Ingredients: |
Ingredients: CRĘPES:
2 c. sifted flour
1/2 tsp. salt
1 tsp. sugar
3 eggs
2 3/4 c. milk
1 T. cognac
CHICKEN FILLING:
2 c. ground chicken (or hamburger, flaked crabmeat, etc.)
3/4 lb. finely chopped mushrooms
5 T. butter
3 sliced white onions
2 T. flour (heaping)
1 1/4 hot cream
Salt and pepper to taste
Sherry (a small amount and only if using a seafood filling)
AFTER ASSEMBLY:
Cream sauce
Grated Parmesan cheese
Paprika
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Directions: |
Directions:Prepare the crępes 2 hours before serving. Sift the flour with the salt and sugar. Make a hole in the center and break in the eggs. Add 3/4 a cup of milk and stir until smooth, and then gradually add the remaining milk and the cognac.
Take a small, lightweight frying pan. Heat well and then sprinkle with salt and scour with kitchen paper. This will prevent sticking. Put in a small lump of butter. When it has melted, dip in a small quantity of batter, rotating the pan so that a thin film covers the bottom of the pan. Turn when you think it is done.
For the filling, sauté the mushrooms in 3 tablespoons of the butter until almost dry, remove from pan. Lightly brown the onions in the remaining butter, then fish them out and throw them away. Sprinkle the chicken with flour and put it in the butter. Add the mushrooms back in. Cook gently for a minute or two, without browning, and add in the hot cream. Salt and pepper to taste and then cook a minute or two longer.
To assemble, spread the crępes with the mixture, roll them up, and place them in a buttered baking dish, close together. Don't overfill or they will not roll. Cover with cream sauce, sprinkle with Parmesan cheese and paprika, and bake in a 300 degree oven until brown. |
Personal
Notes: |
Personal
Notes: This recipe was sent to Mummy in a letter on January 23, 1968, just days before my youngest sister, Kathy, got married. It was sent to her by Sarah Lewis, a neighbor and very close friend of Mummy's.
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