Tuesday, November 23, 2010

Tarragon Creme Poulet and Asparagus Crepes





     
     This savory crepe entree was a best seller lunch menu item at a star rated French restaurant.  At that time, the restaurant was one of only a handful of French restaurants in Florida.  I apprenticed for a short time there and learned some of the basics of French cuisine.  
     This recipe is easy to make!  The flavors of chicken, asparagus and tarragon go very nicely together.
  
     Crepe Batter Recipe:
     Place 2 eggs into a mixing bowl.
     Add 1/2 cup of milk.
     Add 1 pinch of sea salt.
     Add 1 small pinch of nutmeg.
     Add 1/2 tablespoon of sugar.
     Add 4 or 5 drops of lemon juice.
     Add 1/2 tablespoon of melted unsalted butter. 
     Add a little bit of flour at a time, while whisking, till a thin batter is formed.  The batter should barely coat the back of a spoon.  
     
     Crepes:  
     Heat a non-stick saute pan over medium/medium low heat.  
     Use a pastry brush to lightly coat the pan with melted unsalted butter.  
     Pour some crepe batter in the pan and tilt the pan, so the batter covers the entire bottom of the pan with a very thin layer.  (About 1 1/2 ounces to 2 ounces of crepe batter will make a 7" to 8" wide crepe depending on the size of the pan.  The crepe should be very thin.)    
     When the batter turns solid and becomes cooked firm, flip the crepe gently with a rubber spatula.
     Cook the other side, till light brown highlights appear.  
     Slide the crepe from the pan onto a counter top. 
     Allow the crepe to cool.  
     Repeat these steps to make as many crepes as you wish.  
     Crepes can be frozen for storage. 
     
     Tarragon Creme Poulet and Asparagus Crepes Recipe:  
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 clove of minced garlic.
     Add 1 tablespoon of finely diced onion.  
     When the onions turn clear in color, add 2 to 3 boneless chicken thighs that are cut into bite size pieces.  
     Saute the chicken, till it is halfway cooked and light brown highlights appear.  
     Add 3 ounces of dry white wine.
     Add 4 ounces of light chicken stock.
     Add 1 small squeeze of lemon juice.
     Add sea salt and white pepper.
     Add 2 pinches of tarragon.  
     Simmer and reduce, till half of the liquid evaporates.
     Reduce the temperature to low heat.  
     Add about 1/2 cup of creme friache.  (Mix 1/2 sour cream with 1/2 cream to make a quick creme friache.)  
     Simmer and stir the chicken and sauce.
     Allow the sauce to slowly reduce to a thin sauce consistency.  
     Add 6 to 8 small asparagus spears.
     Add 1 small handful of thin sliced asparagus stalks (Only use the tender part of asparagus stalks!  Peel the stalks if necessary.)
     Add 1/2 of a chopped green onion.  
     After a minute or two, the asparagus will be cooked and the sauce will be a medium thin consistency.  
     Place 1 crepe on a plate and spoon some of the chicken, asparagus and sauce on the crepe.  
     Fold the crepe over.  
     Repeat this step with a second crepe on the same plate.  
     Spoon the remaining chicken, asparagus and sauce over the crepes.  
     
     Yummy!  Young and old both like this savory crepe entree!  Chicken thighs have more flavor than chicken breasts and they are much more tender.  In French restaurants, we butcher our own whole chickens and we waste nothing.  Only the bones and scraps are used for making chicken stock.  This is a nice, elegant and flavorful recipe for chicken thigh meat.  Yum!  ...   Shawna

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