Crepes that will make you look like an expert chef.
3 skinless, boneless chicken breasts cut into bite-sized cubes
6 tablespoons butter
8 tablespoons flour
3 1/2 cups chicken broth
1 1/2 cup heavy cream
salt to taste
Freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
3 tablespoon tarragon
A good handful of parsley
1 1/2 cup flour
1 1/2 cup milk
6 tablespoons butter salt to taste
Note: The amounts in this recipe are tripled from the original… because, it is that good.
PREPARE THE CHICKEN:
- Preheat over to 400 degrees. Place chicken breasts in Pyrex baking dish, cover with a sheet of parchment, and bake for 30 minutes, or until chicken registers 165 degrees on an instant read thermometer.
- Remove from oven, and set aside to cool.
- When cool, dice chicken, place in a saucepan and set aside.
PREPARE THE FILLING:
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the broth, stirring rapidly with the whisk. Add the Cream, salt, pepper, cayenne pepper, nutmeg and tarragon.
- Add half the sauce to the chicken, and stir to blend and heat through.
- At this point you may refrigerate both the chicken mixture and the sauce for later.
PREPARE THE CREPES:
- Put the egg, flour and salt into a mixing bowl and start beating and blending with a wire whisk. Add the milk, stirring.
- Melt 2 tablespoons of the butter in a small saucepan, and then pour it into the crepe batter.
- Pour the batter through a sieve into a mixing bowl, straining the batter, pushing any solids through with a rubber spatula. (Or, use a hand mixer to liquefy it, like I did).
- You can let the batter sit in the refrigerator over night or up to three days, to make more tender crepes. Or use the batter right away. The crepes will also store well in the refrigerator for days.
MAKING THE CREPES:
- Melt a tablespoon or two of butter, and keep on hand to lightly butter the pan, as needed. Brush the pan lightly, and place it on the stove. When the pan is hot, but not burning, add 2 tablespoons of the batter (it is preferable if you use a small ladle with a 2-tablespoon capacity), and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat for 30-40 seconds. Sometimes it doesn’t even take that long. Cook until lightly browned on the bottom. Turn the crepe and cook the second side for about 15 seconds. Turn the crepe out onto a sheet of wax paper.
- Continue making crepes, brushing the pan lightly as necessary to prevent sticking, until all the batter is used. As the crepes are made, turn them out, edges slightly overlapping, onto the wax paper.
PUTTING IT ALL TOGETHER:
- If you have prepared everything ahead of time, you should reheat the filling, and sauce, and add a little of the sauce to the filling if needed to give it a good consistency, if it seems a little drier than you would want it.
- You can reheat the crepes in a microwave on high for 15 seconds.
- Use equal portions of the chicken filling to fill each of the crepes. Fold the crepes as desired.
- Spoon the remaining cream sauce over each serving and sprinkle with chopped parsley.