Chicken and mushroom stuffed crepes
Savory stuffed crepes
The combinations for fillings here are just about endless, and you can put the sauces on the inside or the outside. You can make the crepes several hours ahead, wrap with plastic wrap on the plate and set aside until ready to fill, or refrigerate up to a day.
crepes:
1 cup flour
2 eggs
1/2 cup milk
1/2 cup plain soda water (NOT tonic or seltzer)
pinch salt
filling:
8 oz. shitake mushrooms, quartered
8 oz. crimini mushrooms, quartered
8 oz. boneless, skinless chicken meat, chopped small bite size
2 Tbsp. shallot, minced
2 Tbsp. fresh tarragon, minced
2 Tbsp. fresh flat leaf parsley, minced
1/4 cup white wine or sherry
1/2 cup heavy cream
salt and pepper
Make filling: saute shallots and mushrooms in butter over medium high heat until onions start to soften and slightly brown. Add chicken to pan and saute until chicken is no longer pink on the outside, stirring often. Deglaze the pan with the wine or sherry, add herbs and season with salt and pepper. Simmer for a couple of minutes, then add the cream, and simmer to reduce until it gets thickened and clings to the mushrooms and chicken. Keep warm on lowest heat with lid slightly open.
Substitute ham and swiss, spinach and feta, goatcheese with caramelized onions, sause and egg scramble, seafood in white sauce---or go sweet, of course, and fill with puddings, mousses, fruit salads, flavored creams, jams and jellies and lekvars...
Make crepes: beat eggs, salt and milk with a whisk to blend. Whisk in flour, stirring all lumps out of batter. Now add the soda water, whisking to mix batter well. Set aside for at least 30 minutes to 1 hour.
Preheat an 8-inch non-stick frying pan over medium high-ish heat for 2 minutes as you re-whisk the batter. If it seems too thick, thin with a bit more soda water until it's thinner than regular pancake mix, like a heavy cream consistency.
Remove the pan from heat, hold it away from the stove, and spray it with non-stick spray. Return to the heat source, and ladle a scant 1/4 cup of the batter into the pan, rotating it around to spread the batter thinly and evenly. This takes a little practice at first, but you'll get down. Cook crepe until the edges separate from the pan and the batter looks set on top, about 45 seconds to 1 minute. Gently flip the crepe using your finger to hold the edges and quickly turning it over back into the pan. It should have a pale tan or brown veiny pattern on it. Cook for another 30 seconds or so, then slide out on to a dinner plate. Re-spray pan and begin the next crepe, continuing until all the batter is used up. Makes about 16.
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To fill, lay a crepe ugly (second) side up and place some of the filling in one quadrent. Fold the empty half of the crepe over. Now fold it in half one more time. Or, place a line of filling into bottom third of crepe, fold up bottom edge over filling, and roll crepe into a cigar shape. Serve two or three crepes per person. If you're using cheesy fillings, reheat filled crepes in a 350 oven for 10-15 min.
