2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Filling
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
1 1/2 cups of chicken broth
salt to taste
1/2 cup of fresh mushrooms, sliced
1 egg yolk
1/4 cup of heavy cream
1 1/2 cups of cooked chicken, diced
1/4 cup of grated cheddar cheese
2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Filling
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
1 1/2 cups of chicken broth
salt to taste
1/2 cup of fresh mushrooms, sliced
1 egg yolk
1/4 cup of heavy cream
1 1/2 cups of cooked chicken, diced
1/4 cup of grated cheddar cheese
Place all the ingredients for the batter in a blender
Blend for 5 seconds or until well mixed
Refrigerate for 15 minutes
Heat a non-stick pan and brush with melted butter
Add approximately 2 tablespoons of batter to the pan
Swirl the batter to spread it evenly
Cook for 1 minute or until lightly browned, then flip and cook the other side
Remove from the pan and place on a clean cloth
Make the filling: melt butter in a saucepan
Add flour and gradually add chicken broth and season with salt, stirring constantly
Cook over low heat for 2 minutes or until thickened
Add mushrooms and cook for an additional minute
Remove from heat
In a separate bowl, mix egg yolk with heavy cream
Add some of the warm mixture to the egg yolk and whisk well
Add the egg yolk mixture to the saucepan and whisk well
Cook over low heat for 1 minute
Add cooked chicken and stir well
Stuff crepes with the chicken filling, fold in half, and place on a serving dish
Cover and refrigerate until ready to serve
Just before serving, preheat oven to moderate temperature (170°C) and bake for 15-20 minutes.
