Ingredients Jump to Instructions ↓

  1. Crepes

  2. 1 Egg - plus

  3. 1 Egg yolk

  4. 1 1/4 cups 296ml Milk

  5. 1 tablespoon 15ml Butter

  6. Filling

  7. 2 cups 220g / 7.8oz Finely-chopped celery

  8. Clarified butter - as needed

  9. 1 Carrot - roughly chopped

  10. 1 Onion - roughly chopped

  11. 3 1/2 lbs 1589g / 56oz Chicken or bowling fowl

  12. Sauce

  13. 1/2 cup 99g / 3 1/2oz Butter

  14. 1 cup 62g / 2 1/5oz Flour

  15. 2 1/2 cups 592ml Milk

  16. Salt - to taste

  17. Freshly-ground black pepper - to taste

  18. Nutmeg - to taste

  19. 1/2 cup 118ml Dry white wine

  20. 2 1/2 cups 592ml Reduced chicken stock

  21. 4 tablespoons 60ml Grated parmesan cheese

  22. Cayenne pepper - to taste

  23. Finely chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Make crepe batter by placing flour into a bowl. Make a well in the center and add egg, yolk and salt. Combine slowly with milk to form a smooth batter. Allow to stand 4 hours.

  2. Melt 1 tablespoon of butter in a crepe pan. Place a small ladleful of batter into the pan and roll it around until it covers the pan base. Cook until waxy bubbles appear on the surface then turn the crepe over with a palette knife. Finish cooking and remove to a plate. Continue until 8 crepes are made.

  3. Poach celery for 5 minutes in boiling salted water. Place clarified butter into a casserole dish on top of the stove. Add the carrot and onion and fry until golden. Add the chicken, cover and allow to steam 10 minutes. Add cold water to cover, bring to a boil, and simmer for 1 1/4 hours. Remove chicken and cut into small pieces and reduce chicken stock to 2 1/2 cups. Strain.

  4. To make the sauce, melt the butter in a pan and add the flour. Stir to form a roux and whisk in the milk to form a thick sauce. Season with salt, pepper and nutmeg. Add the wine and simmer 10 minutes. Add the chicken stock and simmer 5 minutes longer. Add poached celery to the chicken flesh and then combine with 2 cups of the sauce. Add 3 tablespoons of cheese to remaining sauce.

  5. Lay crepes onto an ovenproof dish. Place a heaping tablespoon of the celery and chicken mixture in the center of each crepe. Fold and turn over. Coat with cheese sauce. Sprinkle with the remaining cheese and place under the broiler to brown (about 5 minutes). Serve sprinkled with cayenne pepper and garnished with finely chopped parsley.

  6. This recipe yields 8 servings.

  7. Description:

  8. "Crepes with chicken and cheese"


Send feedback