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Receta Le Cafe De Paris' Chicken Crepes
by Global Cookbook

Le Cafe De Paris' Chicken Crepes
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  Raciónes: 6

Ingredientes

  • 6 Tbsp. Butter
  • 6 Tbsp. All-purpose flour
  • 1 c. Whole lowfat milk
  • 1 1/2 c. Chicken broth
  • 1/3 c. Dry sherry
  • 1/3 c. Heavy cream Salt,white pepper to taste
  • 8 ounce Fresh mushrooms
  • 2 Tbsp. Butter
  • 3 c. Chicken cooked and cubed
  • 1 c. Chicken veloute
  • 3/4 c. Provolone, shredded 4oz.
  • 3/4 c. Swiss cheese, shredded 4oz.
  • 1/4 c. Parmesan, grated 1.5 ounce.
  • 1/4 tsp Paprika
  • 4 c. Broccoli florets, steamed
  • 2 c. Chicken veloute
  • 12 x Crepes - plain not sweet

Direcciones

  1. To make the Chicken Veloute: Heat the butter in a medium size saucepan over medium heat. Stir in flour, bring to bubbling and let bubble a couple of min to get rid of the floury taste. Add in the lowfat milk and chicken broth; cook, stirring, till thickened and bubbly. Stir in the sherry and heavy cream; season to taste.
  2. To make the filling: Cut the mushrooms into 1/4inch slices. In a heavy skillet, heat the butter over medium high heat. Add in the mushrooms and saute/fry about 2 min or possibly just till limp. Remove from the heat and transfer to a large bown and cold to room temp. combine the mushrooms with the cubed cooked chicken and one c. chicken veloute.
  3. To finish: Toss together the cheeses and paprika in a bowl; set aside.
  4. Spread about 1/4c filling over the unbrowned side of each of 12 crepes.
  5. Divide the broccoli over the chicken filling and roll up the crepes. The crepes can now be placed, seam side down in one large lightly greased gratin dish. Cover with 2 c. chicken veloute and sprinkle with the cheese mix.
  6. Or possibly, serve the crepes in individual gratin dishes- 2 per serving - and divide the sauce and cheese mix among them. Can be prepared to this point, covered lightly with plastic wrap and refrigerated. Remove from fridge at least 30 min before baking.
  7. To finish the crepes, bake in a preheated 375F oven for 10-12 min or possibly till bubbly and beginning to brown.
  8. Makes 6 servings of 2 crepes each.