Recently I had the opportunity to take in a cool mountain breeze, sip delicious coffee, and experience the charm of a storybook town called Mountain Brook. As I captured the wonder of this place, I was stunned to find the ambiance and style of Chez LuLu Café as an added bonus. It boasts of a captivating enchantment, right in the historic district surrounded by an English Village and storybook houses. I walked straight into another world with all of the allurement and authenticity a sidewalk French café can hold.
As both my culinary and visual senses enjoyed the day, I thought I would capture the moment of the memory and indulge in the delicious creamy taste of a Chicken and Mushroom Crepe. Crepes are quite easy to make if you treat them with a gentle hand and pay attention to the light consistency of the batter. I’ve studied several recipes and came up with my own version of this classic.
I hope you will savor the taste of this velvety blend of gourmet mushrooms and chicken flavored with an oaky chardonnay, smooth cream, and a buttery roux encased in a light pastry crepe. Simply blissful.
Makes 4-6 crepes
Ingredients List: For filling
- 3/4 stick butter
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups cream
- 2 1/2 cups finely chopped cooked chicken (I boiled mine ahead of time)
- 1/4 cup chopped shallot or thinly sliced onion
- 1/2 cup chopped mushrooms
- 4 tablespoons Chardonnay (or Sherry if you prefer)
Whisk together a simple Roux by adding your butter and flour to a well heated sauté pan. Gradually add milk and broth, whisking, and bring to a boil. Reduce heat and simmer gently, whisking frequently, until sauce is silky and thick. About 20 minutes. Set aside when finished.
Next cook shallot or onion in remaining tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and chicken and cook until lightly browned. Stir into roux along with chicken and wine.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/4 cups milk
- 1 egg
- 1 egg yolk
Sift together flour, salt, and pepper into a bowl. Whisk together the milk, whole egg, and yolk in a small bowl, and lightly combine into flour mixture. Heat a small nonstick skillet over medium heat until hot and lightly coat with melted butter. Spoon a think layer of batter into skillet. Watch very carefully for the underside to cook and then flip gently to other side.
Gently fold chicken and mushroom mixture into crepe and roll. Preheat oven to 350°F. Place crepe seam side down, into a baking dish, adding more crepes. Bake in middle of oven 15 minutes. When finished drizzle with sauce.
I cheated here a little and used 1 cream of mushroom soup and added 1/4 cup cream, and a 1/4 butter to it. Whisk together and drizzle crepes with sauce. Enjoy!