Crepes Antonin Careme
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Flour1
Salt2.5 cups
Milk1 cup
Butter2 cups
Celery (finely chopped)1590 g
Chicken1 cup
White Wine (dry)2.5 cups
Chicken Stock (reduced)4 tbsps
Grated Parmesan CheeseDirections:
1
Make crepe batter by placing flour into a bowl
2
Make a well in the center and add egg, yolk and salt
3
Combine slowly with milk to form a smooth batter
4
Allow to stand 4 hours
5
Melt 1 tablespoon of butter in a crepe pan
6
Place a small ladleful of batter into the pan and roll it around until it covers the pan base
7
Cook until waxy bubbles appear on the surface then turn the crepe over with a palette knife
8
Finish cooking and remove to a plate
9
Continue until 8 crepes are made
10
Poach celery for 5 minutes in boiling salted water
11
Place clarified butter into a casserole dish on top of the stove
12
Add the carrot and onion and fry until golden
13
Add the chicken, cover and allow to steam 10 minutes
14
Add cold water to cover, bring to a boil, and simmer for 1 1/4 hours
15
Remove chicken and cut into small pieces and reduce chicken stock to 2 1/2 cups
16
Strain
17
To make the sauce, melt the butter in a pan and add the flour
18
Stir to form a roux and whisk in the milk to form a thick sauce
19
Season with salt, pepper and nutmeg
20
Add the wine and simmer 10 minutes
21
Add the chicken stock and simmer 5 minutes longer
22
Add poached celery to the chicken flesh and then combine with 2 cups of the sauce
23
Add 3 tablespoons of cheese to remaining sauce
24
Lay crepes onto an ovenproof dish
25
Place a heaping tablespoon of the celery and chicken mixture in the center of each crepe
26
Fold and turn over
27
Coat with cheese sauce
28
Sprinkle with the remaining cheese and place under the broiler to brown (about 5 minutes)
29
Serve sprinkled with cayenne pepper and garnished with finely chopped parsley