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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.
Source: http://www.desiredcreations.com/recipechickcrepe.htm
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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.
Source: http://www.desiredcreations.com/recipechickcrepe.htm
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/