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home > recipes > meat > spring chicken crepes
Rich Rich Larsen, Midlothian, IL. Also on HomeBrew University (847) 970-9778 "Spice is the Variety of Life""/>
Here is my contribution to the collective. This recipe came about from the "freedom" given to me by my wife who said, "Go ahead and use the asparagus, I try it again." Well, the combination of flavors is great and Marie even loved it, and she doesn't like asparagus. For a variation, which I haven't tried but should work well, would be to substitute broccoli for the asparagus. Perhaps a good substitution when asparagus is out of season. What I really need is a good name for the dish... any suggestions? In the meantime, I'll call it.... Spring Chicken Crepes (Chicken Marie) by Rich Larsen Ingredients : Crepes 1 Cup flour 1 1/4 Cup milk 1 egg 1 Tbl butter (melted) 1/4 tsp white pepper 1/2 tsp salt 1/4 Cup Parmesan/Romano Cheese (grated fine) Chicken filling 2 large Chicken Legs, Thighs attached 2 cup Chicken Stock 1 garlic clove, smashed 1 sprig rosemary, fresh 1 stalk celery, sliced 1 carrot, sliced salt pepper olive oil 1/4 pound mozzarela or soft fontina cheese 1/3 pound asparagus salt pepper butter Alfredo Sauce 2 Tbl butter 1 1/2 cup heavy cream 1/2 cup grated mozzarela or soft fontina cheese 1/4 cup parmesan/romano cheese, grated fine 1/4 tsp white pepper 1/4 tsp nutmeg, ground fine 1 Tbl flour 1 Tbl fresh basil, rolled and sliced (shifinade (sp?)) Procedure : finally.... Blend all ingredients for crepes to make a smooth batter. Set aside to rest while preparing chicken. Salt and pepper chicken on both sides with skin on. Add enough olive oil to brown the chicken in a medium sauce pan. Brown the chicken on both sides. Add stock, celery, carrot, rosemary, and garlic to pan. Cover and braise until chicken is cooked through and tender. While the chicken is cooking, make crepes. Heat a non-stick skillet on the stove. Pour enough batter to create a thin layer in the pan. When the crepe starts to move, flip and lightly brown the other side. You don't want the crepes to be too brown, just a light tan is perfect. Side two will not brown evenly, so just cook it until its no longer raw batter. Stack finished crepes on a plate while finishing the filling. Chop the asparagus into 1/2 inch pieces. Saute' in butter and season lightly with salt and pepper. Add 1/4 cup of chicken stock from above and reduce until no liquid is left. Remove cooked chicken from the bones, discarding the skin. Reserve the carrot and dice. Chop the chicken and toss with carrot and asparagus to make a filling. Fill a crepe with the chicken mixture, and grated mozzarela. Fold in the sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates (or in a cassarole for family style) and place, covered, in a warm oven to keep warm and melt the cheese in the filling while preparing the alfredo sauce. Just before serving, prepare the alfredo sauce by melting the 2 Tbl butter in a deep skillet. Add cream and bring to a simmer. Allow to simmer until the cream is reduced slightly. Toss the grated mozzarela, flour and parmesan together. Add the pepper to the cream. Slowly add cheese mixture to the cream to melt and thicken the sauce. When all the cheese in incorporated, add the nutmeg and basil. Pour some sauce over each crepe and serve! Makes about 6 crepes. About 400 calories... per bite... => Rich Rich Larsen, Midlothian, IL. Also on HomeBrew University (847) 970-9778 "Spice is the Variety of Life"

Spring Chicken Crepes


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keyword: spring
keyword: chicken
keyword: crepes
recipes for meat
recipes by rlarsen
Email Address:
(posted January 17, 1999)


Here is my contribution to the collective.

This recipe came about from the "freedom" given to me by my wife who said, "Go ahead and use the
asparagus, I try it again."

Well, the combination of flavors is great and Marie even loved it, and she doesn't like
asparagus.

For a variation, which I haven't tried but should work well, would be to substitute
broccoli for the asparagus. Perhaps a good substitution when asparagus is out of season.

What I really need is a good name for the dish... any suggestions? In the meantime, I'll call it....

Spring
Chicken Crepes (Chicken Marie)
by
Rich Larsen

Ingredients :

Crepes
1 Cup
flour
1 1/4 Cup
milk
1
egg
1 Tbl
butter (melted)
1/4 tsp white pepper
1/2 tsp
salt
1/4 Cup Parmesan/
Romano Cheese (grated fine)

Chicken filling
2 large
Chicken Legs, Thighs attached
2 cup
Chicken Stock
1
garlic clove, smashed
1 sprig
rosemary, fresh
1 stalk
celery, sliced
1
carrot, sliced
salt
pepper
olive oil

1/4 pound mozzarela or
soft fontina
cheese

1/3 pound
asparagus
salt
pepper
butter

Alfredo
Sauce
2 Tbl
butter
1 1/2 cup
heavy cream
1/2 cup grated mozzarela or
soft fontina
cheese
1/4 cup parmesan/
romano
cheese, grated fine
1/4 tsp white pepper
1/4 tsp
nutmeg, ground fine
1 Tbl
flour
1 Tbl fresh
basil, rolled and sliced (shifinade (sp?))

Procedure : finally....

Blend all ingredients for crepes to make a smooth batter. Set aside to rest while preparing chicken.

Salt and pepper chicken on both sides with skin on. Add enough
olive oil to brown the chicken in a medium sauce pan. Brown the chicken on both sides. Add stock, celery, carrot, rosemary, and garlic to pan. Cover and braise until chicken is cooked through and tender.

While the
chicken is cooking, make crepes. Heat a non-stick skillet on the stove. Pour enough batter to create a
thin layer in the pan. When the crepe starts to move, flip and lightly brown the other side. You don't want the crepes to be too brown, just a light tan is perfect. Side two will not brown evenly, so just cook it until its no longer raw batter. Stack finished crepes on a plate while finishing the filling.

Chop the asparagus into 1/2 inch pieces. Saute' in butter and season lightly
with
salt and pepper. Add 1/4 cup of chicken stock from above and reduce until no liquid is left.

Remove
cooked chicken from the bones, discarding the skin. Reserve the carrot
and
dice. Chop the chicken and toss with carrot and asparagus to make a filling.

Fill a crepe with the
chicken mixture, and grated mozzarela. Fold in the sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates (or in a cassarole for family style) and place, covered, in a warm oven to keep warm and melt the cheese in the filling while preparing the alfredo
sauce.

Just before serving, prepare the
alfredo
sauce by melting the 2 Tbl butter in a deep skillet. Add cream and bring to a simmer. Allow to simmer until the cream is reduced slightly. Toss the grated mozzarela, flour and parmesan together. Add the pepper to the cream. Slowly add cheese mixture to the cream to melt and thicken the sauce. When all the cheese in incorporated, add the nutmeg and basil.

Pour some
sauce over each crepe and serve!

Makes about 6 crepes. About 400 calories... per bite...

=>
Rich

Rich Larsen, Midlothian, IL. Also on HomeBrew University (847) 970-9778
"Spice is the Variety of Life"


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