Chicken Crepes A La Reine Recipe Video
Chef Walter Staib, from City Tavern in Philadelphia, makes crepes with Dietz and Watson Oven Roasted Chicken.
Ingredients
Chicken Crepes a la Reine “Queen’s Style”
Serves 8
Chicken Ragoût
3 pounds Momma Dietz's Oven Roasted Chicken, diced
1/2 pound (2 sticks) unsalted butter, at room temperature
About 8 ounces white button mushrooms, cut into 1/4-inch pieces
1 cup all-purpose flour
½ cup heavy cream
4 egg yolks, lightly beaten
1 tablespoon Worcestershire sauce
Juice of 2 large lemons (about 1/4 cup), strained
Salt
Freshly ground white pepper
Crèpes aux Fines Herbes
Serves 8-10
Ingredients
4 ½ cups all-purpose flour
6 eggs, beaten
4 ½ cups whole milk
3 tablespoons clarified butter or olive oil
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
2 tablespoons pulled and finely chopped thyme
2 tablespoons finely chopped chives
Pinch of freshly ground nutmeg
Pinch of salt
Pinch of white pepper
Directions
Chicken Crepes a la Reine “Queen’s Style”
In a large saucepan over medium high heat melt butter. Add onions and cook until translucent about 5 minutes. Add flour add cook making sure not to brown the flour.
Add the chicken stock (cold, if stock is hot it will cause the sauce to become lumpy).
Add the cream & white wine. Whisk thoroughly and bring to a boil.
Add mushrooms and continue to cook until sauce thickens, for about 5-8 minutes.
Add the roast chicken, simmer for abut 5 minutes.
Add lemon juice & Worcestershire sauce. Season with salt & white pepper.
Remove from heat & cool completely in the refrigerator for 4 hours or over night.
Place filling in the center of each crepe, roll crepe making certain to fold in the side (this will ensure the filling does not fall out while cooking.)
Preheat oven to 350°
Place the crepes in an oven safe in casserole dish. Bake for about 15 minutes.
Crèpes aux Fines Herbes
Place all ingredients together in a large mixing bowl and stir until well combined.
In a large non-stick skillet over medium heat, ladle a very thin layer of batter – just enough to coat the bottom of the pan evenly.
Cook for 30 seconds, then flip with a wooden spatula and cook another 30 seconds.
Remove from the pan and place in a large covered dish to keep warm.
Repeat until all the batter is used.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
In a large saucepan over medium high heat melt butter. Add onions and cook until translucent about 5 minutes. Add flour add cook making sure not to brown the flour.
Add the chicken stock (cold, if stock is hot it will cause the sauce to become lumpy).
Add the cream & white wine. Whisk thoroughly and bring to a boil.
Add mushrooms and continue to cook until sauce thickens, for about 5-8 minutes.
Add the roast chicken, simmer for abut 5 minutes.
Add lemon juice & Worcestershire sauce. Season with salt & white pepper.
Remove from heat & cool completely in the refrigerator for 4 hours or over night.
Place filling in the center of each crepe, roll crepe making certain to fold in the side (this will ensure the filling does not fall out while cooking.)
Preheat oven to 350°
Place the crepes in an oven safe in casserole dish. Bake for about 15 minutes.
Crèpes aux Fines Herbes
Place all ingredients together in a large mixing bowl and stir until well combined.
In a large non-stick skillet over medium heat, ladle a very thin layer of batter – just enough to coat the bottom of the pan evenly.
Cook for 30 seconds, then flip with a wooden spatula and cook another 30 seconds.
Remove from the pan and place in a large covered dish to keep warm.
Repeat until all the batter is used.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
Watch Chef Walter Staib making crepes stuffed with oven roasted chicken and mushroom filling baked to perfection. Take a look at this video that shows an elegant and classic recipe which can be a great accompaniment to wine. The video displays amazing techniques and shares useful tips too. Try it out...Questions, Comments and Reviews
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