Chicken Florentine Crepes

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Crepes are always one of my favorite pastries as desserts or savory dishes. Savory dishes like chicken Florentine or chicken divan. Desserts like crepes Suzette or fruits crepes. Well, crepes are very light and flavorsome pastry to enjoy. It is very easy to prep the batter and pan-fried to a crepe. You can then stuff any types of filling of your choice like fresh fruits, just flavored creams and savory meat/seafood fillings.

I hope you will give this recipe a try…maybe at your Sunday morning breakfast or someone special’s birthday or no special reasons. Enjoy!

 

 

Ingredients:

Fillings:

1½ cups chopped cooked chicken breast

½ cup chopped fully cooked ham

1 small yellow/white onion, peeled and halved and sliced

1½ cups cut 2” diagonally cut fresh asparagus. If frozen, thawed

5 cloves garlic, peeled and finely minced

12 oz fresh baby spinach, washed or if you prefers frozen, thawed before use

¾ cup condensed cream of chicken soup, concentrated

1/8 teaspoon ground nutmeg

1½ teaspoons Worcestershire sauce

Parmesan cheese (optional)

Salt and Pepper to taste

2 tablespoons canola/vegetable/corn oil/butter

 

Garnish:

Some parsley

Some cayenne powder

 

Method:

Heat a frying pan with canola/vegetable/corn oil/butter over medium-high heat. Add the sliced onions until translucent, add cooked ham and chicken breast; stir-fry until well combined. Add in the baby spinach leaves and stir to mix well or until the spinach wilted. Season with salt and pepper, stir well. Remove from heat and set aside. If you want it creamy, add the cream of chicken soup, ground nutmeg and Worcestershire sauce into the chicken mixture before the spinach leaves are added.

 

1 portion Hollandaise Sauce (See below recipe)

 

Hollandaise Sauce

5 large egg yolks

¾ teaspoon cayenne powder, divided

1/3 teaspoon salt

1/3 teaspoon sugar

1½ tablespoons water

5 tablespoons Fresh lemon juice, divided

12oz cold unsalted butter, cut into 12 pieces

 

Method:

In a 3 quart saucier pan with egg yolks, water, 1/3 teaspoon cayenne powder and salt, whisk together for a minute or two.

Heat the saucier over low heat and continuously whisking vigorously, move the pan on and off the heat every 10-12 seconds and bringing the mixture to 140°F (using a sauce thermometer. Add a piece of butter one at a time after every 20 seconds, while whisking and moving the saucier on and off the heat. Continuing the process until 1/3 portions (4 pieces) of the butter are added, add 1½ tablespoon lemon juice. Keep adding another 1/3 portion butter, 1 at a time, but now every 20-25 seconds while still continuing moving the saucier on and off the heat and make sure to maintain a temperature of 120°-125°F.  Continuing the same processing until the last piece has been added, add the remaining lemon juice, sugar and cayenne powder and whisk for 1 minute.

If you prefer more lemon juice, you may add more before removing from heat.

Transfer the Hollandaise sauce into a food thermos to keep it warm or reheat over very low heat for 45 seconds to 1 minute.

 

Crepes:

¾ cup all-purpose flour

1¼ teaspoon sugar

3 large eggs

1-1/3 cup whole/2% milk

 

Method:

In a mixing bowl combine flour and sugar well. Place eggs and milk in another mixing bowl and beat well. Gradually add the flour mixture into the egg mixture and mix to combine well. Cover with plastic wrapper and chill in the refrigerator for at least an hour before use.

Lightly grease a 8-10 inch nonstick crepe pan/skillet and heat over medium-high heat. Add ¼ cup batter into the center of crepe pan/skillet and tilt to evenly coat the pan. Cook until surface appears light dry and then flap over and heat for 10-15 seconds more. Remove to a wire rack. Repeat with the remaining batter, make sure to grease crepe pan/skillet. Stack the crepes with waxed paper in between. Cover and set aside.

 

To assemble the Chicken Florentine Crepe:

Preheat the broiler.

In a deep serving dish place a crepe skin flat opened and spread the top with ½ cup chicken mixture. Fold crepe flaps on top of each other to close up the chicken mixture/creamy chicken mixture. Transfer to the broiler and heat until light golden on the crepe skin. Pour a couple spoonfuls of Hollandaise sauce on top of the stuffed crepe. Sprinkle some cayenne powder or parsley.

 

This entry was posted in Fruits and Vegetables, Holiday Recipes, Poultry, Western and tagged , , , , , , , . Bookmark the permalink.

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