Mushroom and chicken crepes topped with tarragon velouté

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Ingredients
  • 12 6-inch crepes
  • 2 cups assorted mushrooms
  • 1 ea shallots, diced
  • 1 ea chicken breast, roasted, diced
  • 1 tbsp butter
  • 1 cup béchamel sauce
  • 1 tbsp parsley, chopped
  • 1 tbsp tarragon, chopped
  • Salt and pepper to taste
  • Crepe dough
  • 12 oz all-purpose flour
  • 6 ea eggs
  • 1 pinch salt
  • 1 quart whole milk
  • 4 ounces butter, melted
  • Béchamel sauce
  • 1 1/2 ounces melted butter
  • 1 1/2 ounces flour
  • 2 cups milk
  • Salt, pepper and ground nutmeg
  • Velouté sauce
  • 2 ea shallots
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 tablespoon veal stock
  • 1 tablespoon tarragon
  • Seasoning to taste
Preparation

For the crepe dough: Mix the flour, salt and egg together, adding the milk bit by bit until you get a smooth mixture. Add the melted butter and rest in the fridge for two hours before using. Add a bit of water if too thick. When ready, cook some crepes on both sides in an eight-inch nonstick pan. Reserve.

For the béchamel sauce: Melt the butter in a pot. Add the flour and mix well. Cook for few minutes without color. Add the milk and bring to a boil, gently mixing well. Season to taste and reserve.

For the mix: Roast a chicken breast. Sauté the seasonal mushrooms together with chopped shallots and herbs in butter. When warmed, dice the chicken in small cubes. Mix chicken, mushrooms and some béchamel to bind everything together. Fill some crepes that you are going to fold in 3 and then in 2 to get a nice purse.

The sauce: Sauté the shallots in butter. Deglaze with white wine, reduce, add cream, reduce, and add veal stock. Finish with herbs and seasoning until you get a smooth sauce.

The plating: Heat a pan and sauté the crepe gently with butter on both sides. Finish in the oven for few minutes. Sauté some mushrooms on the side with shallots and herbs in butter.

Serving

Display the crepes on top of each other, topped with mushrooms, then the sauce.

Serving Size
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Mushroom and chicken crepes topped with tarragon velouté

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