Chicken Mushroom Crepes - A perfect balance of savory flavors
Chicken Mushroom Crepes
Originally created in France, you don't often find this thin French pancake in most American restaurants. That's why it makes it so special to be able to make these in your own home. One of the key differences in the French crepe versus the American crepe is that there is no leavening agent in the French crepe, which is why they don't puff up. Crepes are very versatile and can be eaten for any meal including breakfast, brunch, lunch, dinner or dessert. Most of the crepes I've made have been primarily created for entrees or desserts. One great thing about crepes is that you can make the crepe itself ahead of cooking your meal, even 24 hours ahead of time. Just place wax paper in between your crepes and store in the refrigerator. These are wonderful for any special occasion such as wedding showers and dinner parties.
Prep Time: 45 minutes
Cook Time: 35 minutes
· Electric mixer and mixing bowl
. Medium skillet
. Crepe pan
. Baking dish 9 x 12 inches
. Large bowl
. Measuring cups
. Cutting board
. Crepe spatula
. Wooden spoon
. Wooden crepe spreader (optional) or spatula
. Sharp knife
. Measuring spoon
. Chopping/slicing knife
. Large spoon
. Paper towel
. 2 large eggs
. 2 large egg yolks
. 1 ¼ cup milk
. 1 ¼ cup all-purpose flour
. ½ teaspoon salt
. 1 teaspoon chopped parsley
(either fresh or dried)
. 1 teaspoon chopped tarragon
(either fresh or dried)
. 1 teaspoon chopped chives - optional (fresh or dried - for this version I did not use chives but I have in the past and I really like them)
Note: I prefer to use only two herbs in my crepe batter; therefore, feel free to change up the above herbs. Thyme is another great herb you may use as a substitute herb in this recipe.
. 2 tablespoons butter (melted)
Note: You can make crepes well ahead of filling them. Sometimes I make them in the morning and put them in the fridge until I am ready to fill them.
1. In the mixing bowl, beat the eggs and egg yolks with the milk.
2. Add to the above, the flour and salt and mix until smooth. The batter should be the consistency of heavy cream or thick pancake batter.
3. Allow the batter to rest in the mixing bowl for thirty minutes.
4. Melt a very small amount of butter in your chosen crepe pan or skillet and smear around the entire bottom of a warm pan/skillet with a pastry brush or paper towel.
5. Heat the butter in the pan on medium to medium-low heat. Using a measuring cup, pour about 1/3 cup of the batter into the hot pan and quickly distribute the batter all around to cover the bottom of the pan with either a crepe spreader or back of a large serving spoon. Sometimes, I momentarily take the pan off the heat while spreading if the batter is cooking too quickly before I spread it around. You should try to make the crepes all of a similar size.
6. Cook the crepe for about a half a minute or until the crepe appears to have set, or ridges begin to slightly turn up slightly and lightly browned to your desired liking.
7. To turn the crepe, you may lift and flip the crepe with the crepe spatula or flip the crepe in the pan like a cooked egg. To play it safe, I usually use the spatula.
8. Cook on the flipped side for about 20 seconds or until the crepe is cooked dry.
9. Continue the cooking process until all of the batter is used. Stack the crepes on top of each other on a plate lined with either a paper towel or wax paper.
. 2 cups cooked shredded chicken, preferably white meat
[I sometimes use a rotissiere chicken]
. ½ pound mushrooms, roughly diced
. ½ cup shallots, finely minced
. 6 tablespoons heavy cream
. 3 tablespoons butter
. 2 tablespoons olive oil
. 1 egg yolk
. ½ teaspoon thyme
. ¼ teaspoon nutmeg
. Salt and pepper to taste.
. 1 teaspoon chopped fresh parsley (for garnish) - optional
Pre-heat oven to 400 degrees
1. Heat the oil and butter in a skillet on medium-low heat. Sauté the shallots and mushrooms stirring occasionally until the vegetables become tender and most of the liquid has evaporated from the skillet.
2. Remove the skillet from the heat and add to the skillet the chicken, thyme and nutmeg. Stir to combine well.
3. In a small bowl, whisk the egg into the cream and then add the combination into the chicken mixture and stir well.
4. Drop spoons-full of the filling into the center of each crepe and fold two opposite sides of the crepe inward to cover the bulk of the chicken filling. Arrange each crepe roll side-by-side in a shallow baking dish previously prepared with cooking spray (I prefer butter flavored but canola will work too).
5. Pour one half cup of cream over the top of the crepes somewhat evenly. Cover gently with tin foil and bake at 400 degrees for 15 minutes until hot. Optional - When ready to serve, sprinkle with the fresh chopped parsley.
The Crooked Ladle
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