French Crepe Recipes:
Parisienne Chicken Crepes

French crepe recipes are so elegant and sound so exotic I automatically thought they must be difficult and time consuming.

I was wrong. With a great basic recipe for crepes, found here, plus our tips and techniques for how to make crepes perfectly each and every time, making french crepes is not difficult at all.

This chicken crepe recipe is perfect for lunch or brunch with a salad.

Add a side vegetable and some French crusty bread and it becomes a lovely light dinner recipe.

It's a great way to use up leftover turkey or chicken! Give it a try.

Parisienne Chicken Crepes

Prep time: 20 minutes

Cook time: 20 minutes

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, 3 to 4 servings.

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