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Ingredientes
- 1 c. Flour
- 1Â 1/4 c. Lowfat milk
- 1 x Egg
- 1 Tbsp. Butter (melted)
- 1/4 tsp White pepper
- 1/2 tsp Salt
- 1/4 c. Parmesan/romano cheese (grated fine)
- 2 lrg Chicken legs, thighs attached
- 2 c. Chicken stock
- 1 x Clove garlic, smashed
- 1 sprg rosemary, fresh
- 1 stalk celery, sliced
- 1 x Carrot, sliced
- Â Â Salt
- Â Â Pepper
- Â Â Extra virgin olive oil
- 1/4 lb Mozzarela or possibly soft fontina cheese
- 1/3 lb Asparagus
- Â Â Salt
- Â Â Pepper
- Â Â Butter
- 2 Tbsp. Butter
- 1Â 1/2 c. Heavy cream
- 1/2 c. Grated mozzarela or possibly soft fontina cheese
- 1/4 c. Parmesan/romano cheese, grated fine
- 1/4 tsp White pepper
- 1/4 tsp Nutmeg, grnd fine
- 1 Tbsp. Flour
- 1 Tbsp. Fresh basil, rolled and sliced (shifinade (sp))
Direcciones
- 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, that 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.
- 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 in sufficient extra virgin olive oil to brown the chicken in a medium sauce pan. Brown the chicken on both sides.
- Add in stock, celery, carrot, rosemary, and garlic to pan. Cover and braise till chicken is cooked through and tender.
- While the chicken is cooking, make crepes. Heat a non-stick skillet on the stove. Pour sufficient batter to create a thin layer in the pan. When the crepe starts to move, flip and lightly brown the other side. You do not want the crepes to be too brown, just a light tan is perfect. Side two won't brown proportionately, so just cook it till its no longer raw batter. Stack finished crepes on a plate while finishing the filling.
- Chop the asparagus into 1/2 inch pcs. Saute/fry' in butter and season lightly with salt and pepper. Add in 1/4 c. of chicken stock from above and reduce till 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 mix, and grated mozzarela. Mix in the sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates (or possibly in a cassarole for family style) and place, covered, in a hot oven to keep hot and heat the cheese in the filling while preparing the alfredo sauce.
- Just before serving, prepare the alfredo sauce by melting the 2 Tbsp. butter in a deep skillet. Add in cream and bring to a simmer. Allow to simmer till the cream is reduced slightly. Toss the grated mozzarela, flour and parmesan together. Add in the pepper to the cream. Slowly add in cheese mix to the cream to heat and thicken the sauce. When all the cheese in incorporated, add in the nutmeg and basil.
- Pour some sauce over each crepe and serve!
- Makes about 6 crepes. About 400 calories... per bite...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 588g | |
| Recipe makes 3 servings | |
| Calories 1000 | |
| Calories from Fat 612 | 61% |
| Total Fat 69.44g | 87% |
| Saturated Fat 40.56g | 162% |
| Trans Fat 0.05g | |
| Cholesterol 310mg | 103% |
| Sodium 1755mg | 73% |
| Potassium 716mg | 20% |
| Total Carbs 47.46g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.36g | 6% |
| Protein 46.89g | 75% |
