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Main Dishes Chicken Crepe Mornay
Nb persons: 4
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| Crepe batter-1 cup flour 1/8 tsp salt 3 eggs 1 1/2 cups milk Melted butter or oil Chicken filling and Mornay sauce- 6 T butter divided 1/4 lb mushrooms, chpd | |
| 6 med | scallions, chpd 2 T chpd parsley 2 cups shredded cooked chicken |
1 1/2 tsp salt divided 4 T flour 2 cups milk 1/4 tsp pepper 1/2 cup grated Swiss cheese 1/3 cup grated Parmesan cheese 3/4 cup light cream 2 T melted butter. 1/3 cup seasoned bread crumbs
Beat flour, salt and eggs to form a thick paste. Slowly stir in milk, beat until smooth. Let stand room temp for one hour. (can keep batter overnight in frig)
Heat 7 inch crepe pan over medium heat. Brush pan lightly with butter or oil, then pour 2 T of batter. Quickly tilt pan so batter covers bottom completely.
Cook for 1 min until top of crepe is dry, bottom is lightly browned. Turn crepe, cook until second side is lightly browned. Makes 18. Slide crepes out of pan and separate with wax paper. Recipe uses 8 crepes. Can freeze or refrig remainder. Melt 2T butter in large skillet. Add chpd mushrooms, scallions, parsley and sauté til tender. Add chicken. Set aside.
Melt 4T butter in saucepan. Stir in flour until smooth.(roux)Use wire whisk-get out lumps. Pour milk into pan, stir constantly over medium heat until boils and thickens. Add remaining 3/4 tsp S/P. Add Swiss, Parmesan and heat til completely melted.(Mornay sauce)Add 1 cup Mornay sauce to chicken mixture
Then stir cream into remaining sauce. Will be used for pouring over crepes later. 350 oven. Lay crepes out flat. Spoon 1/4 C filling down center each crepe. Fold one side over, overlap first fold. Place in 8x11 pan. Pour Mornay sauce over crepes. Then mix melted butter and bread crumbs-sprinkle over. Bake 20-30 min, til bubbly. Makes 4 servings.
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