A recipe for savoury crepe filling?

Question

Can anyone give me a good recipe for crepe filling?I want something with mushroom/ spinach/ cheese/ chicken only.

Answer 1

SHERRIED MUSHROOM AND CHICKEN FILLED
CREPES

1/2 lb. fresh mushrooms or 1 (6-8 oz.) can sliced mushrooms
4 tbsp. butter
1/3 c. finely chopped onions
4 tbsp. flour
2 c. milk
2 chicken bouillon cubes
1/4 tsp. salt
1/8 tsp. ground white pepper
1/2 c. dairy sour cream
3 tbsp. dry sherry
2 c. boned, cooked chicken, cut in chunks
3 tbsp. finely chopped parsley, divided
12 crepes

Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. In a large skillet, melt butter. Add mushrooms and onions; saute 5 minutes.
Blend in flour, cook and stir over low heat for 2 minutes. Add milk, bouillon cubes, salt and white pepper. Cook and stir over low heat until mixture is thickened. Stir in sour cream and sherry.
Remove 1 cup of the sauce; keep warm.
To remaining sauce add chicken and 2 tablespoons of the parsley.
Heat just until hot. Heat crepes, tightly covered, in a preheated moderate oven, 350 degrees for 10 minutes.

Place about 1/4 cup mushroom-chicken mixture on each crepe; roll up. Place two filled crepes on each plate. Spoon about 2 tablespoons of the reserved sauce over each portion.
Sprinkle with remaining parsley.
Serve immediately.
Makes 12 crepes, 6 servings.

Answer 2

(L)
4 ounces mushrooms
2 ounces butter
salt
black pepper
grated nutmeg
1 ounce flour
1/2 pint hot milk
4 ounces grated gruyere cheese
Wash and trim mushrooms, but do not peel.
Chop the stalks and slice the caps, cook the stalks slowly for 10 minutes in a covered pan, in 1 oz of butter, add the caps, add the seasoning and a pinch of nutmeg.
Cook for 5 minutes uncovered.
Melt the remaining 1 oz of butter, work in the flour, add milk and cook until thick, stirring briskly, Add the mushrooms and simmer fot 5 minutes.
Remove from the heat, and beat in two-thirds of the cheese.
Correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.

Answer 3

Crepes with Spinach, Bacon and Mushrooms
INGREDIENTS
1 recipe Basic Crepes
( http://allrecipes.com/Recipe/Basic-Crepes/Detail.aspx )

6 slices bacon
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced

3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste

2/3 cup chicken broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste
DIRECTIONS
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Answer 4

Smoked Salmon Crepes

Spread about 1/4 cup thinly sliced smoked salmon (about 1 1/2 oz.), 2 tablespoons creme fraiche or cream cheese, and 1 teaspoon drained capers down center of each crepe in pan (step 4 of basic buckwheat crepe recipe, preceding). Sprinkle with pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

Chicken-Pesto Crepes

Spread about 1 tablespoon purchased pesto down the center of each crepe in pan (step 4 at left). Top with about 1/4 cup shredded cooked chicken, 2 tablespoons thinly sliced canned peeled roasted red peppers, and 2 tablespoons shredded Swiss or parmesan cheese. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

Spinach and Mushroom Crepes

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 tablespoons olive oil until browned, about 15 minutes. Sprinkle with 3/4 teaspoon dried thyme and salt and pepper to taste.

Spread about 2 tablespoons fresh chevre (goat cheese), 1/3 cup rinsed fresh spinach leaves, and 1/4 cup mushroom mixture down the center of each crepe in pan (step 4 at far left). Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

Leek and Apple Crepes

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 tablespoons butter. Add 1 cup thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 cup apple cider vinegar or lemon juice, and 1/3 cup apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes.

Spread about 1/3 cup apple mixture and 2 tablespoons creme fraiche or sour cream down center of each crepe in pan (step 4 at far left). Sprinkle with salt and pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.