Recipe

Crepe Chanticleer Recipe

	Notyourmomma / All my dishes 2 years, 4 months ago 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. We would mak... More Prep:60m Cook:60m Servings:10	Notyourmomm
	crepe filled chicken mushroom sherry cayenne onion worchestershire

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snufflebun

paprikamam

Ingredients

Crepes:

3 eggs beaten

2/3 cup of flour

1/2 teaspoon of salt

1 cup of milk

oil for skillet

Filling:

3 tablespoons of chopped green onions

1/2 cup of chopped mushrooms

6 tablespoons of butter

1/2 cup of flour

1/4 teaspoon of salt

generous pinch of cayenne

dash of paprika

1 tablespoon of parsley

1/4 cup of sherry

1 teaspoon of worchestershire sauce

1 cup of chicken broth

1 cup of grated swiss cheese

3 cups of diced cooked chicken

Sauce:

3 tablespoons of butter

3 tablespoons of flour

1/2 cup of chicken broth

1/8 cup of sherry

1/2 cup of heavy cream

1/3 cups parmesan cheese

Directions

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.

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Comments

paprikamama 2 years, 2 months ago said:
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 2 years, 2 months ago said:
You need to add this recipe to some groups so others can see it...its too good not to.

recipediva 2 years, 2 months ago said:
This is great. I make crepes often but I rarely use meat filling and always wanted too. Now you posted a recipe I must try!

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