Smoked Chicken Breast & Wild Mushroom Crepes
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By Tom Estok Executive Chef |
Historic General Warren Inne Old Lancaster highway Malvern P. A. 19335 Phone: 610-269-3637 Fax 610-269-8084 |
For crepes:
- 14-16 5″ crepes
- sift 3/4 cup all-purpose flour
Resift with:
- 1/2 tsp. salt
- 1 tbsp. baking powder
Beat together
- 2 eggs
- 2/3 cup milk
- 1/3 cup water
Make a well in dry ingredients. And liquids and
combine with swift strokes. Do not over beat. Let rest. Heat 5″ crepe pan and add a
small amount cooking oil and crepes on both sides until lightly browned. Store between
layers of waxed paper. Can be done advance.
Filling:
- Three pounds Sugartown Smoked
chicken breast - One cup sliced wild mushrooms
- One cup heavy cream
- 2 tbsp. strong Dijon mustard
- 1/2 tbsp. each minced shallots and garlic
- Salt and pepper to taste
- Fresh chopped herbs
Method;
Heat 12 in. sauté pan, and 2 tablespoons olive
oil, add mushroom sauté quickly, add shallots and garlic. Toss and add smoked
chicken, heavy cream and mustard. Reduce cream until thick, season with salt and
pepper. Removed from heat and fill and roll crepes. Arrange on serving
platter, top with extra sauce and garnish with herbs.
