Tonight was our final crêpe recipe from our Cookbook of the Week: Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle. We made Stuffed and Rolled Crêpes with a Cream Filling with Chicken. It was rich and delicious and very filling. My Hubby loved it. In fact, after one bite he practically buried his face in it. I wish everyone had a recipe-tester as enthusiastic as mine is. Plus, he even washes dishes!
Crêpes Farcies et Roulées with Fondue de Volaille (Stuffed and Rolled French Pancakes with Creamy Chicken Filling)
Credit: Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle
-Crêpes, prepared as directed in this recipe.
-Grated Swiss cheese, about 1/3 cup, for topping
-Fondue de Volaille (Cream filling with Chicken), prepared as follows:
Recipe for Fondue de Volaille (Cream filling with Chicken)
1 1/2 tablespoons minced shallots or green onions
2 tablespoons butter
1 cup diced, cooked chicken
1/3 cup dry white wine or dry white vermouth
Salt and pepper to taste
Optional: 1/2 tsp dried tarragon or oregano
2 tablespoons butter
2 1/2 tablespoons flour
1 cup boiling liquid (milk,plus–if you have it–fish stock or mushroom juice) **I used only milk.
1 egg yolk
1/4 cup whipping cream
1/4 cup grated Swiss cheese
1. Using a 2-quart saucepan or a small enameled skilled, cook the shallots or onions in the butter for a moment over low heat. Stir in the chicken and add the wine. Cover and simmer for 1 minute. Uncover, raise heat, and boil rapidly until liquid has almost evaporated. Season to taste and stir in optional herbs.
2. In a separate 2-quart saucepan, cook the butter and flour slowly together for 2 minutes without coloring. Off heat, beat in the boiling liquid, pepper, and salt to taste. Boil, stirring for 1 minute.
3. Beat egg yolk and cream in a bowl. Remove sauce from heat and beat it into the bowl by tablespoons. Return to saucepan and boil, stirring for 1 minute. Sauce should be very thick. Correct seasoning.
4. Fold the cheese into the sauce, and check seasoning again.
5. Add half of the sauce to the chicken mixture, and thin the remaining half of the sauce with a few tablespoons of cream. The thinned sauce will be used for coating the rolled crepes.
6. Place a big spoonful of chicken filling on the lower third of each crepe and roll the crepes into cylinders. Arrange in a shallow baking dish cover with thinned sauce, and sprinkle with cheese.
7. Brown slowly under a broiler.