Crepes in Opera

Hello

One of my dearest memories of Paris is of me and my daughter Janie in a small Krêp Café close to the Opera district- and the delicious crepes perfectly folded in a triangle and served in a pretty bamboo holder - real french flair.
I love the food, the passion and elegant traditions of the French people. 
Part of my heart always stays behind in France...

FRENCH CREPES WITH A WONDERFUL CHICKEN FILLING
Crepes Recipe
100g Cake flour
2 large eggs
300ml low fat milk
1 tbsp sunflower oil, plus extra for frying
pinch salt

Method:
Sift the flour and a pinch of salt into a large mixing bowl and make a well in the centre.
Whisk the eggs slightly withva fork and pour into the middle, then pour in about 50ml milk and 1 tbsp oil.
Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil.
Once all the flour is incorporated, beat until you have a smooth, thick paste.
Add a little more milk if it is too stiff to beat.
Lastly add a good splash of milk and whisk to loosen the thick batter.
While still whisking, pour in a steady stream of the remaining milk.
Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Bake your crepes in a warm pan very lightly brushed with oil.

Chicken, Mushroom & Bacon Filling
6 Tbsp unsalted butter
1/4 cup Cake flour
2 cups chicken stock, hot
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tbsp full cream milk
480g skinless chicken breasts, cut into thin strips
1/2 cup finely chopped red onions
1 1/2 teaspoons very finely chopped garlic
250g mixed mushrooms, stems trimmed, wiped clean, and chopped
125 g diced bacon - grilled crispy
60ml dry sherry
1 tbsp finely chopped fresh tarragon leaves
1 tbsp spring onions chopped
75g grated Gruyere
75g grated mozzarella
125ml grated Parmesan
Seasoning:
2 1/2 tbsp paprika
2 tpsp freshly ground salt
1 tbsp freshly ground black pepper
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Method:
In a medium saucepan, melt 4 tablespoons of the butter over medium heat.
Add the flour and cook, stirring constantly, until thickened, 2 to 3 minutes.
Add the hot stock in a steady stream, whisking to incorporate.
Bring to a simmer and cook, on a mediym heat, stirring frequently with a wooden spoon until thick.
Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate.
Slowly whisk in the cream and simmer, stirring, until thickened. Remove from the heat and put a piece of clingfilm on the top of the milk to prevent a skin from forming.
In a large pan, heat the remaining 2 tablespoons of butter over medium-high heat.
Add the chicken strips, season lightly with the seasoning, and cook while stirring, until lightly browned and cooked through.   Remove with a slotted spoon.
To the fat and juices in the pan add the red onions, garlic and cook for 1 minute.
Add the chopped mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook while stirring, until they have given off their water and the start browning.
Add the bacon bits and stir through for 2 minutes.
Add the sherry and bring to a boil, stirring to deglaze the pan.
Add the tarragon and spring onions, and return the chicken to the pan.
Stir well to blend and cook until the sherry has evaporated.
Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups.
Remove from the heat and let cool slightly.
Spoon the filling along the bottom third of each crepe  and roll  to enclose the filling.
Packin rows in a heat proof dish.
To the remaining cream sauce, add the Gruyere  and mozzarella stir to incorporate.
Spoon the sauce evenly over the crepes.
Bake until warmed through and the top starts to become bubbly, 15 minutes.
Remove from the oven and top with the Parmesan.
Bake until the cheese is melted and the topping is golden brown, 10 minutes.
Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.

Safe rest of seasoning in airtight container.

Bon a petit
Magdaleen