Chicken Crepes with Lemon Cream Sauce

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recipe_Goosecross_Chicken-Crepes-with-Lemon-Cream-Sauce.jpgRecipe: Chicken Crepes with Lemon Cream Sauce
Wine Pairing: Goosecross Chardonnay
Chef: Colleen Topper

One of the chef's favorite dinners to prepare year around! Make the crepes while the chicken is baking, then whip up the sauce. Crisp the crepes in the oven, spoon the sauce on top, and enjoy with Goosecross Chardonnay!

Crepe Ingredients:
  • 3 eggs
  • 1 cup milk
  • ¼ cup water
  • 2/3 cup flour
  • Pinch salt
  • 3 tablespoons vegetable oil
  • Butter or oil for the pan, or cooking spray

Instructions: Whisk the eggs until lightly beaten. Add the milk, water, flour, salt and oil. Whisk until lumps disappear. Place a crepe pan over medium-high heat. When hot, brush the pan with butter or oil. Spoon about 1/3 cup of batter into the pan, swirling it around so the batter covers the bottom of the pan in a thin layer. Cook until the crepe is bubbly on top and the edges pull up slightly. Turn the crepe and quickly cook the top side until golden. Flip crepe onto a plate and repeat with remaining batter. Use parchment paper between crepes to prevent sticking. (Makes 12 crepes)

Crepe Filling Ingredients:
  • 4 boneless chicken breasts
  • ½ teaspoon garlic salt
  • ½ teaspoon paprika
  • Seasoning salt to taste
  • Black pepper to taste
  • 2 cups jack cheese, shredded
  • 2 cloves garlic, minced
  • 4 tablespoons tarragon, chopped

Instructions for Cooking Chicken: Heat oven to 350°F. Wash chicken well and pat dry. Season chicken breasts with garlic salt, paprika, seasoning salt and pepper then place in a shallow, non-stick, roasting pan. Bake for 35 minutes, remove from oven, and let rest 10 minutes. Chop chicken breasts into ½" cubes and set aside.

Instructions for Chicken Crepes: Heat oven to 400° F. Spray a large cookie sheet with cooking spray. Sprinkle the chicken, shredded jack, very little garlic and a little tarragon into the center of each crepe and fold edges together to close the crepe. Secure with a wooden toothpick if necessary. Place the crepes on the cookie sheet, leaving about an inch in between each crepe. Bake in oven for 10 minutes or until the crepes are lightly crisp. While the crepes are cooking, prepare the Lemon Cream Sauce (see below). Remove chicken crepes and serve immediately with lemon cream sauce drizzled on top.

Lemon Cream Sauce Ingredients:
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons tarragon, chopped
  • 1 cup crème fraiche
  • 2 tablespoons unsalted butter
  • 2 tablespoons shallot, minced
  • 1 tablespoon flour
  • ½ cup dry vermouth
  • ½ teaspoon dill weed
  • Salt & pepper to taste

Combine the lemon juice, tarragon, and crème fraiche in a small bowl and set aside. Melt the butter in a small saucepan over medium-high heat. Add the shallot and cook until soft, add the flour and stir until smooth and bubbly. Deglaze the pan with vermouth and reduce to a glaze, about 10 minutes. Add the crème fraiche mixture and stir constantly. Bring to a boil, then boil and stir until sauce thickens, about 5 minutes. Remove sauce from heat. Add the dill weed, season with salt & pepper, stir well and serve. Garnish if desired.

Serve with Goosecross Chardonnay.

Copyright © 1994-2013 Colleen Topper. All rights reserved.

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