Chicken And Mushroom Crepe Recipe

INGREDIENTS

FOR THE CREPES: (MAKES 10 CREPES JUST IN CASE IN TAKES A LITTLE PRACTICE WITH THE FLIPPING!)

• 1 ¾ cup (210g) flour
• ½ tsp (5ml) salt
• 2 ½ cups (595ml) of milk
• 2 eggs, beaten
• 4 tbsp (60ml) melted butter
• 1 tbsp (15ml) fresh dill

FOR THE FILLING

• 2 chicken breasts, skin on bone in
• 1 tbsp (15g) butter
• 4 leeks, white parts only sliced into ½ moons
• 2 ½ cups (300g) of mushrooms, sliced
• salt and pepper to taste
• 1 tsp (5 ml) Worcestershire sauce
• 1 tbsp (15ml) parsley, minced

FOR THE BÉCHAMEL SAUCE:

• 2 tbsp (30g) butter
• 2 tbsp (15g) flour
• 2 1/3 cup (555ml) milk
• 1 garlic clove, minced
• salt and pepper to taste

GARNISH:

• Paprika
• Freshly Minced Parsley

SIDE SALAD WITH VINAIGRETTE:

• 1 bag salad greens
• 1 tsp (5ml) Dijon Mustard
• 1 tsp (5ml) White Wine Vinegar
• 6 tbsp (90ml) grapeseed oil
• salt and pepper to taste
• 1 minced shallot

INSTRUCTIONS

1. Preheat oven to 375F (190C). Place chicken on rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
2. Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
3. Then whisk in the melted butter and the dill.
4. Heat a non-stick 12-inch (30cm) skillet on medium high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
5. Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
6. Slide the crepe off the pan onto a cutting board and repeat the process making the crepes, and sliding them onto the cutting board.
7. Allow the crepes to cool while you prepare the filling.
8. In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
9. For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.

TO ASSEMBLE THE CREPES:

1. Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
2. Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.

NOTES

• You can make the crepes ahead of time. Stack the crepes so that they are all going the same direction. Stack on Paper towel, lined with foil. Wrap tightly and place in the fridge.
• You can also make the mushroom and leek filling ahead of time. Allow to cool completely then cover and refrigerate.
• You can also roast your chicken, and shred it ahead of time too. Cover and refrigerate.
• Make the bechamel sauce the day you plan to serve the crepes otherwise it gets too thick sitting in the fridge and you'll have to reheat it and thin it with milk, which will water down the seasoning. So just best to make it when you need it.
• For a substitute to mushrooms you could add fresh baby spinach. In the assembly stage. Just place the cook leeks in the crepe, and hand a small hand full of baby spinach. It will steam/cook in the crepe.

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