Print
Email
Add a photoServings: 8
Ingredients
- 1 c. flour
- 1 whl egg plus
- 1 x egg yolk Salt to taste
- 1 1/4 c. lowfat milk
- 1 Tbsp. butter
- 2 c. finely-minced celery Clarified butter as needed
- 1 x carrot roughly minced
- 1 x onion roughly minced
- 3 1/2 lb chicken or possibly bowling fowl
- 1/2 c. butter
- 1 c. flour
- 2 1/2 c. lowfat milk Salt to taste Freshly-grnd black pepper to taste Nutmeg to taste
- 1/2 c. dry white wine
- 2 1/2 c. reduced chicken stock
- 4 Tbsp. grated parmesan cheese Cayenne pepper to taste Finely minced parsley for garnish
Directions
- Make crepe batter by placing flour into a bowl. Make a well in the center and add in egg, yolk and salt. Combine slowly with lowfat milk to create a smooth batter. Allow to stand 4 hrs.
- Heat 1 Tbsp. of butter in a crepe pan. Place a small ladleful of batter into the pan and roll it around till it covers the pan base. Cook till waxy bubbles appear on the surface then turn the crepe over with a palette knife. Finish cooking and remove to a plate. Continue till 8 crepes are made.
- Poach celery for 5 min in boiling salted water. Place clarified butter into a casserole dish on top of the stove. Add in the carrot and onion and fry till golden brown. Add in the chicken, cover and allow to steam 10 min. Add in cool water to cover, bring to a boil, and simmer for 1 1/4 hrs. Remove chicken and cut into small pcs and reduce chicken stock to 2 1/2 c.. Strain.
- To make the sauce, heat the butter in a pan and add in the flour. Stir to create a roux and whisk in the lowfat milk to create a thick sauce. Season with salt, pepper and nutmeg. Add in the wine and simmer 10 min. Add in the chicken stock and simmer 5 min longer. Add in poached celery to the chicken flesh and then combine with 2 c. of the sauce. Add in 3 Tbsp. of cheese to remaining sauce.
- Lay crepes onto an ovenproof dish. Place a heaping Tbsp. of the celery and chicken mix 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 min). Serve sprinkled with cayenne pepper and garnished with finely minced parsley.
- This recipe yields 8 servings.
- Description: "Crepes with chicken and cheese"
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 8 servings | |
| Calories 571 | |
| Calories from Fat 309 | 54% |
| Total Fat 34.63g | 43% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 352mg | 15% |
| Potassium 529mg | 15% |
| Total Carbs 28.97g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.49g | 2% |
| Protein 31.54g | 50% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
