Sunday, October 16, 2011

Chicken Crepes

2 c. chopped cooked chicken
1/2 c. grated cheddar cheese
1 15-oz. can pineapple tidbits, drained (reserve juice)
1/2 c. chopped almonds
1 10-oz. can cream of chicken soup
1/2 c. reserved pineapple juice
1/2 tsp. dried thyme
1/2 tsp. lemon pepper
12 crepes (recipe below)
1 recipe Chicken Glaze (recipe below)

Preheat oven to 200 degrees. Mix chicken, grated cheese, pineapple tidbits, and almonds with chicken soup and reserved pineapple juice in a large bowl. Add thyme and lemon pepper and mix thoroughly. Place 1/4 cup of mixture in the center of each crepe and roll. Place crepes with seam side down in greased baking pan. Cover with aluminum foil and heat in oven for 30 minutes. When ready to serve, arrange 2 crepes for each serving. Spoon chicken glaze over crepes. Makes 6 servings.

Notes: This recipe comes from Lion House Christmas cookbook.

3 eggs
1/2 c. milk
1/2 c. water
3 Tbsp. butter, melted
3/4 c. flour
1/2 tsp. salt

Combine all ingredients in blender or food processor and process about 1 minute. Scrape down sides with rubber spatula and blend about 30 seconds more. Refrigerate for 1 hour. To cook, heat omelet pan, crepe pan, or skillet over medium-high heat--pan should be just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

Chicken Glaze
4 Tbsp. butter
4 Tbsp. flour
3 c. chicken stock
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. rubbed sage

Make a roux by melting butter in a heavy saucepan over medium-high heat until foamy. Stir in flour to make a golden, bubbly paste. Gradually add chicken stock and seasonings and cook until thickened, about 5 minutes.

No comments:

Post a Comment