Chicken Crepes with Hollandaise Sauce

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#1
Crepes
1 cup milk
2 tablespoons butter (melted)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 eggs (well beaten)

Combine milk,and melted butter in medium size bowl. Add dry ingredients together, and sift a little at a time while stirring into the melted butter and milk.
Add beaten eggs to the butter/milk mixture and whip with a wire whisk til smooth.

Use a non-stick skillet. 6"-8" which would be hot, and add a little oil each time you add new mixture. One could pour or use a ladle to spread mixture. After the mixture is poured in skillet, hold skillet and turn to spread out the mixture further. You will notice the mixture on top turning to a solid texture, it will now be time to turn the crepe over.
Do this until mixture is used. (I usually have 6 crepes out of this mixture)
place on platter and set aside till ready for use

Chicken sauce

3 tablespoons of butter
1/2 cup of minced onion
1/2 cup flour
2 cups of chicken broth
1 cup of milk or heavy cream
2 tablespoons Parmesan cheese(may omit)
1/4 teaspoon of sage

Place butter and minced onion in sauce pan, cook till onion is tender.
Add flour and stir til moisten, add broth, sage, and Parmesan cheese.
Add milk more or less depending how much thickness you would like to have.
(set aside)

Hollandaise Sauce

3 tablespoons butter
1/4 cup plus 2 tablespoons of flour
1/2 teaspoon salt
1/8 teaspoon paprika
2 egg yolks
1 tablespoon water
1 to 2 teaspoons lemon juice
1 cup water or milk
1 cup of heavy cream

In sauce pan, melt butter. Add flour and blend well.
Stir slowly, water/milk over low heat until thickened.
Stirring constantly pour in egg yolk mixed with 1 tablespoon water, and
lemon juice. Pour a little at a time into sauce pan, continue stirring.
Once it starts to boil, add cream, cook til smooth.

Fillings

3 chicken breast cooked and sliced thin
spinach
mushrooms
mozzarella cheese (shredded)

Place crepe on plate, add your fillings on the front side facing you.
add a little chicken sauce and mozzarella cheese
Take the ends of crepe and start to roll to other end of crepe, placing it at the center of plate.
Pour amount desired of Hollandaise sauce over top

I usually heat the stuffed crepe in the microwave for 30-45 seconds to heat thoroughly, since preparation times is long in between. Serve and enjoy
 
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