Crepe Chanticleer
From notyourmomma 16 years ago
- 60 minutes to make
- Serves 10
Favored Brunch Dish, supposedly adapted from Brennan's New Orleans. Mom used this as a standard bridal or baby shower entree. We made the crepes ahead and would freeze them. The filling is a cinch when made with a rotisserie chicken. Read more We would make the filling and sauce separately and assemble the morning of the brunch and bake chafing dishes and keep it warm over barely simmering water for service. See less
Ingredients
- Crepes: shopping list
- 3 eggs beaten shopping list
- 2/3 cup of flour shopping list
- 1/2 teaspoon of salt shopping list
- 1 cup of milk shopping list
- oil for skillet shopping list
- Filling: shopping list
- 3 tablespoons of chopped green onions shopping list
- 1/2 cup of chopped mushrooms shopping list
- 6 tablespoons of butter shopping list
- 1/2 cup of flour shopping list
- 1/4 teaspoon of salt shopping list
- generous pinch of cayenne shopping list
- dash of paprika shopping list
- 1 tablespoon of parsley shopping list
- 1/4 cup of sherry shopping list
- 1 teaspoon of worchestershire sauce shopping list
- 1 cup of chicken broth shopping list
- 1 cup of grated swiss cheese shopping list
- 3 cups of diced cooked chicken shopping list
- Sauce: shopping list
- 3 tablespoons of butter shopping list
- 3 tablespoons of flour shopping list
- 1/2 cup of chicken broth shopping list
- 1/8 cup of sherry shopping list
- 1/2 cup of heavy cream shopping list
- 1/3 cups parmesan cheese shopping list
How to make it
- Crepes:
- Combine first four ingredients.
- Beat until smooth. A blender is a blessing here.
- Let stand at least 30 minutes.
- For each crepe, pour scant 1/4 cup of batter into a hot lightly oiled skillet.
- Cook until barely set.
- Flip and cook five seconds second side.
- Turn crepe out onto clean dish towel.
- Stack with wax paper in between crepes.
- To freeze, wrap well in foil.
- Can be used immediately if desired.
- Filling:
- Heat butter in skillet, add mushroom, and onion cook until all moisture is released.
- Add flour, salt, seasonings and cook out the raw flour taste.
- Add warmed broth and sherry.
- Stir over low heat until very thick.
- Stir in chicken and swiss cheese.
- Chill filling in refrigerator to firm up the filling.
- Make the sauce by melting butter and whisking in flour til smooth.
- Add broth, sherry, heavy cream and heat slowly until thickened and smooth.
- Finally when all the steps are done, assemble in the following fashion:
- Fill each crepe with filling and roll up.
- Place in a flat buttered baking dish.
- Cover with sauce.
- Bake at 375 degrees for 20 minutes.
- Sprinkle with parmesan cheese and bake five minutes more.
- Serve immediately.
The Rating
Reviewed by 2 people-
wow...this sounds awesome...I gotta try this for dinner one nite...Thanks.....I make crepes often..as they are part of my upbringing....I just use the cottage cheese and sugar...or apricot filling with pecans....very good for breakfast....Mmmmmmmmm
paprikamama
in Lake Mary loved it
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you need to add this recipe to some groups so others can see it...its too good not to.
paprikamama
in Lake Mary loved it
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