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Chicken Crepes




Source of Recipe


Thanks to the Kitchen Conservatory


List of Ingredients





Crepes:
Ingredients:
3 eggs
Zest of one lemon
1 cup milk
14 Tablespoons flour
1/2 teaspoon salt
Minced fresh herbs, if desired

Preparation:
Whisk together all of the ingredients and let the batter rest for at least an hour (and up to overnight). In a medium-hot crepe pan, drop 3 to 4 Tablespoons of batter and swirl the skillet to coat. When browned, turn the crepe over to the other side and cook for another minute. Makes 12 crepes.



Recipe




Chicken Filling:
Ingredients:
2 cups chopped, cooked chicken breasts
2 Tablespoons butter
2 Tablespoons flour
1 cup milk or chicken stock
1/4 cup chopped onion
Salt, pepper and cayenne to taste
Dash of Worcestershire sauce
Optional: sliced mushrooms, quartered artichoke hearts, strips of roasted bell pepper

Preparation:
Melt the butter and sauté the onion for about 5 minutes. Add the flour and stir to combine. Add the milk or chicken stock and cook for about 5 minutes, until thickened. Season with salt, pepper, cayenne and Worcestershire. To assemble the crepes, put a spoonful of the chicken filling in the crepe and fold over the ends. Place the crepes in a baking dish and reheat at 350º oven for 15 minutes.