Chicken Crepes

Chicken crepes....

By Kevin Williams

We don't always have to post Amish recipes here, right?  Crepes don't have Amish roots, but that doesn't mean a recipe like this wouldn't be popular in an Amish home.  It probably would be.   How do most Amish cooks get their recipes?    One is "internally", meaning that a young Amish person learns the craft of cooking and baking from an older family member and the traditions get passed and passed down.   Another way is just swapping recipes.  A family or friend will bring a recipe like this to a family gathering, they'll taste it, love it, and ask for the recipe.  A non-Amish friend might bring "Taco Casserole" to a gathering that includes Amish people, an Amish person tastes it, asks for the recipe, and, presto, it spreads like wildlife.   I've seen this happen with recipes like Deep Dish Taco Squares.

So,  lets check out these mouth-watering chicken-filled crepes that friends Paula and Jay made!  SIGH, this recipe was a little involved for the "print" feature and I know I'll get some comments....so, tell you what, I will post it twice...once below in an easy to read format and then below that in a printable format.

This is what Paula had to say about the recipe: This is a great recipe for a party and not hard if you do one step at a time like I did.  I made the crepes one day and froze them, then the next day made the filling.  The day of the party, I rolled the crepes and made the sauce and baked right before serving.  

CREPES:  These may be made ahead and frozen, separated by waxed paper

3 eggs beaten in mixing bowl,  add 3 T melted butter, 2 T. lemon juice.  Mix together.

Add ¼ t. salt and 1 cup flour.  Mix.  Gradually add 1 C. milk and beat until smooth.  The batter will be thin.

In 6 in. skillet (iron works well) or crepe pan, melt ½ t. butter.  Pour in 3 T. batter to cover bottom of pan.  When browned, flip and brown other side.  Remove and place on paper towel to cool.  Repeat.  Set aside.

CHICKEN FILLING:   This may be made ahead and refrigerated.

Boil 3 large chicken breasts and cool slightly and chop.  In large pan, melt 4 T butter and saute 3T chopped green onions and 1 4oz. can of mushrooms.  Stir in 3T flour and then add ¾ C. chicken broth and ¾ C. milk.

Stir in ¼ t. ginger, ¼ t. white pepper, and 1T. chopped chives.  Cook until mixture bubbles and thickens.  Add chopped chicken.

SAUCE:  In pan, melt 3 T. butter.  Stir in 3T. flour.  Add gradually ¾ C. chicken broth and ¾ C. ½ and ½.  Stir constantly until sauce thickens.  Add 3 T.  sherry, ⅛ t. salt and ⅛ t. white pepper.

ASSEMBLE:  Place 1 heaping T. chicken mixture on crepe and roll up.  Place crepes seam side down, close together in large baking pan.  Spoon sauce over crepes and  3 T. grated parmesan cheese.  Bake at 350 degrees for 20 minutes or until bubbly.  Sprinkle 2T. chopped chives over the top.

SERVE:  2 crepes per person with hot spiced fruit compote, chunky cranberry sauce, and green vegetable.  Asparagus is good.  Enjoy.

PRINTABLE FORMAT