salt - 0.5 tsp.
sugar - 1 tsp.
pepper mixture - on the tip of a spoon
1 cup of milk - 300 ml.
1 cup flour - 180 gr.
baking powder - on the tip of a spoon
Stuffing:
onion - 3 pieces
mushrooms - 700 gr.
salt, pepper - to taste
10% cream - 8 tbsp. (80ml.)
21% sour cream - 3 tbsp.
------------

►Malzemeler - ıspanaklı krep:
Krep için - bardak ölçüsü = 300 ml.
ıspanak - 1 demet
sıvı yağ - 5 yemek kaşığı
büyük yumurta - 3 adet
tuz - 0,5 çay kaşığı
şeker - 1 çay kaşığı
karışık biber - kaşık ucunda
1 bardak süt - 300 ml.
1 bardak un - 180 gr.
kabartma tozu - kaşık ucunda
İç malzemeleri:
kuru soğan - 3 adet
mantar - 700 gr.
tuz, karabiber - tada göre
% 10 krema (kaymak) - 8 yemek kaşığı
% 21 ekşi krema (sour cream) -3 yemek kaşığı
------------
#spinachcrepes
#spinachcrepesrecipe
#thinpancakes
#spinachpancakes
#ıspanaklıkrep
#yummy

How To Make Amazing Crepes At Home *spilling all my secrets*

Today, I’m sharing how to make perfectly thin & tender, authentic crepes at home. Homemade crepes can be tricky to make without knowing the essential tips. I am addressing all the troubleshooting so you can successfully make 5-star quality crepes at home.
Let me know if you enjoyed the video! ????????????

???? Get the written steps + the printable recipe from my blog!:


???? The ingredients to make crepes
Enough amount for about 14-17 layers of crepes (25cm | about 10-inch diameter)

• All-purpose flour: 150g | 5.3oz (1 1/6 US cups)
• Granulated sugar: 50g | 1.7oz (1/4 US cup)
• Salt: 1/2 tsp
• Egg: 200g | 7oz (About 4 large eggs)
• Unsalted butter: 50g | 1.7oz (About 4 Tbsp)
• Whole milk: 500g | 17.6oz (2 US cups)
• Dark rum: 1 Tbsp (or 2 Tbsp if you love it!)

• Melted butter for a pan: Some

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

???? Check out my other classic dessert recipes:
Black Forest Cake

Lemon Madeleines

How to make chiffon cake


???? Other basic recipes:
Fresh Fruit Tart

Lemon Pound Cake

Eclairs


❤️ Subscribe!:
???? Share the video:

???? My blog:
???? Instagram: @ayacaliva

MUSIC:
epidemicsound.com

#crepesrecipe #crepes

IHop style chicken florentine crepes with hollandase sauce

watch in my other videos the hollandase sauce and crepe wrapper thank you for watching pls like , share and subscribe and ring the bell

Julia Child's Towering Mountain of Crepes

Julia Child's Gâteau de Crêpes à la Florentine from Mastering the Art of French Cooking Vol 1....

#juliachild #jamieandjulia #crêpes

????I'm on Instagram


????Support the Channel on Patreon!


????What I Use (Amazon Store)


Mastering the Art of French Cooking Vol 1 & 2:


Music:
------------
Recipe - All add this shortly