Recipe: Chicken Mushroom Crepes

Chicken Mushroom Crepes
Newsgroup posting by Dave Katz

White Sauce
3 tbsp flour
3 tbsp butter
1 cup milk
1 small onion
3 whole cloves

Crepes
4 medium eggs
2 tbsp flour
3 tbsp water
salt and pepper

Filling
2 chicken breasts
1 cup fresh mushrooms
1 onion
1 clove garlic - more if you like.
1 tbsp butter
1/2 cup white wine
salt, pepper and tarragon

To make the sauce, melt the butter in an oven proof sauce pan, add the flour and cook over low heat for 3 minutes - do not let the flour brown. Remove from heat and slowly add milk stirring constantly to get a smooth mixture. Return to heat and cook slowly while stirring until mixture thickens. When thick, remove from heat, peel whole onion, stud with cloves, place in sauce, cover and heat in 325 F oven for 20 minutes. When sauce is removed from oven, discard onion and stir to remove small lumps and surface skin. If necessary, the sauce may be strained.

While sauce is cooking, clean and slice mushrooms, peel and dice onion and peel and mash garlic. Remove skin and bone the chicken breasts. Cut chicken meat into 1/2 inch cubes. Sautee mushrooms, onions and garlic together in butter. When lightly brown, add chicken and continue to saute until chicken is cooked. By this time, the white sauce should be ready. Add 1/3 of the white sauce mixture, stir in well and add the wine. Season with salt, pepper and tarragon and leave to simmer over low heat while making crepe casings.

To make casings, combine eggs, flour and water. Stir until smooth. Season with a small dash each of salt and pepper. In a 9" flat bottomed frying pan place a little butter and melt. Pour in enough egg mixture to completely cover bottom of pan (about 1/5 to 1/4 of the mixture) swirl to edges and place over low heat. Cook until underside of casing is light brown. Knock casing out of pan onto table top. Cook all of the casings in the same way.

To complete the crepes, place a small amount of filling along each casing and roll up the casing around it. Place crepes onto serving dish and pour over the remaining white sauce.

To make a meal, serve with rice pilaf and asparagus tips with butter or lemon hollandaise sauce.