Chicken and Mushroom Crêpes is an amazing recipe inspired by Julia Child. I used some of the leftover chicken from the Lemon Roast Chicken to make these Chicken and Mushroom Crêpes. Chris had the honor of making the actual crêpes. He does a superb job of flipping them in the air as they cook!
The recipe that I used is an adaptation of Julia Child’s Chicken and Mushroom Roulades on page 406 of The Way to Cook.
I used the following ingredients for the filling for the crêpes: Minced onion, sliced mushrooms, diced chicken, vermouth, chicken broth, salt and pepper.
Making the filling
I started by simmering the onions in the vermouth and chicken broth until they were tender. This took around 10 minutes. Then I added the mushrooms and continued the simmer the mixture for 2 minutes. After that, I added the chicken.
I thought that this was an interesting way to cook the onions, mushrooms and chicken since I typically sauté them in butter or olive oil. Anyway, I increased the heat to high and boiled the mixture rapidly until the liquid has almost evaporated. This took a minute or two. Finally, I added enough cheese sauce to bind all of the ingredients together. The cheese sauce is basically a white sauce with Swiss cheese melted in it.
Once the filling was ready for the Chicken and Mushroom Crêpes, Chris went to work making the crêpes and flipping them in the air.
Making the Crêpes
I used the following ingredients for the crêpe batter: Flour, milk, egg, oil and a bit of sugar and a bit of salt. The key to good crêpes is a thin batter.
After the crêpes were done, I added several tablespoons of the filling to each crêpe. Then, I rolled it up and placed it in the baking dish. Next, I poured the remainder of the cheese sauce over the Chicken andMushroom Crêpes and sprinkled any unused filling on the top. Finally, I topped it all off with shredded Swiss cheese.
Into a 400° F oven the Chicken and Mushroom Crêpes go for around 20 minutes, or until they are bubbling hot and lightly browned on the top. Yum!
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Chicken and Mushroom Crêpes (adapted from Julia Child's Chicken and Mushroom Roulades on page 406 of The Way to Cook)
- 1 cup minced onion
- 1/3 cup Vermouth
- 1/3 cup chicken broth
- 6 ounces fresh mushrooms sliced
- 2 skinless and boneless chicken breasts diced, (or 1 1/2 cups diced cooked chicken)
- Salt and freshly ground pepper
- All-Purpose Cheese Sauce (enough to bind)
- 3 Tablespoons grated Swiss cheese
All-Purpose Cheese Sauce
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 3/4 cup grated Swiss cheese
- 1 large egg
- 1/2 cup plus 1 Tablespoon milk
- 1/8 teaspoon salt
- 1 Tablespoon vegetable oil
- 1/2 teaspoon sugar
- 6 Tablespoons all-purpose flour
- Preheat oven to 400° F.
- Simmer the onions in a 10-inch frying pan with the vermouth and chicken broth for 8 to 10 minutes, or until tender and translucent. Stir in the mushrooms, cover the pan, and let cook 2 minutes while they render their juices. Fold the diced raw chicken into the mushrooms and onions, season lightly with salt and pepper, cover the pan again, and let simmer 1 minute. Uncover the pan and boil rapidly until all liquid has almost evaporated - 1 to 2 minutes. Fold in just enough of the cheese sauce to bind the ingredients - ½ to ¾ cup. Taste carefully and correct seasonings.
- Place 2 to 3 Tablespoons of filling on the bottom third of each crêpe - on the under and less attractive side. Roll into a fat sausage shape, and place seam side down in a buttered baking dish. Bring remainder of the cheese sauce to the simmer, and add droplets of milk, thinning it so that it coats the back of a spoon nicely. Spoon the sauce over each crêpe, and sprinkle cheese over each. May be completed to this point in advance; cover and refrigerate.
- Bake at 400° F just until bubbling hot and the cheese has browned lightly on top: Yield: 4 to 6 servings.
All-Purpose Cheese Sauce
- Melt butter in a saucepan. Add the flour; stir to form a roux. Add the milk; heat over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce the heat to low. Add salt and pepper. Add the cheese; stir constantly until the cheese has completely melted. Correct the seasonings. Note: The sauce will be quite thick.
- Beat egg, milk salt, vegetable oil and sugar in mixing bowl with a whisk until blended. Add flour; whisk until smooth. If necessary add a little more milk to make a thin batter. When ready to make crêpes, spray an 8-inch non-stick frying pan with vegetable oil spray. Heat over medium high heat until hot. Pour 3 Tablespoons batter into pan; quickly tilt to make a thin layer. Brown lightly on both sides. Yield: 6 crêpes.