CHICKEN AND MUSHROOM STUFFED CREPES

CHICKEN AND MUSHROOM STUFFED CREPES image

Yield 8 crepes

Number Of Ingredients 15

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Ingredients

CHICKEN AND MUSHROOM STUFFED CREPES
Crepes
3 large eggs
1-1/3 cups whole milk
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted
Chicken and Mushroom filling
7 slices of bacon, chopped
2 cups chopped white onions
3 Chicken Breasts - sliced lengthwise about 1/4" thick
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
2 tablespoons minced fresh epazote or fresh cilantro
4 teaspoons finely chopped garlic
1 cup coarsely grated queso manchego

Steps:

Crepes Combine the eggs, milk, flour and salt in a blender and blend at high speed for about a minute. Cover and let sit at room temperature for about a half hour. After resting, whisk in three (3) tablespoons of the melted butter. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter just covers the entire bottom of the pan. Pour any excess batter back into the bowl. Loosen the edges of the crêpe with a wood spatula (you can find them in any specialty cooking store). You can use a spatula to turn the crêpe, but you will get the best results if you turn it with your fingers. Using both hands, pick up the loosened edges with your thumb and index finger and flip it over. Cook on the other side until lightly golden (about a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. Filling In a large skillet, saute chopped bacon for about 2 minutes. Add white onions and saute about 2 minutes before adding chicken and sauteeing for another 3 minutes turning mixture occassionally. Add mushrooms, epazote, and garlic. Sauté until mushrooms are brown and mushroom liquid has evaporated, about 10 minutes. Season with salt and pepper. Brush small baking sheet with oil. Arrange 1 prepared crepe, brown spots up, on work surface. Place 2 packed tablespoons filling in center. Fold crepe in half. Fold in half again, forming triangle. Place filled crepe on prepared sheet. Repeat with 11 more crepes and all of filling. (Can be made 1 day ahead. Cover with foil and chill.) Preheat oven to 350°F. Place 2 filled crepes on a ovenproof platter. Sprinkle with cheese. Bake until cheese melts, about 12 minutes.