Spring chicken crepes (chicken marie)

3 Servings

Ingredients

Quantity Ingredient
1 cup Flour
1¼ cup Milk
1 Egg
1 tablespoon Butter (melted)
¼ teaspoon White pepper
½ teaspoon Salt
¼ cup Parmesan/romano cheese (grated fine)
2 larges Chicken legs; thighs attached
2 cups Chicken stock
1 Clove garlic; smashed
1 Sprigs rosemary; fresh
1 Stalk celery; sliced
1 Carrot; sliced
Salt
Pepper
Olive oil
¼ pounds Mozzarela or soft fontina cheese
⅓ pounds Asparagus
Salt
Pepper
Butter
2 tablespoons Butter
1½ cup Heavy cream
½ cup Grated mozzarela or soft fontina cheese
¼ cup Parmesan/romano cheese; grated fine
¼ teaspoon White pepper
¼ teaspoon Nutmeg; ground fine
1 tablespoon Flour
1 tablespoon Fresh basil; rolled and sliced (shifinade (sp?))

Directions

CREPES

CHICKEN FILLING

ALFREDO SAUCE

submitted by: rlarsen@... (Rich Larsen, Midlothian, IL) This recipe came about from the "freedom" given to me by my wife who said, "Go ahead and use the asparagus, I try it again." Well, the combination of flavors is great and Marie even loved it, and she doesn't like asparagus.

For a variation, which I haven't tried but should work well, would be to substitute broccoli for the asparagus. Perhaps a good substitution when asparagus is out of season. What I really need is a good name for the dish. any suggestions? In the meantime, I'll call it "Spring Chicken Crepes (Chicken Marie)" by Rich Larsen.

Blend all ingredients for crepes to make a smooth batter. Set aside to rest while preparing chicken.

Salt and pepper chicken on both sides with skin on. Add enough olive oil to brown the chicken in a medium sauce pan. Brown the chicken on both sides.

Add stock, celery, carrot, rosemary, and garlic to pan. Cover and braise until chicken is cooked through and tender.

While the chicken is cooking, make crepes. Heat a non-stick skillet on the stove. Pour enough batter to create a thin layer in the pan. When the crepe starts to move, flip and lightly brown the other side. You don't want the crepes to be too brown, just a light tan is perfect. Side two will not brown evenly, so just cook it until its no longer raw batter. Stack finished crepes on a plate while finishing the filling.

Chop the asparagus into ½ inch pieces. Saute' in butter and season lightly with salt and pepper. Add ¼ cup of chicken stock from above and reduce until no liquid is left. Remove cooked chicken from the bones, discarding the skin. Reserve the carrot and dice. Chop the chicken and toss with carrot and asparagus to make a filling.

Fill a crepe with the chicken mixture, and grated mozzarela. Fold in the sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates (or in a cassarole for family style) and place, covered, in a warm oven to keep warm and melt the cheese in the filling while preparing the alfredo sauce.

Just before serving, prepare the alfredo sauce by melting the 2 Tbl butter in a deep skillet. Add cream and bring to a simmer. Allow to simmer until the cream is reduced slightly. Toss the grated mozzarela, flour and parmesan together. Add the pepper to the cream. Slowly add cheese mixture to the cream to melt and thicken the sauce. When all the cheese in incorporated, add the nutmeg and basil.

Pour some sauce over each crepe and serve! Makes about 6 crepes. About 400 calories... per bite...

DAVE <DAVIDG@...>

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