Monday, July 28, 2008

Chicken Crepes


These crepes often bring back memories of the couple who was teaching/mentoring us when we were in a young marrieds class. Hank and Joyce modeled true caring and hospitality to all of us and often had a large group at their house on Sundays for brunch. We learned so much from them! I remember large cookie sheets of crepes coming out of their oven and being so impressed with the ease and joy they served us with, together. It made me want to be like that. I have altered the recipe a bit, although I think I would like to try it again in the way that they made them, with a little dry white wine in the sauce. For now I will just write it out the way I’ve made them. Always good! Use leftover, turkey, roast chicken or rotisserie chicken (when it's too hot to cook). Cubes best once it's been refrigerated. The meat goes a long way. I usually serve these with stove top dressing and/or rice, steamed broccoli and a cucumber salad.

CREPES
  • 2 eggs
  • 1 cup milk
  • ¼ tsp salt
  • ¾ cup flour
  1. Beat with whisk or electric beater.
  2. Fill ladle with 3 Tbsp of batter and pour into a small, heated (7”) Teflon pan, holding it slightly at an angle and then rotating to cover. Cook just below med heat. Usually no need to grease, maybe spray for first crepe. Makes about 10.
CHEESE SAUCE
  • 2-3 Tbsp butter
  • 2 Tbsp flour (mine are rounded, so maybe 3 to be exact)
  • 1 1/2 cups milk
  • 2 Tbsp cheezwhiz or 1 cup Swiss cheese, shredded
  • 1 Knorr chicken bouillon, divided 
  1. In small saucepan, melt butter and stir in the flour with a whisk
  2. Add milk, starting slowly, while stirring, and continue until smooth and bubbly.
  3. Stir in your preferred cheese and 1/2 of the bouillon cube (use other half in the water that you cook the rice in.)
ASSEMBLING:
  1. Mix 1/1/2 – 2 cups cooked, cubed chicken with cheese sauce, saving some of the sauce for topping.
  2. Spoon into crepes, roll up and lay side by side into Pyrex casserole dish.
  3. Spoon saved cheese sauce over center of crepes and bake at 350 F, 20 min. I usually cover with foil to prevent drying out. You can probably heat them for 10 min without foil. These can be made ahead of time and refrigerated.

8 comments:

  1. These look wonderful, Annaliese. And I'm wondering if you got this recipe from the same Joyce whose BBQ'd Beef recipe I shared awhile back. Could it be Joyce R.?

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  2. Annaliese.....hmmmm...This looks so scrumptious....I will have to make these for sure.

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  3. I really could go for these..they look amazing! Hubby just groaned and said 'I guess I'll have to eat again'.

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  4. We love savory crepes/blintzes at our house...
    These look yummy.

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  5. Ah, I have to make these. . I don't know if I've ever done it exactly like this. . they look wonderful Anneliese.
    Some one should give Joyce a buzz and tell her .. we are featuring her recipes on this blog. . this is the second one for sure.

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  6. We too were treated to many a brunch at Hank and Joyce's home. They were such a gift to our group at that time. We learned so much from them and I still pull out recipes and tips she passed on to me. Some right from in her kitchen and some from several ladies events where she was the guest featuring recipes and tips. We bump into each other now and again and the little visits are always sweet, and warm. They are a great team. Kathy

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  7. i made this dish this evening and it was pretty good. my only problem is that it was too much meat for us so when i make it again i will add broccoli to it and reduce the meat. my son said the sauce was gritty...did i do something wrong? i thought it was fine. only recently found this site and have made the steak bake casserole and it was fantastic. i hope to use more of the recipes....thanks

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    Replies
    1. Broccoli is a good addtion to these crepes. I think it ends up being 2-3 Tbsp of chicken per crepe, but less is good too. I have no idea how the sauce could be gritty... maybe lumpy? Be sure the flour and butter (marg) are well blended and add milk gradually as you stir with whisk... over low/med heat. All the best!

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