This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克（1/4茶勺）
面粉 150克（1大杯）
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
***Cooking gears I used in all my videos***
US:
Canada:
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
Helly's Simple Recipe
Cooking Everyday
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
BGM:
Clear Air - Somewhere Sunny by Kevin MacLeod
Clear Air - Somewhere Sunny by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
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.
These 4 Crepes Will Blow Your Mind & Everyone Will Flip Out Over The Filling!
Savory Breakfast Crepe Pockets Are The Best Way To Start Your Morning | You're probably used to sweet crepes, preferably with Nutella and bananas or strawberries. But you haven't lived until you've had a savory crepe pocket stuffed with ham, cheese, and spinach – and with a fried egg to top it all off! Now this is the breakfast of champions.
Bookmark Recipe:
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks:
******************************************************
You'll Need (for 4):
For the spinach filling:
- oil for cooking
- ½ onion
- 2 garlic cloves, minced
- 5 oz spinach
For the crepes:
- 5 oz flour
- 4 eggs
- 1 tsp salt
- 12 fl oz milk
Extra:
- 4 slices of cheese
- 4 slices of ham
- 4 fried eggs
- chives
Here's How:
1. Preheat the oven to 350°F. Cut the onion into thin strips and fry together with the garlic and spinach.
2. Heat a nonstick pan over medium heat and mix the flour, eggs, salt, and milk together until smooth. Pour a ladleful (about ¼ cup) of the crepe batter in the pan, swirl the batter around until the entire pan is coated, and cook the crepe on both sides until golden brown (about 2 minutes). Repeat 3 more times for the rest of the crepes.
3. Fry 4 eggs. Place the crepes on a sheet pan and assemble each one with the following layers: spinach filling, slice of cheese, spinach filling, slice of ham, spinach filling, fried egg.
4. Fold the crepes into 4 small pockets.
5. Bake the crepes for 5 minutes and garnish the finished pockets with chives.
And while these hearty crepes are absolutely perfect for breakfast, they also work great for lunch, dinner, or even a midnight snack! You can find the recipe for the Savory Crepe Cake featured in the bonus video here:
******************************************************
Do you want to see more content like this? Scrumdiddlyumptious brings you unique recipes & cooking hacks every day, so be sure to subscribe, like, and follow us for a first-hand look at new videos that you can share with your family & friends!
YouTube:
Facebook:
Instagram:
Pinterest:
Website:
******************************************************
EGGLESS SAVOURY CREPE/ CREPE FLORENTINE / CORN SPINACH BREAKFAST CREPE/AATA CREPE/ Oh, Cheat Day !
Crepes are classic French Pancakes. These Savoury Crepes are eggless and too yummy. Also really easy to make. Its made with All Purpose Flour but we have substituted with half Whole Wheat Flour to make it healthier :)
Recipe for Pizza Sauce:
Ingredients for crepe: ( Makes 5 )
1/4 cup aata / whole purpose flour
1/4 cup maida/ all purpose flour
1 tbsp cornflour
salt to taste
1 tsp Italian herbs
2 tbsp vegetable or olive oil
3/4 cup + 2 tbsp milk
CORN AND SPINACH FILLING:
1 N 1/2 tbsp oil or butter
2 tbsp garlic chopped
1 n 1/2 cup spinach leaves
1 cup boiled corn kernels
Salt to taste
1/4 tsp pepper powder
1 tbsp all purpose flour or cornflour
1 cup milk
1/4-1/2 cup cheese
Pizza Sauce
Tomatoes medium 10
Onion 2
Garlic 15 cloves
Capsicum 1/2
Italian herbs 2tsp
Ketchup 2tbsp or Sugar 1 tbsp
Red chilly Powder 1 Tsp
Pepper 1/4 tsp
Salt to taste
For method follow our super short video with details :)
Join me On Facebook-
Join me On Instagram-
Do Like And Subscribe To Our Channel.
Savory Mushroom & Spinach Crepes- Like dining at a French bistro!
For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that’s easy to prepare!
→ PRINT the Recipe:
???? MY COOKBOOK:
⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board:
• Vitamix Blender:
• Instant-Read Thermometer:
• Knife Set:
• Glass Bowls:
• Food Processor:
• Kitchen Scale:
➡️ FOLLOW ME:
• Instagram:
• Pinterest:
• Facebook:
• TikTok:
❤️ Thanks for watching!
#shorts #savorycrepes #brunch #mushroomcrepes #creperecipe #easyrecipe #cookingtutorial #vegetarian #foodvideo
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
SPINACH, HAM, ONION & RICOTTA CREPES RECIPE
A deliciously simple dinner recipe idea - stuffed crepes / pancakes!
Subscribe for regular videos
For ingredients, info & steps see the recipe at
Keep in touch:
Any images used are either my own or those available for use royalty free for commercial use.
I try my best to reply to as many comments as possible, but please interact with eachother and be respectful :-) #barrylewis