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
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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. |
This recipe for Creamy Chicken and Ham crepes is from