Savory Crepes with Creamy Chicken, Ham and Mushroom Filling
INGREDIENTS
•
12 Crepes, recipe follows
•
6 tablespoons unsalted butter
•
1/4 cup all-purpose flour
•
2 cups chicken stock, hot
•
1/2 teaspoon salt
•
1/4 teaspoon freshly ground black pepper
•
1 1/2 cups heavy cream
•
1 tablespoon milk
•
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
•
Essence, recipe follows
•
1/2 cup finely chopped shallots
•
1 1/2 teaspoons minced garlic
•
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
•
1/4 pound baked ham, chopped (about 3/4 cup)
•
1/4 cup dry sherry
•
1 tablespoon minced fresh tarragon leaves
•
1 tablespoon chopped green onions
•
1 cup grated Gruyere
•
3/4 cup grated Parmesan
•
2 1/2 tablespoons paprika
•
2 tablespoons salt
•
2 tablespoons garlic powder
•
1 tablespoon black pepper
•
1 tablespoon onion powder
•
1 tablespoon cayenne pepper
•
1 tablespoon dried leaf oregano
•
1 tablespoon dried thyme
•
3/4 cup all-purpose flour
•
3 large eggs, beaten
•
3/4 cup plus 3 tablespoons whole milk
•
Pinch salt
•
6 teaspoons melted unsalted butter
ADVERTISEMENT