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Crepes with Chicken Oscar/Chicken Dvine

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Ingredients

  • combine in saucepan:
  • crepe batter
  • 4 eggs
  • 1/4 tsp salt
  • 2 cup flour
  • 2 cups milk
  • 1/2 cup melted butter
  • chicken oscar
  • 1 lb chicken cutlets cut thin
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 lb fresh asparagus
  • 8 warm crepes
  • 8 crab legs
  • Sauce
  • 1 tsp shallots or chives
  • 3 tbsp white wine
  • 1/2 tsp dried tarragon
  • chicken divan
  • 1/4 cup butter
  • 1/4 cup flout
  • 2 cups chicken broth
  • 2 tsp worcestshire sauce
  • 3 cups grated cheese (I like cheddar)
  • 2 cups sour cream
  • 1 1/2 lb. steamed broccili spears
  • 2 cups cooked chicken (chopped)
  • 12 crepes

Details

Preparation

Step 1

put eggs and salt in blender add milk and flour alternatly, when blended add butter while blender is running. Refridgerate for about 1 hr before using.

in skillet, saute chicken in butter. Add salt and pepper. steam asparagus until al dente. put a little chicken, asparagus and crabmeat on each crepe and roll up. Top with bearnaise sauce.

cook med. high for about 5 min.. cool slightly, put into blender. add:
3 egg yolks
pinch of salt

blend quickly. With blender running gradually add:
1/2 cup hot melted butter

stir in
1 tbsp parsley
1 tsp lemon juice

In small saucepan melt butter and add flour to make a roux. add broth and worcestshire and cook while stirring untl thickened. add:
2 cups cheese.

add cheese mixture to sour cream in a bowl stirring constantly until blended. place broccoli spear, some chicken and a tbs of sauce in each crepe and roll up. place side by side in baking dish. pour remaining sauce
over crepes and sprinkle with remaining cheese. cover with foil and bake at 350 for about 25 min.



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