Crepes: Filled with Chicken/Sherry Sauce
Crepes
- In a small bowl stir with a wire whisk until quite smooth
- 4 heaping tablespoons flour
- 3 tablespoon milk
- 1 egg
- 1 tablespoon vegetable oil
- 1 egg yolk
Add enough from 1 cup milk to make batter of thin consistency. Refrigerate for 3 to 4 hours (may be refrigerated up to 1 week). Remove from refrigerator and add milk to make batter of thin consistency (between light and medium cream). Heat 6 or 7 inch frying pan: when hot wipe out with a piece of slightly buttered wax paper. Lower heat (now just use a non-stick pan). Cover bottom of pan with very thin layer of batter. Cook until golden on one side; turn and cook until golden on second side. Stack them as they cook. Rub pan with lightly buttered paper in between crepes. Crepes can be frozen – stacked or filled then frozen.
Notes: consistency of heavy cream, if stick add more flour and oil between every two crepes
- Makes 12 6 or 7 inch crepes – my notes say 10 or 11
- Chicken filling (for 12)
- Can be made a day ahead or frozen
Sauce
Melt 5 tablespoons butter. Stir in 5 tablespoons flour (off heat) and cook until lightly browned. Stir in gradually 1 cup hot milk and 1 cup hot chicken stock. Cook stirring until thickened. Cover over low flame 25 minutes, stirring occasionally.
Filling
- Sauté until lightly browned
- 4 tablespoons mushrooms in 1 tablespoon butter
Add 3 chopped shallots. Cook another minute.
- Combine with
- 2 cups chicken, cooked and diced
- 3 tablespoons sherry
- ¾ of sauce
Spread mixture on 12 crepes and roll up in jelly roll fashion (can be frozen at this point.
To remaining sauce add 1 egg yolk, beaten and 4 tablespoons heavy cream (can be frozen now). When ready to serve defrost and place room temperature crepes in a shallow greased baking dish. Heat sauce and pour over crepes. Top with grated parmesan cheese. Bake at 400 degrees for 10 – 15 minutes.
- Crabmeat filling
Sauce: 2 tablespoons butter, 2 tablespoon flour, ½ cup milk, ½ cup vegetable stock, salt and paprika.
- Note – make more sauce – like double!
Filling: 3 tablespoon butter, 6 finely chopped shallots, ½ pound crab meat. Take from heat and add to sauce with 2 beaten eggs yolks, 1 tablespoon Madeira, and 1 tablespoon finely chopped chives.
(YUWO Gourmet Luncheon, October 10, 1974)