CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS

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Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

MelyJay Magi
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I've made these crepes several times and they're always a hit. They're perfect for breakfast, lunch, or dinner.


PRINCE HOSSAIN
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These crepes were delicious and easy to make. I highly recommend them.


Fatima Muhammad Muhammad
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I'm a huge fan of crepes, and these were some of the best I've ever had.


Chris Zambukeri
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These crepes were amazing! I will definitely be making them again.


Ya Achi
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I'm not sure what I did wrong, but my crepes came out rubbery. I'm going to try again with a different recipe.


Valincx
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These crepes were delicious, but they were a bit time-consuming to make. I would only make them for a special occasion.


Sacha Thom
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I had a hard time getting the crepes to turn out right. They kept tearing. I finally got it right after a few tries.


Jubaer Ahmed Rajj
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These crepes were a bit too bland for my taste. I added some extra seasonings to the filling and they were much better.


Nel Masangkay
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I'm not a huge fan of crepes, but these were actually really good. The filling was flavorful and the crepes were cooked perfectly.


Michelle Lane
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These crepes were amazing! I used a gluten-free crepe mix and they turned out perfectly. The filling was also very flavorful. I will definitely be making these again.


ZKJIGAR G
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I made these crepes for dinner last night and they were a huge hit! My family loved them. The crepes were light and fluffy, and the filling was creamy and flavorful. I will definitely be making these again.


Barsha Barsha
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These Chicken Crepes with Asparagus and Mushrooms are absolutely delicious! The recipe was easy to follow and the crepes turned out perfectly. The filling was flavorful and satisfying. I highly recommend this dish!