Chicken Filled Crepes
This is one of my favorite recipes that even my kids will eat. My original recipe was obscenely caloric, so I wanted to cut down on the calories but keep the flavor. As it turns out it wasn’t that difficult. I will tell you that it is a little labor intensive. So if you want to decrease some of your labor, buy the crepes at the grocery store (Yes, you can find them here in our local stores).
Crepes
2 Eggs
1 Cup Milk
½ tsp Salt
1 Cup Flour
2 Tbs Melted Butter
In a blender beat the eggs, then beat in the milk, salt, flour and butter. Cover and let stand for at least 30 minutes. Heat a 7-inch skillet or crepe pan until moderately hot, then very lightly film the pan with butter (I always wipe the excess with a paper towel). If you want to be a little fancy throw in to the pan some chiffonade of sage (This will add flavor and eye appeal). Using a measuring cup, pour in several tablespoons of batter, and then quickly tilt the pan in a rotation so the batter spreads evenly to make the thinnest possible layer. Cook until the bottom is lightly browned and the edges lift easily from the pan. The crepe will loosely slide around the pan, flip it over and cook the other side until pockets of light brown appear. Stack on a plate and keep warm, for further assembly. This will make about 12 crepes.
Chicken Filling
Here you can use Chicken or Turkey Breast cut into small bite size pieces (about 1 – 1 ½ pounds)
Flour for Dredging
Salt
Pepper
1 Tbs Fresh Rosemary, Finely Chopped
2 Tbs Butter
2 Tbs Oil
½ pound Mushrooms, sliced
2 Cloves Garlic minced
1 Cup Dry White Wine (or Chicken Stock)
1 Cup Heavy Cream
2 Tbs Chopped Basil
¼ Parmesan Cheese
Chopped Tomato (Garnish for top of crepe)
Dredge chicken in flour, salt, pepper and rosemary. Melt butter and oil together in a fry pan, add chicken and brown, add the mushrooms and brown, then add garlic, wine and heavy cream. Cook until thickened and add basil and cheese.
Place about 3 tablespoons of the filling in a crepe, place seam side down, sprinkle with chopped tomatoes. For this dinner I served with steamed asparagus and carrots.
Bon Appetite!
Glenn and Glenn
