Tuesday, August 10, 2010

Day 221: Parmesan Chicken Crepes

Since helping Kris make crepes at the cook off and seeing how easy they are in a dutch oven I finally tried this crepe recipe that I've had bookmarked forever.  I'd been a little intimidated by crepes, but now I think that was just silly.  Just like everything else, they are as easy to make outdoors as indoors.  I found this recipe here.

Parmesan Chicken Crepes
10" dutch oven

Crepe Batter

1 beaten egg
1 cup milk
1 Tbs butter, melted
1 cup flour
dash of salt

Combine in blender until smooth. Pour a scant 1/4 cup of crepe
batter onto an inverted dutch oven lid over a full spread of coals.  A flat lid works best.  (See pics below)  Spread until the batter is about 6-8 inches across. Brown crepe on one side only. Remove by inverting pan over a plate. Stacked crepes do not stick together, and refrigerate well - so you can get a head start by making the crepes the day before.

 My 5 year old daughter and future IDOS world champion helping cook crepes.

Parmesan Chicken Filling

5 Tbs butter
1/2 small onion, chopped
1/4 lb mushrooms, sliced (My hubby ate all the mushrooms so I used sliced carrots)
3 Tbs flour
2/3 cup chicken broth
1/2 cup half-and-half cream
2 cups cooked chicken or turkey, cut into bite-sized pieces
1 lb asparagus spears, in 2” slices - cooked/drained
1/4 tsp crushed rosemary leaves
1/2 tsp salt
Shredded Parmesan cheese
grated Parmesan cheese

Melt butter in a 10" dutch oven over a full spread of coals, adding onion and mushrooms. Stir fry until limp. Set aside. Boil asparagus for a few minutes until tender/crisp (I cheated and did this in my kitchen). Drain and rinse with cold water. Add flour to mushroom/onion mixture, stirring until well distributed. Stir in broth, then cream - stirring over heat until it thickens. Stir in a handful or two of shredded Parmesan, rosemary leaves, and salt to taste.  Add chicken and asparagus, then additional cheese as desired. Place a heaping Tablespoon of filling down the center of a prepared crepe. Roll tightly, and place in greased baking dish. Sprinkle with additional Parmesan if desired, then cover with sauce. Bake at 350° 35-40 minutes, or until golden brown.  Use 1 1/2 rings of coals on top and 1 ring on the bottom.  Serves 6.


1/3 cup butter
1 Tablespoon flour
1 2/3 cup whipping cream
1/3 cup skim milk
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup shredded Parmesan cheese

In a small dutch oven, melt butter over a full spread of coals. Then add flour and mix until smooth. Mix in cream, milk, oregano, garlic powder, salt, and pepper. Bring to boil and then simmer until sauce begins to thicken. Stir in Parmesan cheese until melted.

The Finished Product

The Review

My kids exact words were "Mom, these are the best crepes you've ever made."  And they were delicious!  I loved the filling and the Alfredo sauce.  Even Boey, my 2 year old daughter, loved them.  They were really easy and didn't take very long to cook.  When you make the crepes, use a 12" DO lid if you can.  You can fit more coals under it and it will get hotter than a smaller lid will.  It helps the crepes cook faster.  This recipe will go into my tried and true file and I will be making these again.  Grade A.

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