1 pint chicken stock
salt, to taste
1 pound chicken, boneless, skinless
5 ounces mushrooms, sliced
1 tablespoon clarified butter
1 tablespoon fresh thyme, tarragon, and parsley, minced
black pepper, to taste
6 savory crêpes
1 pint mornay sauce
paprika, as needed for garnish
Servings: 6
1. Bring the chicken stock to a simmer and season with the salt.
2. Poach the chicken in the stock until done. Remove the chicken from the stock, reserving the stock. Allow the chicken to cool slightly and then cut it into medium dice.
3. Sauté the mushrooms in the clarified butter with the herbs until the mushrooms are tender. Season the mixture with salt and pepper. Combine the chicken with the mushrooms and refrigerate until cold.
4. Divide the chicken and mushrooms into six portions. Spoon one portion of the mixture into the center of each crêpe. Roll the crêpe around the mixture and place in a buttered baking dish, seam side down.
5. Heat the Mornay sauce over medium heat; thin with a portion of the reserved poaching liquid if necessary. Spoon the sauce over the crêpes. Garnish with a light sprinkle of paprika if desired. Bake at 350°F (180°C) until hot and lightly brown, approximately 20 minutes.
Yield: 6 Crêpes
salt, to taste
1 pound chicken, boneless, skinless
5 ounces mushrooms, sliced
1 tablespoon clarified butter
1 tablespoon fresh thyme, tarragon, and parsley, minced
black pepper, to taste
6 savory crêpes
1 pint mornay sauce
paprika, as needed for garnish
Servings: 6
1. Bring the chicken stock to a simmer and season with the salt.
2. Poach the chicken in the stock until done. Remove the chicken from the stock, reserving the stock. Allow the chicken to cool slightly and then cut it into medium dice.
3. Sauté the mushrooms in the clarified butter with the herbs until the mushrooms are tender. Season the mixture with salt and pepper. Combine the chicken with the mushrooms and refrigerate until cold.
4. Divide the chicken and mushrooms into six portions. Spoon one portion of the mixture into the center of each crêpe. Roll the crêpe around the mixture and place in a buttered baking dish, seam side down.
5. Heat the Mornay sauce over medium heat; thin with a portion of the reserved poaching liquid if necessary. Spoon the sauce over the crêpes. Garnish with a light sprinkle of paprika if desired. Bake at 350°F (180°C) until hot and lightly brown, approximately 20 minutes.
Yield: 6 Crêpes
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