In my February blog I included my favorite crepe batter recipe. Crepes originated in the Brittany Region of France and can be enjoyed in all areas of that country. There are some creperies scattered around North America with larger numbers of them located i Quebec Canada and New Orleans. The crepe is very versatile. They come in two versions, Sweet and Savoury. Savoury is normally a entree while sweet are usually desserts. Savoury crepes are sometimes made with buckwheat flour although m my batter recipe can be used with either type. Some examples of savoury crepes fillings are chicken, egg, ham, mushrooms, bacon, ground beef or pork, fish, cheese, taco filling, asparagus and many more. A variety of sauces may accompany these fillings depending on your particular preferences. Sweet crepe fillings are any fruit, berry or combination of fruit and berries. Your favorite sauce can be used in a filling, spread over top or both. Whipped cream is also delicious on top or inside. Various fruit and berry sauces as well as chocolate and caramel are yummy. Experiment and enjoy the countless possibilities. You can find my recipe for Chicken Crepes below.
Chicken Crepes Supreme
7 tsbp butter
2 tbsp onion (finely chopped)
4 1/2 tbsp flour
1 1/2 cups chicken broth
3/4 cup half and half (cream)
3/8 cup parmesan cheese (grated)
1/4 tsp thyme
1/2 tsp salt
1/2 pound mushrooms (sliced)
1 1/2 tbsp lemon juice
2 cups chicken cooked (cubed)
In a medium saucepan melt 4 1/2 tbsp butter. Add onions and saute until tender.
Blend in flour and cook over low heat for 2 minutes. Add chicken stock and half and half. Cook, stirring until mixture comes to a boil and is smooth and thickened. Remove from heat. Stir in cheese, thyme and salt.
Add remaining butter to a saucepan, saute the mushrooms and stir in lemon juice.
Combine 2/3 of the sauce with chicken and mushrooms. The remaining sauce will be used to pour over the crepes. Fill the centre of the crepes with about 1/4 cup of chicken mixture, roll up and pour sauce over it. Enjoy