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Crepe Batter
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1 cup cold water
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1 cup cold milk
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4 eggs
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1/2 tsp salt
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1.5 cups flour
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4 Tb melted butter
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Put the liquids, eggs, and salt into the blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend
for 2 to 3 seconds more. Cover and refrigerate for at least 2 hours.
The batter should be a very light cream, just thick enought to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe
should be about 1/16 inch thick. To make your crepes, brush lightly with oil (or spray with pam) a 6 to 7 inch skillet. Set it over moderately high heat until the pan is just beginning to smoke. Pour 1/4 cup
batter into the skillet and quickly swirl it to cover the bottom of the pan. Cook approxiamately 1 to 2 minutes or until light brown. Flip the crepe and brown on the other side for a minute. You may need to
place wax paper between each crepe as they cool, but I have never had a problem with them sticking together.
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Creamed Chicken Filling
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1 1/2 Tb minced shallots or green onions
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1 1/4 cups diced or flaked, cooked chicken
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1/3 cup dry white wine or vermouth or 4 Tb sherry
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2 Tb butter
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Salt and pepper to taste
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1 Tb minced fresh tarragon or 1/2 tsp dried tarragon
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2 Tb butter
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2 1/2 Tb flour
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1 cup boiling liquid (milk, plus chicken stock)
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1/8 tsp pepper
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Salt to taste
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1 egg yolk
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1/4 cup whipping cream
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1/4 cup grated Swiss cheese
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Using a 2-quart saucepan or a small enameled skillet, cook the shallots or onions in the butter for a moment over low heat. Stir in the chicken and cook slowly for 2 minutes over low heat. Add
the wine. Cover and simmer for 1 minute. Uncover, raise heat, and boil rapidly until liquid has almost evaporated. Season to taste and stir in herbs.
In a separate 2-quart saucepan, cook
the butter and flour slowly together for 2 minutes without coloring. Off heat, beat in the boiling liquid, pepper, and salt to taste. Boil, stirring, for 1 minute.
Beat egg yolk and cream
in a bowl. Remove sauce from heat and beat it into the bowl by tablespoons. Return to saucepan and boil, stirring, for 1 minute. Sauce should be very thick. Correct seasoning.
Fold the
previously prepared chicken or game, then the cheese into the sauce, and check seasoning again. If not used immediately, dot top of sauce with butter to prevent a skin from forming.
Place
a generous dollop of filling in each crepe and roll up. Place seam side down in greased baking dish. When all crepes have been filled, spread any remaining sauce over the top of the crepes, and then sprinkle
with a bit of freshly grated parmesan cheese, if desired.
Bake in preheated oven (375 degrees) for 15 minutes or until heated through. They can be placed under the broiler for 2 to 3 minutes at the end of baking.
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