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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken filled crepes Recipe

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This recipe for Chicken filled crepes is from The Kviten Family 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:  
6 crepes
1 cup very warm chicken stock
3 tab butter
3 tab flour
2 cups cooked chicken, cut into bite size pieces
1/2 tsp salt
1/2 tea pepper
1 tab parsley
1 tab chives
2 egg yolks (freeze the whites for other use)
mix yolks with half and half
1/2 cup half n half
1/4 cup Parmesan cheese
extra Parmesan and paprika for garnish
Directions:
Directions:
Melt butter in a 2 quart pot, blend in flour , let cook, 1-3 mins, but don,t let it burn.Add chicken stock 1/4 cup at a time, whisk to blend, Repeat with remaining stock. Cook till it thickens.(almost like pancake batter). Remove from heat. Add about 1/2 cup stock to half and half mixture, mix. Slowly add half and half mixture back into stock mixture, heat till filling thickens. Add salt, pepper, parsley, chives,and Parmesan cheese. Remove about 6 tablespoons of sauce and set aside. Add chicken to rest of sauce, Keep on low heat for about 10 minutes, stir as needed. Adjust according to your taste if needed. Place about 1/8 cup filling down center of the crepe. Roll crepe around filling place in a pan coated with cooking spray. After all crepes are assembled, Top with remaining sauce, Sprinkle Parmesan cheese and paprika over sauce. Bake in a preheated 350 degree oven about 15 mins or till hot. If crepes start to get brown, cover pan with tin foil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Filling may be frozen. Assembled crepes also may be frozen. Makes a nice presentation if you want to impress someone. Just pre plate before serving.

 

 

 

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