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Video: How Tuesday #28

Savory Wild Mushroom and Chicken Crepes w/Tarragon Cream Sauce

Yields4 Servings

 

 1 cup All Purpose Flour
 ½ cup Milk
 ½ cup Water
 2 Eggs
 2 tbsp Melted Butter
 1 cup Heavy Cream
 1 Bunch Fresh Tarragon
 2 cups Cooked Boneless, Skinless Chicken Breast
 ½ cup Chicken Stock
 1 Pack of Wild Mushrooms; Shitake, Oyster, Portabella, etc.
 ¼ cup White Wine (Pinot Gris, Sauvignon Blanc, etc..)
 ½ cup Diced Onion
 1 tbsp Minced Garlic
 1 tbsp Olive Oil

1

In a large mixing bowl, mix flour and eggs together. Slowly add milk and water and mix until smooth. Mix in
butter and a dash of salt. In a non stick, 10” skillet, melt a little butter and swirl around pan. Add about ½ cup batter and swirl to coat bottom of pan. Cook until batter becomes pale, then flip, about two minutes or so. Remove to a plate. Should make 4-5 crepes.

2

In a small sauce pan combine cream, stock, wine and all of the tarragon except one stalk and reduce by half.

3

In a large saute pan, melt 1 tbsp butter and saute onion for 3 minutes. Add olive oil and add mushrooms and garlic and cook for 3 minutes. Add 2 tbsps each of cream and stock and cook for 3 minutes. Chop the remaining tarragon and add to the mixture. Cook for 2 minutes. Place ½ cup of filling into each crepe, roll up and place in a baking dish. Pour half the sauce over the crepes and bake for 15 minutes at 400. Serve with a little remaining sauce and steamed carrots.

Ingredients

 1 cup All Purpose Flour
 ½ cup Milk
 ½ cup Water
 2 Eggs
 2 tbsp Melted Butter
 1 cup Heavy Cream
 1 Bunch Fresh Tarragon
 2 cups Cooked Boneless, Skinless Chicken Breast
 ½ cup Chicken Stock
 1 Pack of Wild Mushrooms; Shitake, Oyster, Portabella, etc.
 ¼ cup White Wine (Pinot Gris, Sauvignon Blanc, etc..)
 ½ cup Diced Onion
 1 tbsp Minced Garlic
 1 tbsp Olive Oil

Directions

1

In a large mixing bowl, mix flour and eggs together. Slowly add milk and water and mix until smooth. Mix in
butter and a dash of salt. In a non stick, 10” skillet, melt a little butter and swirl around pan. Add about ½ cup batter and swirl to coat bottom of pan. Cook until batter becomes pale, then flip, about two minutes or so. Remove to a plate. Should make 4-5 crepes.

2

In a small sauce pan combine cream, stock, wine and all of the tarragon except one stalk and reduce by half.

3

In a large saute pan, melt 1 tbsp butter and saute onion for 3 minutes. Add olive oil and add mushrooms and garlic and cook for 3 minutes. Add 2 tbsps each of cream and stock and cook for 3 minutes. Chop the remaining tarragon and add to the mixture. Cook for 2 minutes. Place ½ cup of filling into each crepe, roll up and place in a baking dish. Pour half the sauce over the crepes and bake for 15 minutes at 400. Serve with a little remaining sauce and steamed carrots.

Savory Wild Mushroom and Chicken Crepes w/ Tarragon Cream Sauce
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