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Creamy Chicken and Ham crepes Recipe

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Creamy Chicken and Ham crepes image
Matt & Kristy at my retirement party. They sure are cute together.

 

This recipe for Creamy Chicken and Ham crepes, by , is from The Cooking Diva Cooks, 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!

Contributor:  
Contributor:  
Joy Dowell

Category:
Category:

Ingredients:  
Ingredients:  
CREPES
Pinch salt
3/4 cup flour
6 teas. melted butter
3 large eggs, beaten
3/4 cup plus 3 tbsp. whole milk

FILLING
1 Tbsp. chopped tarragon
12 crepes, from above recipe
1 tbsp. chopped green onions
6 tbsp. butter
1 cup grated Gruyere
1/4 cup flour
2 cups hot chicken stock
3/4 cup Asiago cheese, grated
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups heavy cream
1 tbsp. whole milk
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1 lb. boneless chicken( cooked ahead of time) breast/thigh or both
Emile Essence or Tony's Chachere's seasoning
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1/2 cup shallots, chopped
1 1/2 tsp. minced garlic
8 oz. Baby Bella mushrooms, roughly chopped
3/4 cup ham chopped
1/4 cup sherry

Directions:
Directions:
Make crepes, put wax paper between each crepe to avoid sticking together
Preheat oven to 400 degrees. Butter a 9 x 13" glass dish. Melt the butter and add the flour to form a roux. 2-3 min. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a wooden spoon or whisk. Add 1/4 tsp. salt and 1/8 tsp. pepper. Slowly whisk in the cream and simmer, stirring until well incorporated and thickened. Remove from the heat and very lightly skim the top to avoid milk film on top. Add the seasoning to the cooked chicken.. Add shallots and garlic to butter and cook for 1 min. Add mushrooms, remaining salt and pepper and cook Add the ham, the cooked chicken stirring for 1 min. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions and return the chicken to the pan. Stir well to blend and cook until the sherry evaporates. Reduce the heat to low and stir in enough of the cream sauce to bind, 1 to 1 1/2 cups. Remove from the heat and cool.

TO FILL THE CREPES:
Lay a crepe on an un-floured board fill with the creamy filling, roll and tuck the ends, Put in the glass dish. Continue until all crepes are filled. If there is any filling left. freeze it for next time or serve it over buttered wide egg noodles.

MAKING SAUCE
Add the Gruyere to the remaining sauce and stir to incorporate. Spoon the sauce evenly over the crepes. Crepes can be stored in the refrigerator for 1 day or the freezer for 3 days. Bring to room temperature before baking. Bake until warmed through and the top starts to become bubbly. About 15-20 minutes. Remover from oven and top with Asiago cheese. Bake until the cheese is melted and the topping is golden brown. About 5-10 min.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 1/2 hrs prep and baking time
Personal Notes:
Personal Notes:
I know this looks like a lot of work but I promise you it is worth it! I have served this to family and friends for about 10 years and every time I do it is unforgettable. Let me make it a little easier for you.

CREPES- PURCHASE STORE BOUGHT ALREADY MADE. OR MAKE BATTER THE DAY BEFORE.

FILLING CAN BE MAKE 3-4 DAYS AHEAD OF TIME OR EVEN FROZEN FOR UP TO A MONTH.

ASSEMBLE THE DAY BEFORE AND BRING TO ROOM TEMPETURE THE DAY YOU COOK THEM.

 

 

 

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