Chicken crepes

Late Saturday afternoon I thought that I might just make chicken crepes for dinner; I hadn't made them in years and they are fabulous.  As I often do on the weekend I puttered my time away working on photos and doing a bit of this and that until it was 5:30.  That didn't give me much time to make crepes; but I headed down to the kitchen and dug in.  I really felt like having crepes so they were done in speed mode but turned out just as yummy.

The actual crepe part is very easy to do; much like pancakes that just don't rise.  There are a couple of things to remember;

1.  You cannot leave the pan while cooking crepes, it happens very quickly.
2.  You must put either waxed paper or parchment between each crepe as they come out of the pan.  Otherwise you'll be left with a big mound of stuck crepes.

The longest part of these crepes is the chicken and mushrooms that need cooking.  Once the filling is cooked up it is nothing to put them together and pop them into the oven.  The smell of them cooking is heavenly.

I got this recipe over 30 years ago in High School; we made them in Home Ec class.  And each time I make them I think back to the wonderful teacher I had that year; she was very inspirational and a wonderful woman, Mrs. Bewley.

Crepes
1 c. sifted all purpose flour
1/4 tsp salt
3 eggs, beaten well
1 1/4 c. milk
2 tbsp melted butter


Mix flour and salt together, mix eggs, milk and butter together.  Use electric mixer or whisk and mix together until smooth.  Best made an hour ahead of cooking or overnight.

Pour about 3 tbsp. of batter into a hot well oiled pan.  Immediately rotate pan so that the batter covers the entire bottom.  Crepe should be as thin as possible.  As soon as the edges brown; flip over.  Let brown slightly and remove and place parchment or waxed paper between each.  Set aside for filling later.

Filling Chicken Crepes


1/2 C butter
1/2 flour
1 1/2 half and half
1 cup well seasoned chicken broth
salt and pepper
2 cups chopped cooked chicken
1/2 C cooked mushrooms chopped
2 tbsp dry sherry (or more)  ;)
1/2 C. sour cream

Make a roux with the butter and flour; add cream, broth and salt and pepper to make a nice cream sauce.  Divide sauce in half; to one half add chicken, Sherry and mushrooms for filling.   In the second half add sour cream for sauce on top.  Roll crepes with about 1 -2 tbsp of chicken mixture and place into baking dish seam down.  After complete; cover with sour cream sauce and sprinkle with Parmesan reggiano and chives.  Bake at 350 for about 20 min, until hot.  Makes 4-6 servings.  Yum.