Roasted Chicken Crepes from Brookwood Cafe
Ingredients
- 4 Tbsp butter, divided
- 4 oz sliced mushrooms
- 16 oz roasted chicken, shredded *Rotisserie chicken from the grocery store works fine!
- 4 oz mozzarella cheese, shredded
- 1 pint heavy cream
- 1 tsp Herbes de provence
- 8 crepe shells
- 8 oz broccoli, blanched
- 8 oz asparagus, blanched
- 4 oz sweet peppers
- salt and pepper, to taste
- 8 oz mornay sauce (recipe below)
- 2 oz sliced almonds, toasted
- chopped parsley, to garnish
- INGREDIENTS FOR MORNAY SAUCE *Makes enough for 9-10 crepes
- 2 oz flour
- 4 oz butter
- 3 cups milk, warm but not hot
- ½ cup mozzarella cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350℉.
- In a small saucepan, heat 2 Tbsp of butter over medium heat. Add the mushrooms and saute until the liquid has evaporated and the mushrooms are darker, about 2 minutes.
- In a medium bowl, gently mix shredded chicken, mushrooms, mozzarella, cream, and Herbes De Provence.
- Divide the chicken mixture between the 8 crepe shells. Roll them up, and place them on a baking sheet.
- Heat the rolled crepes in the 350℉ oven for 5 minutes.
- In a saute pan over medium heat, sauté broccoli, asparagus, and peppers with the remaining 2 Tbsp of butter until vegetables are tender. Add salt and pepper to taste.
- Plate the vegetables first, crepes next, and finish with the mornay sauce. Garnish with toasted almonds and chopped parsley.
- INSTRUCTIONS FOR THE MORNAY SAUCE
- Melt the butter in a saucepan over medium heat.
- Add flour to the melted butter, stirring frequently, and cook for about 2 to 3 minutes.
- Add warm milk, continue to whisk, and simmer until the mixture has thickened slightly, about 10 minutes.
- Add mozzarella and stir until the cheese is melted.
- Add salt and pepper to taste.
Tried this recipe?Let us know how it was!