Tuesday, April 13, 2010

Chicken Crepes

Recently I helped out with a community dinner and these chicken crepes (or ones very similar to this) were served. Those crepes looked so yummy that I wanted to try to recreate them at home. So I did some searching and combined a couple of recipes I found out there on the recipe blogs and came up with this recipe. It worked! These crepes tasted SO good! Before today I had only ever had dessert crepes, but now I'm a huge fan of savory dinner crepes. This recipe is good for about 10-12 crepes and that was just right for my family of 5 with enough leftover for a nice lunch for my husband to take to work.

Chicken Crepes

2 eggs
3/4 cup milk
1/2 cup water
1 cup flour
1/4 teaspoon salt
3 tablespoons melted butter

Combine all ingredients in a blender and blend until smooth and combined. Place crepe batter in the refrigerator for 1 hour. This allows bubbles to subside so the crepes will be less likely to tear during cooking. Batter will keep in the fridge for up to 2 days.

Cook crepes by brushing a hot skillet with butter then add enough batter to just cover the bottom of pan (for my pan this is about 1/4 cup), tipping and tilting pan to spread the batter evenly in bottom of pan. Cook until crepe is lightly browned, then flip and cook until other side is very lightly browned. Stack crepes between wax paper.

*You can use this crepe recipe for sweet crepes also - do not use salt and add 2 1/2 tablespoons sugar and 1 teaspoon of vanilla to the ingredients in the blender.

Chicken Gravy:
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth or stock
1 cup milk
1/4 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
pinch of salt
1 teaspoon chicken bouillon granules

Melt butter in a heavy saucepan. Add flour and stir until smooth. Whisk in chicken broth, milk, basil, rosemary, sage, salt, and chicken bouillon granules. Cook stirring constantly until bubbly and thickened. Use this gravy to make the chicken filling as well as to serve on top of crepes.

Chicken Filling:
3 cups shredded cooked chicken
8 oz or 2 cups shredded cheese (cheddar, Swiss, or a blend of cheeses)
chicken gravy

Place the chicken into a saucepan. Add cheese and enough chicken gravy to make the mixture nice and moist (I would guess that I added 1/2 - 1 cup of the gravy). Heat this chicken mixture through and serve inside of crepes.

To Serve:
Spoon chicken filling into each crepe, roll up, and top with chicken gravy.

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