Posted on November 02, 2013
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.
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.
By Tom Estok Executive Chef Historic General Warren Inne
Old Lancaster highway
Malvern P. A. 19335