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Crepes a la Reine (Chicken Crepes) Recipe

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This recipe for Crepes a la Reine (Chicken Crepes) is from RED CLIFFS DENTAL COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crepes:
1/2 cup flour
2 eggs
2/3 cup milk
Dash Salt

Filling and Sauce:
1 1/2 (1/4 lb) cup sliced fresh cremini mushrooms (they are the brown variety)
1/4 cup chopped onion (optional)
1/8 tsp dried thyme leaves crushed
1/4 cup butter or margarine
1 can (10 1/2 oz.) cream of chicken or cream of mushroom soup
1 1/2 cup diced cooked chicken or turkey
1/4 tsp. salt
Dash pepper
1/4 cup light cream (milk can be substituted)
2 Tbsp. Sauterne or other dry white wine. You can use dry vermouth also. It gives this dish an excellent flavor
Directions:
Directions:
Crepes: In bowl, mix flour, eggs, milk and salt with a whisk until smooth. In a hot, lightly oiled or buttered, small skillet or crepe pan, cook 8 crepes (6” dia.) on both sides using about 2 tablespoons batter for each. Be sure to tilt the pan slightly to cover the entire bottom. This must be done immediately. Crepes take very little time to cook. I always shake the pan as I am cooking them to evenly brown each crepe. Remove each crepe as it is finished to a warm plate from the oven and hold them there. Filling and Sauce: In a skillet, brown mushrooms and cook onion with thyme in butter until tender. Stir in 1/4 cup of soup along with the chicken/turkey, salt and pepper. Heat, stirring now and then. Meanwhile, in a saucepan, combine the remaining soup with the cream/milk and the dry white wine of our choice. Place 3-4 Tbsp. Of filling on each crepe and roll up, Pour the sauce over each crepe and serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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