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IrishHollow Innkeepers Blog

CHICKEN WILD MUSHROOM CREPES

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Writen by Bill Barrick
Date: 2012-09-11
Category: Recipes
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Here is a recipe that is soooo often requested.  It is one of my personal favorites as well.  Hope you love them!

CHICKEN AND WILD MUSHROOM CREPES

Ingredients:
6 tablespoons butter, split 
1 dozen eggs, lightly beaten
1 1/3 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons dry tarragon 
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 single fresh chicken breasts
2 cups sauteed mushrooms (about 1lb. raw -  shiitake, portobello, cremini, oyster, etc.
1/4 cup marsala wine
1/2 cup raisins
1/4 cup chopped fresh parsley chopped fresh tarragon
4 tablespoons brown sugar
dash cayenne pepper
4 tablespoons heavy cream 
2/3 cup chopped walnuts, toasted
1/3 cup grated hard cheese (parmesan, asiago or similar)

For Crepe:
Melt 2 tablespoons butter in a glass measuring cup in microwave.  In large bowl, whisk together 4 eggs, melted butter, milk, flour, sugar, tarragon, salt and pepper until smooth.

Heat a small-sized skillet or crepe pan over medium heat. Spray pan with cooking spray or wipe with olive oil to grease.  Spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. 

For Filling:
Slice raw chicken breasts thinly, lightly salt and pepper and sear in heated, greased heavy skillet.  Put into a bowl and set aside.  In same pan, saute mushrooms until tender. Add chicken and marsala and simmer until wine dissipates. Add raisins. Beat remaining eggs and pour over chicken mixture folding until eggs are lightly cooked and sticking to other ingredients.  Remove from heat and fold in parsley.

For Brown Butter Walnut Sauce:
Slice remaining butter into 1 tablespoon pieces and melt in a heated heavy skillet.  Allow butter to melt, foam, and start to produce brown specks (not black).  Whisk in brown sugar and cayenne. Simmer for 2 minutes, stirring constantly.  Finish with heavy cream.  Remove from heat and add toasted walnuts.

To Assemble: Lay crepes flat and spread with grated cheese, and chicken mushroom filling.  Roll tightly and place on cookie sheet.  Bake at 350 degrees 10 minutes to heat through and melt cheese.  Plate and drizzle with Brown Butter Walnut Sauce  

NOTES:  These Crepes are perfect as an appetizer when served individually, or in pairs for a sumptuous breakfast.  Inspired by a trip to Southern France by the Inn’s owners, a decade ago, this unique dish was born. Complexity of flavor, combined with simplicity of ingredients fits wonderfully into the Farmhouse Cuisine served at the Inn at Irish Hollow.  This menu is very popular with our kitchen staff and guest alike.   It is a personal favorite of Bill’s because of it’s wonderful sweet/savory quality, and he recommends serving the dish with fresh grilled asparagus.  

We don’t say “morels” in the recipe, because they are so seasonal, though it is truly spectacular done with morels when available.... harvest throughout the inn’s 500 acres!  

Tip:  Unfilled crepes freeze well, and can be made in advance and held in fridge or freezer.