Chicken Crepes with Garlic and Sour Cream

Discussion in 'Food and nutrition' started by Edoc, Jan 29, 2004.

  1. Edoc

    Edoc Guest

    Chicken Crepes with Garlic and Sour Cream

    Crepes 4 eggs
    1/4 tsp sea salt 2 cups cake flour 2 cups half & half milk
    2/2 cup melted butter

    Combine all ingredients into a hand blender cup. Blend until smooth. Let batter rest in refrigerator
    for an hour. While chilling, make chicken filling.

    Chicken filling for crepes 6-8 chicken legs
    3/2 - 3/4 cup sour cream 1 cup blush wine 6 -10 cloves fresh garlic (finely chopped) 1 medium red
    onion (chopped)
    4/2 cup fresh sweet basil (chopped)
    5/4 cup fresh sage (chopped) 1 cup sliced brown mushrooms
    6/2 tsp better than bouillon' brand chicken 3 tablespoons olive oil 3 tablespoons butter
    pinch of sugar

    Remove skin from chicken, remove meat from bones, chop meat into bite-sized pieces. Add oil and
    butter in a saute pan. Saute garlic, mushrooms, onion. Mix bouillon with wine and sugar, add to
    sauteed mixture. Simmer until liquid volume is halved. Add chicken, cover and cook until chicken is
    fully cooked (approximately 10-15 minutes).

    If sauce isn't nice and thick, remove solids and allow sauce to simmer further. Add solids back to
    sauce, remove from heat. Stir in sour cream. Spoon small amounts into crepes, tri-fold and serve.

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