Chicken Crepes

Yesterday, I took you to Spain for dinner with my paella. Paella Con Camarones, Jamon yย Chorizo. Today, I am taking you a bit further north, venturing into France with some chicken crepes.

I had some leftover Costco rotisserie chicken, but not enough to do a lot with. But I had enough to make some crepes. I added some red and orange bell peppers, garlic, corn, and shallots to the chicken, along with some mystery vinaigrette I had leftover for the filling.

I diced everything small and sauteed them up in some of my mystery vinaigrette to get the vegetables tender and flavorful.

Then I wrapped them into the crepes.

Basic Crepe Batter

2 eggs

1 cup milk

1/3 cup water

1 cup flour

1/4 tsp slat

2 TBSP melted butter + more for cooking.

Combine all the ingredients and whisk together well. Let it set and chill in the refrigerator for at least an hour before making the crepes.

When ready to make the crepes, get a small skillet very hot and add a dash of butter for each crepe. Swirl it around in the pan and add about 2/3 cup of batter. Swirl it around in the pan immediately, and fill the bottom of the pan. Cook for about 1-2 minutes per side, or until lightly golden. Then remove the crepe and repeat until all the batter is used.

Preheat oven to 350* F or 190* C.

Spray cooking spray into a baking dish.

I made a mustard tarragon cream sauce to top the crepes and added that before putting them into the oven.

Tarragon Mustard Cream Sauce

1 cup heavy whipping cream

1-2 tsp dried tarragon or about 1 TBSP fresh tarragon

1 TBSP Dijon mustard

1-2 TBSP butter

Combine the cream, mustard and tarragon and cook for about about 5-7 minutes, or until everything is combined and the sauce is nice and creamy and beginning to thicken a bit. Stir constantly. Add the butter at the end and mix in thoroughly.

Spoon just enough of the sauce over the crepes to cover them without having them swimming in sauce, and top with a little Mozzarella or other light white cheese. Bake for about 20-30 minutes or until everything is completely heated through the center.

I made this simple meal in the traditional rustic French way by serving it with some roasted potatoes and asparagus. I topped the asparagus with the same sauce, but added a few mushrooms to it too. And of course there was wine. I served it with a chardonnay on the side. !C’est manifique! !C’est si bon!

Make the most out of today and all your days. Stay well and stay safe. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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