Recipe Talk

I have lost my recipe card for Chicken Crepes. They are made with mushrooms, wine, cream, and Swiss cheese. Does anyone have this recipe?

McCall's Cooking School Chicken Crepes

CREPE BATTER:

2/3 cup unsifted flour
2 eggs
3 Tbsp. cooled, melted butter or margarine
1/8 tsp. salt
1 cup milk

CHICKEN FILLING:

1/4 cup butter or margarine
3/4 lb. mushrooms, chopped
1/2 cup chopped green onion
2-1/2 cups diced cooked chicken
1/2 cup sherry
1/2 tsp. salt
Dash pepper

SAUCE:

1/4 cup unsifted flour
2/3 cup sherry
1 can (10-3/4 oz) condensed chicken broth,
undiluted
2 cups light cream
1/2 tsp. salt
Dash pepper
Salad oil
1/2 cup grated Swiss (or Gruyere) cheese

1. Batter:

In medium bowl, combine flour, eggs, butter,
salt, 1/2 cup milk. Beat with rotary beater
until smooth; beat in rest of milk.
Refrigerate, covered, 3 hours or overnight.

2. Make Filling:

Heat butter in large skillet. Add mushrooms
and onion; saute 10 minutes. Add chicken,
sherry, salt, and pepper. Cook over high
heat, stirring, until liquid is gone.

3. Make Sauce:

In saucepan, blend flour with sherry. Stir
in broth, cream, salt, and pepper. Over
medium heat, bring to boiling, stirring.
Reduce heat; simmer, stirring, 2 minutes.
Add half of sauce to filling; stir until
blended; set aside.

4. To cook crepes:

Slowly heat 7-inch skillet; brush lightly
with oil. Pour in 2 tablespoons batter,
rotating to cover bottom.

5. Cook over medium heat until golden; turn;
brown other side. Cook on rack. Repeat to
make 15. Heat oven to 425F.

6. Place 1/4 cup filling on each crepe; roll
up. Arrange, seam side down, in single layer
in buttered, 3-quart, shallow baking dish.
Pour rest of sauce over crepes; sprinkle
with grated cheese. Bake 15 minutes or until
bubbly.

Serves 6 to 8.

McCalls Spinach-Filled Crepes

Only the French could make pancakes taste - and look - so heavenly.

Crepes (as they're called when they're very thin, light, and lucisious) are stacked 10-high,

the layers sandwiched with flavorful spinach-and-mushroom filling.

Crown them with zesty Cheddar cheese sauce garnish with sliced mushrooms and a sprinkling of chopped parsley.

INGREDIENTS

CREPE BATTER

1 cup milk
3/4 cup unsifted all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons salad oil
4 eggs
Salad oil

CHEESE SAUCE

1/3 cup buttermargarine
1/3 cup unsifted all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
2-1/2 cups milk
1-1/2 cups sharp Cheddar cheese, grated
2 (10-ounce) packages frozen chopped spinach, thawed
6 tablespoons butter
1/2 pound mushrooms, washed and coarsely chopped, 2 cups

1 whole mushroom, sliced
1 tablespoon chopped parsley

The day before make batter. With rotary beater, beat milk, flour, sugar, salt, and 2 tablespoons oil. Add eggs beat until blended. Refrigerate, covered, overnight.

Next day, make crepes. Slowly heat 8-inch skillet over medium heat just until a of water sizzles. Brush pan lightly with salad oil. Pour 1/4 cup batter into skillet, tilting pan so batter covers bottom completely. Cook until top is dry and bottom is lightly browned with spatula, turn and brown other side. Remove to wire rack cool stack between squares of waxed paper. Repeat with remaining batter brush pan with oil each time. Makes 10.

CHEESE SAUCE - Heat butter just until melted remove from heat. Add flour, salt, pepper, and mustard with wooden spoon stir until smooth. Add milk slowly, stirring constantly. Return to heat.

Over medium heat, bring to boil stirring constantly. Return to heat simmer 1 minute. Add cheese stir over low heat just until melted. Remove from heat. Makes 3 cups.

Drain spinach well. In the butter in a 10-inch skillet, sauté spinach and mushrooms stir 2 minutes. Remove from heat.

Reserve 1/2 cup Cheese Sauce. Combine rest of sauce with spinach-mushroom mixture mix well.

Preheat oven to 350 degrees. Assemble crepes on buttered, heat-proof serving dishcookie sheet. Place 1 crepe on dish. Spread with 1/2 cup filling. Top with another crepe. Continue stacking crepes and filling. End with plain crepe on top.

