Wednesday, May 25, 2011

Mushroom and Chicken Fake Crepes

You might come home from work and not feel like making dinner. So you might then look in the refrigerator to see what you can make quickly. And then you might see 2 packages of mushrooms languishing there which you bought because they were 3/$5 but who can eat that many mushrooms? And also you see the remains of a whole chicken breast that you roasted with garlic and lemon. You would think at this point you would decide to make something quick and easy like maybe a SALAD with some CHICKEN and MUSHROOMS on it. Or possibly you would instead decide to make CREPES - not really that easy and certainly not quick. What is wrong with me?

Anyway, I called these fake crepes because they don't have any flour in them, they are just eggs and cream. But they cook up like crepes and are terrific with savory fillings. They might be good with sweet stuff although for some reason, I'm not convinced. You try it and let me know. Your imagination is the limit as far as the fillings go - roasted veggies, cheese, spinach, and any various proteins would be great. Here's how I made mine:

3 eggs
1/4 cup heavy cream
12 oz. mushrooms
1 tbs chopped thyme, or more to taste
1 tbs parsley, or more to taste
shredded cheddar cheese (I bet I used a cup total - really, its up to you to decide - which was a fortune Elaine once got in a fortune cookie, so it just goes to show you - IT'S TRUE, it IS up to you to decide.)

Whisk together the eggs and heavy cream and salt/pepper - you can also use whole milk if you prefer. These proportions made me 6 crepes, plus 3 that went awry, so you can adjust as needed. Heat a small non-stick skillet over medium heat and butter the pan - you don't want too much, just a thin layer. Add 2 tablespoons of egg mixture to the pan and swirl to coat the bottom. Cook about 1 minute until it is set and flip using a spatula. It won't need as long on the second side. Slide crepe out of the pan and onto a plate and repeat until your batter is gone.

For my mushrooms, I heated some butter and oil over medium heat and added the mushrooms and salt and pepper to taste. I don't like to mess around a lot with my mushrooms, just leave them alone and they will get nice and nutty and brown. Once they've browned, add chopped thyme and parsley and let the herbs heat through for just a minute and then remove from heat.

To assemble your crepes, lay a single crepe on the counter and top with mushrooms, chicken and shredded cheese. Roll it up and place it in a baking dish. Repeat with the rest of your crepes. Top the whole thing with more cheddar cheese and put in a 400 degree oven for 10-15 minutes until they are warmed through and the cheese on top is melted. Garnish with some fresh chopped tomatoes, or whatever else you like.

No comments:

Post a Comment