| Chicken Crepes
Categories: Mushrooms, Milk, Tarragon, Parmesan, Onion, Cheese, Butter, Cream, Chicken Broth, Chicken, Parmes
8 Crepes
2 cups of cooked chicken; diced
1/2 Cube chicken broth
8 ounce of Mushrooms
2 tablespoons of butter
2 tablespoons of chopped onions
2 tablespoons of flour
1 cup of fresh cream
1/4 cup of milk
Salt and pepper to taste
1 teaspoon of Tarragon
1/2 cup of finely chopped walnuts,
2 tablespoons of Gruyere or Parmesan cheese
4 tablespoons of heavy cream |
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1. Melt the butter and add the onions. Cook until transparent. 2. Add the sliced mushrooms and cook until most of the liquid has evaporated 3. Add the cubed broth along with the flour and stir 2 minutes. 4. Stir in the cream and milk vigorously not to form lumps. Season with the pepper. Add the chicken, walnuts and tarragon and stir to combine. You should have a very thick sauce. Cook 2 minutes stirring. 5. Check salt. 6. Place 1 to 2 tbs chicken filling in the center of each crepe and fold the borders like a square envelope. 7. Place crepes, seam side down, in a buttered baking dish. 8. Pour the rest of the cream on top. Sprinkle the cheese. 9. bake until bubbly Posted to MasterCook Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 29, 1998, converted by MM_Buster v2.0l.
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