Smoked Chicken Breast and Wild Mushroom Crepes with the Dijon Cream Sauce
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
| By Tom Estok Executive Chef | Historic General Warren Inne |
| Old Lancaster highway | |
| Malvern P. A. 19335 | |
| Phone: 610-269-3637 | |
| Fax 610-269-8084 |
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.
