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Spring Chicken Crepes (chicken Marie)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Poultry	3	Servings

INGREDIENTS

1	c	Flour
1 1/4	c	Milk
1		Egg
1	T	Butter, melted
1/4	t	White pepper
1/2	t	Salt
1/4	c	Parmesan/romano cheese
		grated fine
2		Chicken legs, thighs
		attached
2	c	Chicken stock
1		Clove garlic, smashed
1		Sprigs rosemary, fresh
1		Stalk celery, sliced
1		Carrot, sliced
		Salt
		Pepper
		Olive oil
1/4	lb	Mozzarela or soft fontina
		cheese
1/3	lb	Asparagus
		Salt
		Pepper
		Butter
2	T	Butter
1 1/2	c	Heavy cream
1/2	c	Grated mozzarela or soft
		fontina cheese
1/4	c	Parmesan/romano cheese
		grated fine
1/4	t	White pepper
1/4	t	Nutmeg, ground fine
1	T	Flour
1	T	Fresh basil, rolled and
		sliced shifinade sp?

INSTRUCTIONS

submitted by: rlarsen@pyrotechnics.com (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 1/2 inch
pieces. Saute' in butter and season  lightly with salt and pepper. Add
1/4 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@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996  From the 'RECIPEinternet: Recipes from
Around the World' recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1223 Calories From Fat: 844 Total Fat: 95.8g Cholesterol: 318.6mg Sodium: 1952.2mg Potassium: 736.6mg Carbohydrates: 53.6g Fiber: 3.1g Sugar: 10.1g Protein: 38.9g