- 6
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
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.
PER SERVING: 500 calories; 34g fat (61 percent calories from fat); 11g
saturated fat; 248mg cholesterol; 24.5g protein; 23.5g carbohydrate; 5g
sugar; 1g fiber; 519mg sodium; 173mg calcium; 285mg potassium.
The Magic Pan Strawberry Crepes Supreme
Basic crepes
1 C. flour
3 eggs
1 1/2 C. milk
1/4 C. oil or melted butter
Pinch of salt
Filling, garnish and assembly
4 C. sliced fresh strawberries
(keep 6 berries whole for garnish)
1/2 C. brown sugar
1 C. sour or whipped cream
Powdered sugar
1/2 C. brown sugar (again)
6 cooked crepes (if you have
made 12, freeze the rest)
Basic Crepes: Sift flour and salt together into mixing bowl. Mix
thoroughly with eggs to form a thick paste. Gradually add milk,
beating until smooth; batter will have the consistency of thick
cream. Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with
butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan
to coat it with a thin layer. When edge of crepe starts to brown,
turn crepe and brown other side. Repeat process, adding oil or
butter as needed. Makes 12 crepes.
Filling garnish and assembly: Slice berries no more than 1 or 2
hours before serving. They must not be bruised or mushy. Toss them
very gently with 1/2 cup brown sugar.
At serving time drain berries and place 2/3 cup in center of each
crepe. Top each with 2 tablespoons sour or whipped cream. Sprinkle
each with 1 teaspoon brown sugar. Fold sides of crepe over center
to enclose. Sprinkle with powdered sugar. Top each crepe with 1
tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon
brown sugar and top with a whole strawberry. Servings: 6
Veal Francaise
Yield: 6 Servings Preparation Time:
1 1/2 Lb Veal cutlets (boneless)
1/2 Cup Chicken broth
1/2 Tsp Salt
1/4 Cup Dry white
1/4 Tsp pepper, Ground -wine/Chablis-pref.
1 1/2 Cup All-purpose flour
1/4 Cup Butter
2 Large Egg, beaten
2 Tbl Fresh lemon juice
1/2 Cup Unsalted butter, melted
1 Tbl fresh parsley, Minced
1 Cup Heavy cream
1 Lemon, slice thin
Place veal cutlets between 2 sheets of wax paper; flatten to 1/4'
thickness, using a meat mallet or rolling pin (or have butcher cut veal for
scallopine). Sprinkle with salt and pepper, dredge in flour. Dip veal in
beaten egg, dredge again in flour.
Saute veal in 1/2 cup melted butter in a large skillet over medium-high
heat for 2-3 minutes on each side. Remove veal, reserving drippings in
skillet; set aside and keep warm.
To the skillet add chicken broth, wine, 1/4 cup melted butter, lemon juice
(heavy cream if desired =optional=); stir well. Bring just to a boil over
medium heat, stirring frequently. Return the reserved veal to the skillet;
reduce heat, and simmer, uncovered, 5 minutes.
Remove veal mixture to a serving platter placing lemon slices either on or
around the veal. Sprinkle with minced parsley.
Serve immediately.
--------------------------
Shrimp Francaise
Ingredients:
1 pound large shrimp
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon salt
1 egg beaten
4 tablespoons butter
3/4 cup white wine
1 cup sliced mushrooms
2 tablespoons parsley
1 lemon sliced (with peel)
Rinse and shell, de-vein and butterfly the shrimp. Mix flour, salt & pepper
in shallow dish. Dip shrimp in egg and coat with flour mixture. Melt butter
in large skillet over low heat and lightly sauté shrimp until golden. Remove
and set aside. Add wine, mushrooms and parsley to pan, stirring a few
minutes. Return shrimp to pan and top with lemon slices. Turn occasionally
and remove after 5 minutes. Adjust cooking time depending on size of shrimp
available to you.
Yield: serves 4