Chicken Crepes Versailles

The crepes were wonderful. The filling had sautéed mushrooms, peppers and white sauce ingredients, which made it saucy and really tasty. The crepe sauce could have had more seasonings—like salt and pepper—not anything to wild. The ingredients were simple and mostly things I had on hand, which was nice. I like to try new things, but I don’t like buying spices and things I’ve never heard of. We were all happy with the way they turned out—even my daughter liked them.

One thing that could be better is making crispier crepes, something that might be achieved with a crepe maker. While the crepes and were delicious I wished they were a little crispier on their golden surfaces. It is a tiny problem, but something I think a crepe maker would solve. Possibly?

Chicken Crepes Versailles

Printable version of this recipe

recipe adapted from cooks.com

Crepes:
4 eggs
¼ teaspoon salt
1 cup wheat flour
1 cup all-purpose flour
2 ¼ cups milk
¼ melted butter
2 tablespoons sugar

Mix all ingredients together and stir for 1 minute. Scrape down sides of bowl and stir 15 more seconds. Refrigerate at least 1 hour before cooking. To cook crepes, spoon 2 tablespoons batter into a hot, lightly greased 6-7 inch skillet. Rotate pan until batter covers the bottom. Cook on medium heat until bubbles appear; turn and cook the other side.

Crepe Sauce:
2 tablespoons melted butter
2 tablespoons flour
2 cups fat free half and half, or evaporated milk
½ teaspoon salt
¼ teaspoon black pepper

Melt butter in a small sauce pan; add flour and stir until bubbly. Remove pan for heat and stir in half and half, salt and pepper. Return pan to heat. Cook and stir until boiling; boil 1 minute more. Remove from heat and cover to keep warm until serving.

Crepe Filling:
5 tablespoons butter
5 button mushrooms, chopped
½ red bell pepper, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1 cup chicken broth
2 cups fat free half and half, or evaporated milk
2 chicken breasts, boiled and diced

Melt butter in large skillet. Sautee mushrooms and peppers until tender. Blend in flour, salt and pepper. Cook over low heat until mixture is bubbly. Remove from heat and add broth and half and half. Heat to boiling, stirring constantly. Cook and stir until mixture thickens. Stir in chicken and heat through.

Putting it all together:
Spoon ¼ cup chicken filling down the center of a cooked crepe, sprinkle with shredded cheese and roll burrito-style. Place filled crepe onto a plate, spoon sauce over top. Enjoy!