Savory Crepes with Creamy Chicken, Ham and Mushroom Filling
- 12 crepes
- 6 tbsp unsalted butter
- 1/4 cup flour
- 2 cups chicken stock, hot
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups heavy cream
- 1 tbsp milk
- 1 lb. boneless, skinless chicken breasts, cut into 1/2 inch dice
- 1/2 cup finely chopped shallots
- 1 1/2 tsp minced garlic
- 8 oz mushrooms (button or shitake) stems trimmed, wiped clean and roughly chopped
- 1/4 lb. baked ham, chopped (about 3/4 cup)
- 1/4 cup dry sherry
- 1 tbsp minced fresh tarragon leaves
- 1 tsp chopped green onions
- 1 cup gated Gruyere
- 3/4 cup Parmesan
Preheat the oven to 400 degrees. Butter a glass 9x13 inch baking dish and set aside.
In a medium saucepan, melt 4 tbsp of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux., 2-3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 tsp of the salt and 1/8 tsp pepper and stir to incorporate. Slowly whisk in the cream and simmer, stirring until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
In a large saute pan or skillet, heat the remaining 2 tbsp of butter over medium-high heat. Add the diced chicken, seasoned lightly, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan, add the shallots and garlic and cook, stirring for 1 minute. Add the mushrooms, remaining 1/4 tsp salt and 1/8 tsp pepper and cook, stirring until they have given off their water and are starting to color, 3-4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to ow and stir in enough of the cream sauce to bind and thicken, 1- 1 1/2 cups. Remove from the heat and let cook slightly.
Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tbsps per crepe. and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish.
To remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes.
Bake until warmed through and the top starts to become bubbly, 15-20 minutes.