Mushroom and Chicken Crêpes

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
  1. Place ingredients in a blender and process for 7 to 10 seconds.  Rest in the fridge for 1 hour.
  2. Heat oven to 200 to keep the crêpes warm after you’ve prepared them.
  3. Coat a 10-inch nonstick skillet or crêpe pan with butter and place over medium heat.  Heat until the butter begins to sizzle.
  4. 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.
  5. Cook for 30 seconds or until the edges being to turn up.
  6. Flip and cook for another 10 seconds.
  7. 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:

  1. Combine the water, bay leaves, green onion, garlic, and salt & pepper in a stock pot and bring to a boil.
  2. Add the chicken and cook for 15-20 minutes, until the chicken has cooked through.
  3. Remove the chicken and reserve the liquid for soup stock or another use.
  4. Once it has cooled enough, dice the chicken into 1-inch pieces.

 

For the sauce:

  1. Clean the mushrooms and sauté them along with the garlic in one tablespoon of butter.
  2. Once they have cooked down, add the cheese, cream, and nutmeg.
  3. Whisk the sauce until it is well blended and the cheese is melted.
  4. Leave on low heat until you are ready to assemble the crêpes.

 

Assembling the crêpes:

  1. Remove the crêpes from the oven.
  2. Add diced chicken to the crêpes and cover with the sauce.
  3. Wrap up the crêpes, tucking the seams underneath so they hold together on the plate.
  4. Plate the crêpes and top with remaining sauce.
  5. Sprinkle with more sliced green onions and serve!

 

Trackbacks

  1. […] of Sarafina’s Kitchen has entered her recipe for Mushroom and Chicken Crêpes into our Egg-streme Crêpe Challenge. The crêpes in this dish have an elevated flavor profile […]

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