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Glutenfreeda's Recipe Index
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Crépes w/Chicken, Asparagus & Mushrooms

Cummulative Rating

Servings
Serves 4.
Difficulty
Medium

Ingredients

For filling:
3 Tablespoons unsalted butter
2 Tablespoons gf flour
1/2 cup, plus 2 Tablespoons milk
1/3 cup gf chicken stock
2 Tablespoons shallots, chopped
2 large button mushrooms, chopped
1 cup cooked chicken, chopped
1-1/2 Tablespoons dry Sherry
1/2 lb. thin asparagus, trimmed
1 teaspoon unsalted butter

For crépes:
1/2 cup gf flour
1/2 cup milk
2 large eggs
2 Tablespoons unsalted butter, melted
Pinch of salt
Few grates of nutmeg
1 Tablespoon unsalted butter

For topping:
1 large egg yolk
5 Tablespoons chilled heavy cream
1 Tablespoon unsalted butter

Directions

Prepare filling:
In a 2 quart saucepam heat 2 tablespoons of butter over medium heat. When foam subsides, whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and chicken stock, whisking constantly. Bring to a boil. Reduce heat and simmer gently, until thick and silky, about 10 minutes.

In a heavy skillet cook shallots in remaining tablespoon of butter over medium heat until softened, about 2-3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes. Stir mushroom and shallot mixture into white sauce along with sherry and chicken. Remove from heat.

Blanch asparagus in salted, boiling water until just tender. Drain and immediately plunge into ice water to halt cooking process. Let sit for 2 minutes. Drain.

Cut tips off of asparagus spears; set aside. Cut remaining stalks into 1/4 inch pieces. Stir chopped asparagus stalks into white sauce. Season sauce to taste with salt and freshly ground black pepper. Reserve 1/4 cup of sauce for topping.

Prepare crépes:
In a blender, combine gf flour, milk, eggs, 2 tablespoons unsalted butter, salt and nutmeg and process until smooth.

Using a 7" X 8" crepe pan, heat 1 tablespooon butter over medium-high heat. Pour about 2-3 tablespoons batter in center of crepe pan, tilting to coat bottom (if batter sets before pan is coated, reduce heat slightly before next crépe). Cook until underside is lightly browned, about 10 seconds, then flip. Cook other side until just cooked through, about 20 seconds.

Transfer to a plate and repeat process with remaining batter.

Assemble crépes:
Preheat oven to 350°F.

Spread about 1/4 cup filling across center of each crépe and roll into a cylinder. Transfer, seam-side down, to a buttered baking dish. Repeat with remaining crépes and filling, fitting them snuggly in dish.

Bake in center of oven for 15 minutes.

Stir together egg yolk, 2 tablespoons cream and reserved 1/2 cup of sauce, until smooth.

Beat remaining 3 tablespoons of cream with a whisk until soft peaks form. Fold into egg mixture.

Spoon topping over crépes and broil until lightly browned, about 3-5 minutes.

Warm asparagus tips by sautéing in a teaspoon of butter.

To serve, place 2 crépes on each plate and top with asparagus tips.

Tips

This recipe could easily be doubled to serve 8.

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Reviews

Posted By Member: Kristen Bower
Posted Date: 1/13/2005

This recipe is delicious! The Sherry adds so much to the flavor. It reminds me of a recipe I used to make before I had to go on a gluten-free diet. My only negative comment is this takes awhile to make, so be sure you have the extra time.

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