Crepes with Chicken and Wild Mushrooms
From Chef Kevin Keating, Keiser University
Ingredients for filling:
3 ea. Sausage, sage flavored, breakfast links,large
3 cups Wild mushroom blend, rehydrated
2 oz. Butter, unsalted
3 oz. White wine, dry
2 oz. Brandy
1 cup Mornay sauce, (white cheese sauce, Gruyere, Parmesan, Fontina blend)
4 oz. Heavy Cream
2 cups Chicken, cooked and shredded
2 tbl. Tarragon, chopped
To taste Salt and white pepper
½ cup Parmesan, grated, fresh.
2 cups Chicken, cooked and shredded.
2 cups Tomato sauce.
Ingredients for Crepes
Yield 2-3 cups of batter
1 cup Flour, all purpose
¼ tsp. Salt, kosher
1/8 tsp. Black pepper, ground
4 ea. Eggs, large
¾ cup Milk
¾ cup Heavy Cream
3 tbl. Butter, unsalted, melted
2 tbl. Green onions, minced
(Directions for filling)
1. Pan fry the sausage, cook fully and allow to brown. Remove sausage from the pan and set aside.
2. Add the butter to the pan, melt, and add rehydrated mushrooms. Saute for two minutes.
3. Remove pan from the heat and add white wine and brandy, place back on range and ignite the brandy. Simmer until the wine and brandy are reduced to 1/3 their original volume.
4. Add reduction to the Mornay sauce with the mushrooms and sausage, adjust thickness with the cream.
5. Season with tarragon, salt, pepper and parmesan cheese. Cool and set aside.
6. Mix the chicken and sauce together.
7. This mix can be refrigerated until the crepes are ready to be assemble and cooked.
(Directions for Crepes) . Combine flour, salt and pepper in a large bowl.
2. Whisk together the eggs, milk and cream in a medium bowl
3. Add half of the wet ingredients to the flour and mix until smooth, add the remaining batter and allow to rest in the refrigerator for 1-24 hours.
4. Strain the batter and add the melted butter and chopped green onions.
5. Preheat crepe pan or non stick sauté pan, 6” in diameter.
6. Add a small amount of melted butter to the pan over medium heat.
7. Ladle about 2 ounces of batter to the pan and quickly spread it over the entire surface of the pan.
8. Cook the crepe about one minute until the bottom is browned in a lacy pattern.
9. Use a rubber spatula to turn the crepe over and cook for about 30 seconds.
10. The crepes should be pliable and soft. Transfer to a plate and separate the crepes with wax paper or parchment paper.
11. Stack the crepes one on top of the other when they come out of the pan.
12. Crepes can be cooked and stored in the refrigerator for up to two days.
13. Coat sides and bottom of small casserole dishes with melted butter.
14. Add the chicken mixture to the center of the crepe and roll in cylinder, folding in the ends so the chicken does not run out while cooking.
15. Place crepes in the dishes and coat with two ounces of tomato sauce, sprinkle with parmesan cheese and bake in 350 degree oven for 20 minutes. Serve.
Adapted from Bouchon, Thomas Keller, 2004