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