Chicken and Mushroom Crêpes (adapted from Julia Child's Chicken and Mushroom Roulades on page 406 of The Way to Cook)
Chicken and Mushroom Crêpes is an amazing recipe adapted from a Julia Child Recipe
Servings: 4 servings
- 1 cup minced onion
- ⅓ cup Vermouth
- ⅓ cup chicken broth
- 6 ounces fresh mushrooms sliced
- 2 skinless and boneless chicken breasts diced, (or 1 ½ 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 ¼ cups milk
- ½ teaspoon salt
- Freshly ground pepper to taste
- ¾ cup grated Swiss cheese
- 1 large egg
- ½ cup plus 1 Tablespoon milk
- ⅛ teaspoon salt
- 1 Tablespoon vegetable oil
- ½ 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.
Calories: 462kcal | Carbohydrates: 26g | Protein: 28g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 694mg | Potassium: 602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 740IU | Vitamin C: 5.9mg | Calcium: 361mg | Iron: 1.5mg