Chicken Crepes with Garlic and Sour Cream


4 eggs
1/4 tsp sea salt
2 cups cake flour
2 cups half & half milk
1/2 cup melted butter

Chicken filling:
6-8 chicken legs
1/2 - 3/4 cup sour cream
1 cup blush wine
6 -10 cloves fresh garlic (finely chopped)
1 medium red onion (chopped)
1/2 cup fresh sweet basil (chopped)
1/4 cup fresh sage (chopped)
1 cup sliced brown mushrooms
1/2 tsp better than bouillon' brand chicken
3 tablespoons olive oil
3 tablespoons butter
pinch of sugar


Crepes: Combine all ingredients into a hand blender cup. Blend until smooth. Let batter rest in refrigerator for an hour. While chilling, make chicken filling.

Remove skin from chicken, remove meat from bones, chop meat into bite-sized pieces. Add oil and butter in a saute pan. Saute garlic, mushrooms, onion. Mix bouillon with wine and sugar, add to sauteed mixture. Simmer until liquid volume is halved. Add chicken, cover and cook until chicken is fully cooked (approximately 10-15 minutes).

If sauce isn't nice and thick, remove solids and allow sauce to simmer further. Add solids back to sauce, remove from heat. Stir in sour cream. Spoon small amounts into crepes, tri-fold and serve.

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