A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Poultry
Chicken & Asparagus Crêpes
Chicken & Asparagus Crêpes This recipe was featured on
"You're the Chef" episode #507.
Buy this episode from WVIA.
Yield: four portions

Ingredients:

Step 1 - Sauce
1/4 c. melted butter
1/2 c. all-purpose flour
3 c. milk, warm
1 each bay leaf

Step 2 - Chicken
1/4 c. melted butter
1/2 c. Spanish onions, diced small
1/4 c. red peppers, diced small
1/2 lb. chicken breast, boneless, skinless, cut into small pieces
1/2 c. button mushrooms, washed, sliced thin
1/4 c. sun-dried tomatoes, cut thin
1 bun. asparagus, trimmed, cut into 1/2" bias pieces
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, snipped
1 Tbsp. fresh tarragon, stemmed and chopped
to taste salt
to taste ground white pepper

Step 3 - Cheese-flavored Sauce
1/2 c. grated Parmesan or Romano cheese
2 each egg yolks
to taste salt
to taste ground white pepper

Step 4 - Crêpes
12 each herb-flavored crêpes
 


Step 1 - Sauce procedure:
Combine the butter and flour in a small saucepot over medium heat. Stir and allow the flour to cook until it starts to color lightly. Whisk in the milk and the bay leaf, stirring constantly until the mixture thickens. Lower the heat and simmer for 15 minutes. Remove the bay leaf and discard.

Step 2 - Chicken procedure:
In a large saucepan, sweat the onions and peppers until they become translucent and bright in color. Add the chicken and continue cooking until the chicken is completely cooked. Add mushrooms, asparagus and sun-dried tomatoes and cook until the asparagus is bright in color and still crisp. Add the herbs and half of the sauce (Step 1)to the chicken and vegetable mixture, stirring until the sauce coats all the chicken mixture. Adjust the seasoning. The chicken mixture may be used while warm or chilled and refrigerated for up to 2 days before filling and baking crêpes.

Step 3 - Cheese-flavored Sauce procedure:
Fold the cheese and eggs into the remaining sauce.

Step 4 - Crêpes procedure:
Fill each crêpe with an equal amount of the chicken vegetable mixture. Roll and place on an ovenproof plate. Top with the cheese-flavored sauce and bake in a 350°F oven until the sauce is browned on top and the chicken filling begins to bubble out the edge of the crêpe.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology