French Crepe Recipes:
Parisienne Chicken Crepes

Parisienne Chicken Crepes

2 tablespoons butter
2 tablespoons flour
1 cup chicken broth or bouillon
1/4 teaspoon salt
1/2 cup fresh sliced mushrooms
1 egg yolk
1/4 cup heavy cream
1 cup cooked diced chicken or turkey
6-8 cooked crepes
1/4 cup grated Swiss cheese

Melt the butter in a saucepan. Blend in the flour. Add the bouillon and salt. Stir and cook the mixture over moderate heat for about 2 minutes or until thickened. Stir in the mushrooms and cook for another minute. Remove from the heat.

Mix the egg yolk with the cream. Stir a small amount of the hot mixture into the egg yolk mixture. Stir the egg yolk mixture into the saucepan. Cook over low heat for 1 minute. Stir in the chicken or turkey.

Preheat the oven to 350°F.

In a large shallow baking dish, fill the crepes with the chicken mixture and fold the crepes. Sprinkle the crepes with cheese.

Cover and heat in the oven for 15-20 minutes.

Makes 6-8 crepes.

Electric crepe maker features a 7.5-inch nonstick surface, cordless cooking plate, and an electric base with cord wrap. Perfect for making crepes. CucinaPro 7.5-in. Nonstick Crepe Maker

• The mushrooms taste even better if they are sauteed for a few minutes before adding them to the sauce mixture.