Huenerpalatschinken (chicken and mushroom crepes)

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken, cooked and diced -
(see Note below)
4 ounces Mushrooms, chopped
Juice 1/2 lemon
2 tablespoons Butter
1 teaspoon Chives, chopped
10 ounces Milk
6 tablespoons Flour
2 tablespoons Cream
½ tablespoon Flour
pinch Cayenne pepper
Salt & pepper to taste
1 tablespoon Parmesan cheese, grated
2 Eggs

Directions

CREPES BATTER MIXTURE

Melt 1½ tbsp butter over a very low flame and stir in juice of lemon. Add the chopped chicken meat, stir, cover, and cook gently for a few minutes. Add the mushrooms, chives, salt, pepper and cayenne pepper, mix, cover, and cook for another few minutes. Cream ½ tbsp flour and ½ tbsp butter together, add to the chicken mixture together with the cream, cover and continue cooking very gently for 5 minutes. Make 4 crepes with the chicken and mushroom mixture. Fold them over and place them in a fire-proof dish. Pour the remainder of the chicken and mushroom over them, sprinkle with Parmesan cheese and brown in a hot (400-450 degree F.) oven.

CREPES BATTER MIXTURE:

Make a smooth batter of the flour, eggs, and milk. Allow to stand for at least 1 hour. Melt the butter and keep beside you in a cup.

Use a very small omelette pan. Pour a very little of the butter in and quickly add a small quantity of the batter, just enough to cover the pan when tilted. Brown and toss or turn with a pallette knife.

Do the other side the same. Set aside on a close-meshed wire tray.

Continue like this until all the batter is used up.

NOTE:

To prepare the chicken for this dish in the classical manner: take a 2 ½ pound or larger whole chicken and boil in large pan until tender (until leg pulls easily away from breast). Bone chicken and set aside to cool for later use with this recipe.

However, one can use 3 6-ounce cans of boned chicken with broth now found on supermarket shelves with equal success. Alternately, one can use a variety of boned chicken pieces (thighs work great) now available in supermarkets; boil them until tender, dice, and use with the recipe.

***This recipe complements of Arthur Cloninger. Source: Encyclopedia of European Cooking, 1965.***

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