Recipe: Chicken Crepes

Chicken Crepes
rec.food.cooking/Jill McQuown/2002

Was watching Public TV and they featured a mid-town Memphis restaurant
called Paulettes. I remember going there in 1977 and had the lamb kabobs, which were great. Several people on the show mentioned they'd ordered the chicken crepes. I had some of these years ago and decided to re-create them at home. Here's what I did:

The Crepes:

1 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 1/4 cups milk
1 Tbsp. melted butter

Mix dry ingredients together. Stir in butter and salt. Beat until smooth.

Lightly butter a 7 inch or 8 inch rounded skillet and heat over medium heat until bubbly. For each crepe, pour a scant 1/4 cup of batter into the skillet. Immediately rotate until a thin layer of batter covers the bottom.

Cook until light brown. Run a wide spatula around the bottom to loosen; turn and cook the other side until light brown. Stack crepes, separated by waxed paper, and keep covered.

The sauce and filling:

Sauce:
1/2 cup butter
2/3 cup flour
3 cups chicken stock
2/3 cup milk
3 Tbsp. Sauterne wine
3 Tbsp. Worcestershire sauce
dash of mace
salt

Filling:
2 cups diced, cooked chicken
1 cup sliced mushrooms
1/2 cup diced celery
1/4 cup diced onion

Prepare Sauce: In saucepan, melt butter, stir in flour, chicken stock and milk until thickened. Then add wine, Worcestershire sauce, mace and salt.

Prepare filling. Add 1/4 of sauce to filling and stir to blend well.

Fill crepes; place in oiled pan. Spoon the remaining sauce over and bake at 350 F degrees for 20 to 30 minutes.