Crêpes
- 2 large eggs
- 3/4 c whole milk
- 1/2 c water
- 4.5 oz all-purpose flour
- 1.5 oz unsalted butter, melted & cooled, plus more for the pan
- 1/4 t salt
- 1/4 c fresh thyme and sage
- Place ingredients in a blender and process for 7 to 10 seconds. Rest in the fridge for 1 hour.
- Heat oven to 200 to keep the crêpes warm after you’ve prepared them.
- Coat a 10-inch nonstick skillet or crêpe pan with butter and place over medium heat. Heat until the butter begins to sizzle.
- Pour 1/4 cup (1 oz) of batter in the center of the pan and swirl the pan until the batter is spread out evenly.
- Cook for 30 seconds or until the edges being to turn up.
- Flip and cook for another 10 seconds.
- To keep warm, place on a cooling rack set in a sheet pan and place in the oven, covered with a tea towel.
Filling
Chicken:
- 1 lb chicken tenders
- 6 c water
- 3-4 bay leaves
- 1/2 c sliced green onions (plus a little more for garnish)
- 2 cloves of garlic
- salt & pepper
Sauce:
- 1/3 lb shitake mushrooms
- 2/3 lb portabella mushrooms
- 5.2 oz (1 package) Boursin Shallot & Chive cheese
- 1 1/2 c Swiss Emmentaler Cheese
- 2 cloves of garlic, minced
- 1 c heavy cream
- 1 t nutmeg
For the chicken:
- Combine the water, bay leaves, green onion, garlic, and salt & pepper in a stock pot and bring to a boil.
- Add the chicken and cook for 15-20 minutes, until the chicken has cooked through.
- Remove the chicken and reserve the liquid for soup stock or another use.
- Once it has cooled enough, dice the chicken into 1-inch pieces.
For the sauce:
- Clean the mushrooms and sauté them along with the garlic in one tablespoon of butter.
- Once they have cooked down, add the cheese, cream, and nutmeg.
- Whisk the sauce until it is well blended and the cheese is melted.
- Leave on low heat until you are ready to assemble the crêpes.
Assembling the crêpes:
- Remove the crêpes from the oven.
- Add diced chicken to the crêpes and cover with the sauce.
- Wrap up the crêpes, tucking the seams underneath so they hold together on the plate.
- Plate the crêpes and top with remaining sauce.
- Sprinkle with more sliced green onions and serve!