Chicken and Mushroom Crepe #dinner #recipes

This Chicken and Mushroom Crepe Recipe is a fabulous dish to serve at a lunch or an extravagant informal breakfast. The best part about it is its vast majority can be made the day ahead, leaving only the bechamel sauce, get together and preparing to the day of your gathering.

This formula is truly "Franglais Cooking, best case scenario. In Brittany, France where crepes start from, you'll discover sweet crepes made with white flour or appetizing crepes, or Galettes as they are called, made with buckwheat flour or "ble noir". Be that as it may, you don't generally discover a "pound up" of flavorful crepes, in a white flour crepe, this way.

When I previously served this dish to my French spouse he resembled "huh?"… however then obviously he ate up each nibble, since let's be honest who can oppose a rich chicken and mushroom crepe slathered in bechamel sauce and bested with percolating gruyere cheddar?!

INGREDIENTS
FOR THE CREPES: (MAKES 10 CREPES JUST IN CASE IN TAKES A LITTLE PRACTICE WITH THE FLIPPING!)

• 1 ¾ cup (210g) flour
• ½ tsp (5ml) salt
• 2 ½ cups (595ml) of milk
• 2 eggs, beaten
• 4 tbsp (60ml) melted butter
• 1 tbsp (15ml) fresh dill

FOR THE FILLING

• 2 chicken breasts, skin on bone in
• 1 tbsp (15g) butter
• 4 leeks, white parts only sliced into ½ moons
• 2 ½ cups (300g) of mushrooms, sliced
• salt and pepper to taste
• 1 tsp (5 ml) Worcestershire sauce
• 1 tbsp (15ml) parsley, minced

FOR THE BÉCHAMEL SAUCE:

• 2 tbsp (30g) butter
• 2 tbsp (15g) flour
• 2 1/3 cup (555ml) milk
• 1 garlic clove, minced
• salt and pepper to taste

GARNISH:

• Paprika
• Freshly Minced Parsley

SIDE SALAD WITH VINAIGRETTE:

• 1 bag salad greens
• 1 tsp (5ml) Dijon Mustard
• 1 tsp (5ml) White Wine Vinegar
• 6 tbsp (90ml) grapeseed oil
• salt and pepper to taste
• 1 minced shallot

INSTRUCTIONS

1. Preheat oven to 375F (190C). Place chicken on rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
2. Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
3. Then whisk in the melted butter and the dill.
4. Heat a non-stick 12-inch (30cm) skillet on medium high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
5. Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
6. Slide the crepe off the pan onto a cutting board and repeat the process making the crepes, and sliding them onto the cutting board.
7. Allow the crepes to cool while you prepare the filling.
8. In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
9. For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

TO ASSEMBLE THE CREPES:

1. Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
2. Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.

For more detail : bit.ly/34aiB1h