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
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth, or bouillon
- 1/4 teaspoon salt
- 1/2 cup mushrooms, fresh, sliced
- 1 egg yolk
- 1/4 cup heavy cream
- 1 cup chicken, or turkey, cooked diced
- 6-8 crepes
- 1/4 cup Swiss cheese, grated
- 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.
- The mushrooms taste even better if they are sauteed for a few minutes before adding them to the sauce mixture.
Sign up here and be the first to get new recipes and tips.
Look here to make the crepes for our French crepe recipes.
Here is an alternate presentation for the crepe recipe. Once the crepes are stuffed, cut them across into 3 or 4 pieces (depending on how deep your baking dish is) and stand them up in a baking dish – ideally a pretty one. Sprinkle more cheese on them and bake just until the cheese melts. Here is how it turns out: