Best Chicken Crepes Mornay Recipes

CHICKEN CREPES IN SHERRIED MORNAY SAUCE

Steps:

• Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
• Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
• While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
• Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
• Place a heaping spoonful of the mixture in the center of each crepe and roll.
• Place in a shallow oven-proof dish, seam side down.
• Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
• Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
• This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
• A serving is two crepes per person.
• Sherried Mornay Sauce:.
• Make a white roux with the butter and flour.
• Add milk and whisk over medium heat.
• Boil 1 minute, whisking constantly.
• Remove from heat and add salt, pepper, cream, and sherry.
• Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
• Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
• Serve with any extra sauce.

CHICKEN CREPES MORNAY

Steps:

• 1. Beat flour, salt, and eggs with an electric mixer, to form a thick paste. Slowly stir in milk; beat till smooth. Let stand at room temperature for one hour. 2. Heat a 7-inch crepe pan or small skillet over medium-high heat. Brush pan lightly with melted butter or oil, then pour in 2 tablespoons of batter. Quickly tilt pan so batter covers bottom completely. 3. Cook over medium heat for one minute. Then lift crepe with spatula; turn onto other side. Cook till second side is lightly browned. 5. Set aside 8 crepes for this recipe (freeze the rest for another time). Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped mushrooms scallions, and parsley, and saute till tender. Mix in shredded chicken or turkey and 3/4 teaspoon salt. Set aside. 6. Melt remaining 4 tablespoons butter in a saucepan over medium heat. Then stir in flour till completely smooth. 7. Now, slowly pour milk into the roux. Then cook mixture over medium heat, stirring constantly, till it boils and thickens. Add remaining 3/4 teaspoon salt and pepper. Now you have a white, or bechamel, sauce. To make a Mornay sauce, just stir in grated Swiss and Parmesan cheeses, then heat till cheese is completely melted. 8. Add one cup of Mornay sauce to chicken mixture, for flavor and to bind it together. Set aside. Then stir light cream into the remaining Mornay sauce (that'll be for pouring on top of crepes later.) 9. First, preheat oven to 350-F. Lay crepes out flat. Spoon 1/4 cup filling down the center of each crepe. Fold one side over, covering most of the filling, then other side (overlapping first fold), and place in an 8-by-11-inch baking dish. 10. Pour Mornay sauce over crepes. Then mix melted butter and bread crumbs together, and sprinkle on top of sauce. Bake in 350-F. oven for 20 to 30 minutes, till bubbly. Makes 4 servings.