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| CREPES A LA REINE | |
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CREPES: 2 c. flour 1/2 tsp. salt 4 eggs 4 tbsp. butter, melted 2 c. milk Sift flour and salt together. Beat eggs and milk together. Combine the two and beat until smooth. Grease a 5 inch frying pan. When hot, add 2 tablespoons of batter and brown on both sides. Put crepe on a cookie sheet to cool. These can be frozen with two layers of wax paper between each crepe until ready to use. FILLING A LA REINE: 2 c. chicken, diced 1 sm. onion, chopped or grated 1/2 c. mushrooms 3 tbsp. butter 3 tbsp. flour 3/4 c. half and half cream 1/3 c. chicken broth Salt to taste Dash of white pepper Dash of nutmeg 3 tsp. chives, chopped 3 tbsp. Sherry wine, or any white wine Saute' onion and mushrooms in butter. Blend in flour. Stir in cream and chicken broth. Simmer until thick. Add salt, white pepper and nutmeg. Mix well. Add chives and wine. Mix in chicken and chill. If you have refrigerated crepes, take out and let come to room temperature before filling. Put one tablespoon of filling in each crepe and roll. Secure with a toothpick. Place on cooking sheet and cover with foil. Heat in 300 degree low oven for about 15 to 20 minutes. SAUCE: 3 tbsp. butter, melted 3 tbsp. flour 1 c. chicken broth 1 c. half and half cream Salt to taste Dash of white pepper Blend melted butter and flour together. Add chicken broth and cream. Cook until thick and add salt and pepper to taste. Serve on the side of the crepes. This recipe is wonderful for a brunch. | |
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I served it with a bowl of mixed steamed vegetables (today's mix: diced carrot and turnip with florets of cauliflower and broccoli) and followed it with a home-made raspberry sorbet with a sprinkle of 90% sold dark chocolate grated over the top.....
P.S. This is a wonderful site: I'm always going to make sure I've just eaten before I look at it.