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)
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/4 cups milk
- 1 egg
- 1 egg yolk
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!