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PrintChicken Crêpes
Enjoy a taste of France at home with these delicious chicken crêpes. A great choice for brunch or dinner!
![[+]](/images/uploads/recipes/2011/May/12/484_view.jpg)
Chicken Crêpes
1
egg(s)
1
1/2 cup
whole wheat flour
125 mL
1/3 cup
all-purpose flour
80 mL
2 Tbsp
flax, ground
30 mL
1 1/2 cups
milk
375 mL
salt, to taste
pepper, freshly ground, to taste
1 Tbsp
butter
15 mL
Béchamel Sauce
1/4 cup
butter
60 mL
1/4 cup
all-purpose flour
60 mL
2 1/2 cups
milk, hot
625 mL
nutmeg, freshly grated, to taste
salt, to taste
pepper, to taste
Garnish
1 Tbsp
canola oil
15 mL
1 lb
chicken thighs or breasts, cut into strips
454 g
1
onion, minced
1
1/2 lb
mushrooms (white, cremini, portobellos, shiitakes, oyster), sliced
227 g
salt, to taste
pepper, to taste
1/4 cup
parsley, fresh, chopped
60 mL
1 cup
Parmesan cheese, grated
250 mL
Preparation
Serves 4
Cook time :
40 min
|
Preparation time :
50 min
Chicken Crêpes
1
In a bowl, whisk all of the ingredients together except the butter until smooth. Let rest for 30 minutes before cooking.
2
Place the butter on a paper towel and fold it over, enclosing the butter in the towel and making a butter pocket.
3
Heat a large non-stick pan and rub the bottom with the butter-soaked paper towel. Pour about 60 ml (1/4 cup) of the batter into the pan and cook on both sides until golden. Repeat with the rest of the batter. Stack crêpes on a plate and keep warm.
Béchamel Sauce
1
Melt the butter in a saucepan over medium-high heat. Add the flour and continue cooking for about 1 minute, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring until the sauce thickens (about 2 minutes). Add salt and paper to taste. Set aside.
Garnish
1
Heat oil in a frying pan over medium-high heat. Add the onion and chicken strips and sauté. When they are golden, add the sliced mushrooms and continue cooking for about 8 minutes or until the mushrooms release their water. Add salt, pepper and the chopped parsley. Set aside.
Assembly
1
Preheat the broiler. Place one crêpe on a work surface and place chicken and mushroom filling in the centre lengthwise. Add enough béchamel sauce to moisten and roll up like a cigar. Repeat with the rest of the crêpes and filling.
2
Place the filled crêpes in an oven-safe dish and top with the rest of the béchamel. Sprinkle with parmesan cheese. Broil until golden.
3
Serve immediately with a simple green salad.
Notes: These crêpes can be prepared in advance and frozen. If you are short on time, use commercially available crêpes.
This recipe is courtesy of Poulet du Québec. Click here for more recipes (available in French only.)
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