Chicken Crepes
Source of Recipe
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List of Ingredients
2 whole chickens
2 onions -- quartered
1/2 cup coarsely chopped celery tops
2 carrots -- chopped
2 1/2 teaspoons salt
11 tablespoons butter
1 cup flour
3 1/2 cups chicken stock -- heated
1/2 cup chopped green onions
1/4 pound mushrooms -- chopped
1/4 cup dry sherry
1/4 cup finely chopped fresh parsley
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
24 **Crepes**
1 cup flour
3 eggs
1 pinch salt
1 1/2 cups milk
4 tablespoons butter
1 1/2 cups **hollandaise sauce**
3 egg yolks
2 tablespoons lemon juice
1/2 cup butter -- cut in pieces
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
Recipe
In a large pot, cover chicken with water. Add onions, celery tops,
carrots,
and 1 1/2 teaspoons salt. Simmer 45 minutes, until tender. Skin,
debone,
and dice. Skim fat from stock, strain and reserve.
Preheat oven to 350F.
In a large skillet, melt 9 tablespoons butter. Add flour and blend.
Cook 3
minutes without browning flour, stirring constantly. Remove from heat
and
slowly add stock, blending well. Return to low heat and simmer 5
minutes
until smooth, stirring frequently.
In a small skillet, saute green onions and mushrooms in 2 tablespoons
butter. Add to sauce, along with chicken, sherry, parsley, 1 teaspoon
salt,
and Tabasco. Mix gently.
Fill each crepe with 1/3 cup chicken filling. Roll and place seam-side
down
in shallow 3-quart baking dish. Cover and heat 30 minutes. Serve with
Hollandaise sauce.
For Crepes: Note this recipe makes 16 to 20 and will need to be
adjusted
for this recipe. In a large bowl, place flour and make well in center.
Add
eggs, salt, and 1/2 cup milk. Beat, starting from center until batter
is
thick. Gradually beat in remaining cup milk until batter is
consistency of
light cream; it should just coat a spoon. Refrigerate at least 2
hours, or
preferably overnight. Stir well,. If needed, add more milk to bring
it
back to light cream consistency. In a 6-8nch skillet, melt butter.
Pour
butter into batter and stir well. Wipe pan with paper towels and heat
until
a drop of water bounces. Spoon in 1 tablespoon batter or just enough
to
cover bottom of skillet. Turn when top looks dry, or cook only on one
side.
Stir batter frequently. Recipe does not work with a crepe maker.
To freeze: Stack with waxed paper in between each crepe, and wrap
tightly
in plastic. Thaw to room temperature.
For Hollandaise Sauce: Double for this recipe. In a double boiler
over low
heat, place all ingredients. Stir constantly with wooden spoon until
sauce
is creamy, about 5 to 8 minutes. Never let water in double boiler come
to a
boil. When sauce is thickened, remove from heat. Cover and set entire
double boil on back of stove until ready to serve. Sauce will thicken
while
sitting. Recipe doubles well. Makes 3/4 cup
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