Savory
Chicken-Mushroom Crepes
(aka "Frenchiladas")
Normally I use the breast meat from rotisserie chicken to make chicken salad for sandwiches, but one day I decided to go all wild and crazy and came up with this idea instead. (Of course, if you don't want to make crepes, my brother says the filling is great in tacos.)
Filling:
 |
Cousin Terri and Aunt Peggy
In San Francisco |
1 large shallot, peeled, sliced and chopped
10 cremini mushrooms, cleaned and sliced
1/4 tsp salt
1/4 tsp ground pepper
2 cloves garlic, minced (or use jarred)
5 Tbs butter (divided)
2 Tbs flour
3/4 to 1 cup chicken broth (or a combination of broth and
white wine)
breast meat from one rotisserie chicken, chopped (about 2 to
2-1/2 cups)
1/4 cup oil-packed sun dried tomatoes (blotted to remove
excess oil)
1 tsp seasoning blend*
optional:
Sour Cream and/or Avocado to serve
Melt 3 Tbs butter in 12-inch skillet over medium heat; add
shallots and mushrooms and sauté until tender; add garlic during last minute or
so of cooking, then move vegetables to edges of pan and add 2 Tbs of butter to
melt. Stir flour into melted butter, combining with vegetables. Cook several
minutes, then add broth (and wine, if desired) and stir until sauce thickens.
Add chicken, sun-dried tomatoes and seasoning and stir to combine. Simmer until
chicken is heated. Note: filling can be made ahead of time and reheated to fill crepes.
Place about 1/4 to 1/3 cup of filling on the lower half of each crepe. Fold the bottom part of the crepe over the filling, then fold in sides and roll up to enclose the filling.
*Note: The seasoning blend I
use contains salt, onion powder, paprika, garlic granules, cayenne pepper,
ground black pepper, sage, thyme, oregano and cumin.
Basic Crepes:
3 eggs
1-1/2 cups whole milk, divided
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons unsalted butter, melted, plus whole butter for
cooking crepes
Whisk the eggs and 1/2 cup milk together in a large bowl; add flour and salt and whisk until you have a smooth batter. Add
the remaining cup of milk and gently whisk to combine. Cover the bowl and refrigerator the batter for at least 30 minutes or up to several
hours. When you are ready to cook the crepes, melt 3 Tbs of butter and whisk into the batter. Batter should be the consistency of heavy cream--if it is too
thick add a small amount of milk.
Heat a 9-inch non-stick skillet or crepe pan over medium
heat. Melt a teaspoon of butter in the pan or spray with vegetable spray. The pan should be hot enough that a drop of water dances across the surface.
Using a ladle or a measuring cup, pour about 1/4
to 1/3 cup of the batter into the pan, swirling the pan while pouring so the batter covers
the pan thinly and evenly for each crepe and trying no to leave any holes. Pour off any excess batter.
Cook the crepe over medium-high heat until the edges turn
brown, about 15 to 20 seconds. Gently flip the crepe using a small spatula and your fingers.
Cook on the second side for another 10 to 15 seconds--the second side will not
be as evenly browned as the first side. Remove the pan from the heat and invert
it over a warm plate to stack the crepes. Keep warm in a low oven while cooking the remaining batter.
If not using all crepes immediately, place waxed paper
between each crepe, wrap in plastic wrap or place in a resealable plastic bag and refrigerate for up to two days. Crepes can be reheated (uncovered) in a 250° F for 15 minutes or until
warm.
