Jeffersonian Crepes
1/3-cup butter
1 cup sliced fresh mushrooms
¼ cup minced onion
1/3-cup flour
½ teaspoon salt
¼ teaspoon nutmeg
1 cup canned chicken broth
1-cup light cream or half-and-half
1 egg yolk, slightly beaten
2 tablespoons sherry
3 cups chopped cooked chicken
½ cup whipping cream, whipped
1/3-cup Parmesan cheese
Melt butter. Add mushrooms and onion and sauté until tender. Blend in flour, salt and nutmeg.
Cook over low heat until flour is thoroughly blended. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for 1 minutes. Pour a little hot mixture into egg yolks; return all to saucepan, blending thoroughly. Blend in sherry. Set aside 1 cup sauce. Add chicken to remaining sauce. Spread ¼ cup filling on each crepe. Roll up. Place in buttered 13 X 9 baking pan. Fold whipped cream into remaining sauce and spoon over crepes. Top with Parmesan cheese. Broil 4 to 5 inches from source of heat until lightly browned and bubbling - approximately 6 to 8 minutes.
Makes 6 servings
from Eliz
I tried these with Asiago and they were delicious.
Comment by Jimbo — November 8, 2006 @ 11:21 pm