Cover completely with foil heat in oven 20 minutes. Remove foil. Spoon reserved cheese sauce over top. Garnish with sliced mushroom and parsley. Cut into wedges.

Makes 8 servings

http://lynnescountrykitchen.net/mccalls/index.html

Posts: 206
Joined: Feb 3, 2006

Posted: Mar 22, 2010 05:56 PM Msg. 3 of 4
Chicken and Mushroom Crepes

Crepes: 1 cup milk, 1% low fatskim ¾ cup all purpose flour 2 large eggs 1/8 teaspoon salt

Filling: 1 tablespoon margarine 1/2 cup onion, diced 1 cup sliced fresh mushrooms 3 tablespoons all purpose flour 1 1/2 cups chicken broth 1 1/2 cups diced chicken 1/2 teaspoon thyme 1/4 teaspoon white pepper 1 cup frozen petite peas

First make the crepes:

1. In blender container combine all crepe ingredients and process until smooth.

2. Let stand for 15 to 20 minutes.

3. Lightly spray an 8 inch nonstick skillet with nonstick cooking spray and heat.

4. Pour 1/8 of patter into skillet and quickly swirl batter so that it covers entire bottom of pan cook over medium-high heat until edges and underside are dry.

5. Carefully turn crepe over cook other side briefly just to dry, about 30 seconds.

6. Slide crepe onto a plate and let cool.

7. Repeat process until all the crepe batter is used.

To freeze: stack cooled crepes, using 2 sheets of wax paper between each to separate store in zip-lock freezer bag.

To make the filling: 1. In 2 qt sauce pan, sauté the onion in margarine until softened.

2. Add mushrooms and sauté for 3 minutes, until they are tender. Set the onion and mushroom mixture aside, leaving all juices in the pan.

3. Add flour and cook, stirring constantly, for about 3 minutes longer.

4. Remove pan from heat and gradually stir in chicken broth (I find a wire wisk makes this a lot easier), return to heat and bring to boil.

5. Add back the onion and mushroom mixture.

6. Reduce heat and let simmer for 5 minutes.

7. Add chicken and seasonings and simmer 3 minutes longer.

8. While the chicken and seasoning are simmering, cook the peas part way in the microwave. Then stir in peas and cook until tender, about 3 more minutes. Let cool and divide into freezer bags. This recipe will serve approximate 4 people. My kids won’t eat this recipe, so I usually divide mine into 4 smaller bags and eat this for lunches.

To assemble and serve:

Thaw the bag of filling overnight in the refrigerator pull the crepes out about half an hour before ready to cook. Preheat oven to 400. Spoon filling into crepes and roll up, placing in baking dish sprayed with nonstick cooking spray, seam side down and bake until heated through and crepe is browned, 15 to 20 minutes.

CREPES WITH CHICKEN AND MUSHROOMS

2 1/2 c. cooked chicken
2 tbsp. sherry
14-16 (5) crepes
4 tbsp. butter
3 c. Mornay sauce
1/2 lb. thinly sliced mushrooms
1/2 c. grated Parmesan cheese
1 med. onion, chopped
Salt & pepper to taste

Cut the chicken into bite-size pieces. Heat butter in large skillet and saute onion until clear. Add mushrooms and cook for 2-3 minutes, then add chicken and sherry and stir to combine with butter and juices. Add 1 cup of Mornay Sauce and stir and cook over low heat until sauce thickens. Cool slightly.
Put a spoonfultwo of filling down the center of each crepe. Roll and turn seam side down and place in a buttered baking dish pour the other 2 cups of Mornay sauce over the filled crepes and sprinkle with grated cheese. Bake for 15 minutes at 375 degrees. This freezes well. Defrost completely then bake the same as freshly made.

MORNAY SAUCE:

3 tbsp. butter
1/2 c. white wine
3 tbsp. flour
2 egg yolks
3 c. half & half
3 tbsp. Parmesan cheese

Melt butter and flour stir with a wooden spoon until well mixed and bubbly, but do not let mixture brown. Heat half & half to simmer point. Remove bubbling flour and butter from heat, pour in all the boiling liquid at once and stir vigorously. Return to heat and stir in wine. Simmer for 10-15 minutes, stirring to prevent scorching. Beat eggs slightly and add a little of the hot mixture. Salt and pepper to taste and add Parmesan cheese. (Do not use aluminum pan.)