***Chicken and Spinach Crepes

By CheeseDiva

My subscription to Gourmet magazine started in 1973 and this popped up in February, 1974. This recipe was originally for cannelloni, but, it was the 70’s, you know, so I made crepes. It was a great make ahead meal for company. This was served at our Christmas Luncheon in 1981

Ingredients

• Filling:
• 1/2 c.minced onion
• 1/2 stick butter
• 1 c. cooked, squeezed, minced spinach
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 2 c. minced, cooked chicken
• 1 c. whole milk ricotta cheese
• 1/4 c. grated Parmigiano
• 3/4 c. heavy cream
• 1/4 c. minced parsley
• crepes:
• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Bechamel Sauce:
• 1 tbsp. minced onion
• 3 tbsp. butter
• 1/4 c. flour
• 1 c. scalded heavy cream
• 1 c. scalded milk
• 1/4 tsp. salt and white pepper
• Topping:
• 1/2 c. heavy cream
• 2 tbsp. each Parmigiano and Gruyere
• Minced parsley

Preparation

Step 1

MAKE FILLING, CREPES, BECHAMEL SAUCE

1
Filling:
2
Saute onion in butter until softened and lightly colored.
3
Stir in spinach, salt, nutmeg.
4
Add chicken, ricotta and Parmigiano. Stir until mixture is well combined.
5
Stir in heavy cream and simmer until cream is reduced by half.
6
Add parsley, salt and pepper. Let cool.
7
Crepes:
8
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
9
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
10
Bechamel Sauce:
11
In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the cream/milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Add Parmigiano and Gruyere.
ASSEMBLING THE DISH

1
Put 2 tbsp. filling in center of crepe.
2
Roll up and arrange seam side down in one layer in 2 well buttered gratin dishes.
3
Spoon bechamel sauce over crepes.
4
Whip 1/2 c. heavy cream with pinch of salt until it holds soft peaks.
5
Spread in thin layer over sauce.
6
Sprinkle with Parmigiano and Gruyere.
7
Bake in 375° oven for 15 minutes.
8
Transfer to preheated broiler and broil it for 1-2 minutes or until top is browned.
9
Sprinkle with minced parsley.