Chicken And Oyster Crepes Recipe
These Chicken And Oyster crepes are an amazing treat for those of you seeking some tasty seafood ! Try out these Chicken and Oyster Crepes for your weekend dinner party and tell me how your guests enjoyed it !
Ingredients
1 pint oysters
1 cup milk
1 teaspoon butter
1/4 teaspoon oregano
2 cups cooked chicken cut into small pieces
1/2 cup cooked diced, potatoes
1 tablespoon butter
1 tablespoon flour
Salt
Dash of cayenne pepper
1 egg yolk
1 teaspoon heavy cream
Finely chopped parsley for garnish
12 crepes
Directions
Put the oysters with their liquor into a small saucepan with 1/2 cup milk and 1 tea spoon butter.
Add 1/4 teaspoon oregano.
After the milk has reached simmering point, continue to cook at a gentle simmer for 6 minutes.
Drain the oysters and put in a bowl with the shredded chicken and diced potatoes.
Melt 1 tablespoon butter and when foam ing remove from the heat and add 1 table spoon flour.
Gradually add the liquor in which the oysters were cooked.
Continue to cook over a gentle heat until the sauce has thickened.
Check the seasoning and add salt and a dash of cayenne pepper to taste.
Enrich the sauce by combining 1 egg yolk with 1 teaspoon cream.
Add 2 tablespoons of the hot sauce to the egg yolk and cream and return to the sauce in the saucepan.
This will improve the color and the taste of the sauce.
Add 3 tablespoons of the thick sauce to the chicken, oysters and potatoes.
Put 2 tablespoons of the mixture into each crepe.
Roll the crepes and place in a buttered Ovenproof dish to cook at 400° for 15 minutes.
Pour the remaining sauce over the crepes.
Sprinkle some finely chopped parsley over the sauce just before serving.
Add 1/4 teaspoon oregano.
After the milk has reached simmering point, continue to cook at a gentle simmer for 6 minutes.
Drain the oysters and put in a bowl with the shredded chicken and diced potatoes.
Melt 1 tablespoon butter and when foam ing remove from the heat and add 1 table spoon flour.
Gradually add the liquor in which the oysters were cooked.
Continue to cook over a gentle heat until the sauce has thickened.
Check the seasoning and add salt and a dash of cayenne pepper to taste.
Enrich the sauce by combining 1 egg yolk with 1 teaspoon cream.
Add 2 tablespoons of the hot sauce to the egg yolk and cream and return to the sauce in the saucepan.
This will improve the color and the taste of the sauce.
Add 3 tablespoons of the thick sauce to the chicken, oysters and potatoes.
Put 2 tablespoons of the mixture into each crepe.
Roll the crepes and place in a buttered Ovenproof dish to cook at 400° for 15 minutes.
Pour the remaining sauce over the crepes.
Sprinkle some finely chopped parsley over the sauce just before serving.
