Monday, March 3, 2008

Chicken Crepes

I got this from a friend's blog, who posted the recipe after making it for her husband on Valentine's Day. It looks really rich, yummy, and definitely a calorie-laden indulgence.

Crepes: (from Lionhouse Cookbook)
3/4 c flour
3 eggs
1/2 c milk
1/2 c water
3 T butter, melted and cooled

Double the recipe if you're making a full serving of chicken crepes (about 12-14 wrapped crepes) and make the crepes about twice as thick as dessert/breakfast crepes.

Crepe Sauce:

1/2 cup butter (1 stick)
1/2 cup flour
1 1/2 cups half & half or whole milk
1 can chicken broth

Melt butter, then whisk in flour and cook 2-3 minutes. Whisk in half & half or milk and broth. Cook until it just reaches a boil and thickens (then turn down heat). Season generously with salt and pepper. Divide sauce in 2 bowls, with 2/3 of it in one bowl and 1/3 in another.

To the bigger portion of sauce, add:
1 1/2 lbs. diced, cubed, or shredded chicken
1/2 cup sliced mushrooms (optional)
1 shredded or diced zucchini
1/4 cup chopped green onions (optional)
1/4 cup finely minced onion (optional)

Fill crepes with this mixture and place them, seam side down, in a greased pan.

To the smaller portion of sauce, add:
1/2 cup sour cream

Spoon sauce/sour cream mixture over the top of crepes and bake at 350 for 15-20 minutes.

Note: serves 4 hungry adults

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