The Magic Pan Chicken Crepe Elegante

By maxwells4

Ingredients

• For crepes:
• 1 cup all-purpose flour
• 1 pinch salt
• 3 eggs
• 1 1/2 cups milk
• 1/2 cup vegetable oil or melted butter
• For filling:
• 1 cup chicken stock
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 2 cups diced cooked chicken
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 2 egg yolks
• 1/2 cup half-and-half
• 1/4 cup grated Parmesan cheese

Details

Servings 6
Adapted from hungrybrowser.com

Preparation

Step 1

To prepare crepes: Sift flour and salt together into a large mixing bowl.
Add eggs; mix thoroughly (mixture will form a thick paste). Add milk
gradually, beating until smooth. Batter will have the consistency of heavy
cream. Cover bowl; refrigerate for 2 hours.

Brush a hot crepe pan with oil or melted butter. Pour in about 1 1/2
tablespoons of batter, depending on the size of the pan. Tip the pan to
coat it with a thin layer of batter. Cook over medium-high heat until crepe
is golden brown, about 1 minute, then turn and brown other side. Continue
cooking crepes, adding oil or butter to pan as needed.

To prepare filling: Preheat oven to 375 degrees. Bring stock to a boil in a
small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook,
stirring for 1 minute. Gradually add stock. Bring to a boil. Cook, stirring
over low heat for 1 to 2 minutes or until mixture thickens. Remove from
heat. Stir in chicken, salt, pepper, parsley and chives.

Beat egg yolks and half-and-half in a small mixing bowl. Add a little of
the hot sauce; mix well. Stir egg mixture into remaining hot sauce in pan.

Put a portion of the mixture in the center of each crepe. Roll up crepes.
Place in a buttered oven-to-table baking dish. Sprinkle with cheese. Bake
10 to 15 minutes. Serve at once.