Chicken and Mushroom Crepes with Tarragon Velouté

Sunday, January 23, 2011

This was one of the first gourmet type foods I really tried.  I need to make this recipe again, and probably will.  I do remember it being super labor intensive.  It is however, one of the best things I think I ever made. 

Chicken and Mushroom Crepes with Tarragon Velouté

Yield: 12 crepes

prep time:

cook time:

total time:

Ingredients

• Ingredients:

• 12 6- inch crepes - see below
• 2 cups assorted mushrooms
• 1 shallots (diced)
• 1 chicken breast (roasted, diced)
• 1 Tbs butter
• 1 cup béchamel sauce
• 1 Tbs parsley (chopped)
• 1 Tbs tarragon (chopped)
• Salt and pepper to taste
   

Crepe batter

• 12 oz all-purpose flour
• 6 eggs
• 1 pinch salt
• 1 quart whole milk
• 4 oz butter (melted)
   

Béchamel sauce

• 1 1/2 oz melted butter
• 1 1/2 oz cooking oil
• 2 cups milk
• Salt (pepper and ground nutmeg)
   

Velouté sauce

• 2 shallots
• 1/2 cup white wine
• 1 cup heavy cream
• 1 Tbs veal stock
• 1 Tbs tarragon Seasoning to taste

Instructions

1. Read all instructions thoroughly before beginning this recipe.  It contains helpful hints to streamline your time.  If using pre-cooked chicken or rotisserie, begin with making the crepe batter, otherwise, begin with the chicken and mushroom mixture.  You will need to assemble your ingredients beforehand as the recipe uses a few more than once.

Crepe Batter and Cooking

1. Mix the flour, salt and egg together, adding the milk bit by bit until you get a smooth mixture. Add the melted butter and rest in the fridge for two hours before using.
2. Crepe batter should be runnier than pancake batter to allow it to coat the bottom of the pan thinly.  If needed, add a bit of water. 
3. Cook the crepes on both sides in an 8 inch pan.  Separate cooked crepes with parchment paper and chill until assembly of the crepes.  Crepes can be made 1-2 days ahead if desired, keep in a sealed container to prevent drying.
   
   

Béchamel sauce

1. Melt the butter in a pot. Add the flour and mix well. Cook for few minutes without color. Add the milk and bring to a boil, gently mixing well. Season to taste and reserve.  This can be made beforehand and brought to room temperature before proceeding.
   
   

Chicken and Mushroom Mixture

1. Reserve a small amount of mushrooms for the final plating.
2.  Cook or roast a chicken breast, when cool enough to handle, dice into small pieces.  If using pre-cooked chicken, dice into small pieces.  In a medium sized skillet, add the chicken, mushrooms, shallots, butter and herbs and sauté until mushrooms are cooked thoroughly.  Turn off heat, and set aside.  Add enough bechamel sauce to bind together this mixture.
   
   

Assemble your crepes

1. Lay the crepe on a clean surface (plate or cutting board) and spoon about 2 tablespoons of the chicken and mushroom mixture.  Fold or roll the crepe 2, 3 times. 
2. Keep your prepared crepes warm by placing in a warmed oven or microwave.
   
   

Velouté Sauce

1. Sauté the shallots in butter. Deglaze the pan with the wine and the cream, then reduce the liquid by half before adding your veal stock.  Finish with herbs and seasoning until you get a smooth sauce.
   
   

Serving:

1. Saute the reserved mushrooms with a small amount of shallots in butter and herbs.  Heat a pan and sauté the crepe gently with butter on both sides. Finish in the oven for few minutes.
2. Display the crepes on top of each other, topped with mushrooms, then the sauce.

All photographs copyright Janet S. Grey.

By Krumpetina