Favorite Crêpe Meal
recipes for chicken
crepes and dessert crepes
Source: Three index
cards I've kept for almost 15 years.
I don't know where the
recipe came from.
TO MY HOME PAGE
Demand for this recipe has not been as great
as that for my pancake recipe, simply because
this is a dish I cook only once per year or two. It is well worth it when
This is the first dinner I ever made for my wonderful wife Pam, when
we were first dating. It took many hours, giving us plenty of time to get
acquainted. With practice (and a bigger kitchen), I can now do this meal
in only three hours.
When preparing and serving this meal, I am reminded of Julia Child's
dieting advice: It does not matter what you eat on a single day; it is
the average over an entire week that counts. A long walk may be in order
after this meal. At least it has a salad!
The recipe below will feed four people quite nicely. It includes dessert,
on the theory that if you are going to bother making dinner crêpes,
you may as well make dessert crêpes, too.
The meal is prepared in several steps. The biggest trick is figuring
out how to get everything to be ready at the same time. Here are the steps,
in the approximate order you will need to complete them:
*Wine should be dry or semi-dry white. On that first dinner with Pam, the
choice of a sweet white wine was the only flaw in an otherwise perfect
meal. Your guests won't blame you if you open the wine at around step 6
Shop. See list below.
Clean your kitchen. You will use every dish you have. Polish the silver
and get out the good glasses. This will be a nice meal.
Make crêpe batter - two types with a common base. Chill for one hour
for best results.
Boil or microwave one large or two small chicken breasts.
Make filling - this can rest for a while once it is made.
Preheat oven to 350 degrees and shred cheese.
Make white sauce.
Cook the dinner crêpes.
Assemble and bake crêpes.
Make a salad.
Prepare fruit topping.
Bake the dessert crêpes and prepare the dessert.
You will need:
Clean your kitchen.
Almost a stick of butter
A couple of cups of flour
1-1/4 cups milk
One pint light cream, divided
One or two cups of fruit; I've used peaches and strawberries
Honey or sugar
Good vanilla ice cream
Chicken breast or two
White wine - possibly two bottles - see note above
Chicken broth - or just a bullion cube
Whatever you like for a garden salad.
Cardamom, cinnamon, or nutmeg
Dried basil, cumin, and/or parsley
You will need a couple of mixing bowls, a good large whisk (and probably
a small one), measuring cups and spoons, two small sauce pans, plenty of
wax paper (cut into smallish pieces before you begin), and good non-stick
pan or griddlle (unless you have a real crêpe pan, which cooks
the crêpe on the bottom of the pan).
Make crêpe batter
(This part of the recipe is based on the basic crêpes
in Jane Brody's Good Food Book, an excellent source for all kinds
of basic cooking techniques and fundamental recipes. If you want my famous
Thanksgiving Turkey recipe, for example, you'll have to get this book!)
In a large bowl, beat two eggs. Add one cup flour and 1-1/4 cups milk.
Beat until smooth. I use a big whisk - less mess than the blender and good
Mix in 2 tablespoons melted butter.
Divide the batter into two bowls, with about 2/3 for dinner and 1/3 for
To the dinner crêpe batter, add a pinch of salt and spices
(such as cumin and basil).
To the dessert crêpe batter, add one teaspoon of honey or
sugar, a spash of vanilla, and spice (cardamom, cinnamon, or nutmeg).
Cover and chill.
Select a tender chicken breast - no bone or skin. Either boil or microwave
until cooked through, then cube and set aside.
Preheat oven to 350 degrees and shred Swiss cheese to make one cup
Cook 4 oz. sliced mushrooms and half of a green pepper (diced) in 1/4 cup
Lower heat, and add 1/4 cup flour, mixing quickly with a wooden spoon until
flour is absorbed and bubbly.
Add one cup broth (I add a bullion cube to the water I used to boil the
chicken, and pour it through a strainer into a measuring cup).
Add one cup of the cream
Stirring constantly, return heat to medium and boil gently until thickened
Add a splash of sherry
Add the chicken and heat through
Reduce heat and get on with the rest of this meal
Make white sauce
This is the tricky part. The sauce should be done when the crêpes
themselves have been cooked. You can try doing the sauce ahead and holding
it, or you can prepare the sauce as soon as the crêpes have been
Cook the dinner crêpes
Melt one tablespoon of butter
Add one tablespoon of flour
Cook over low until smooth and bubbly
Slowly stir in one cup light cream
Reheat until boiling, being careful not to scorch
Simmer on low to reduce slightly
Cooking the crêpes takes some practice, but it is much like making
pancakes, except the batter is thinner and the objective is to get the
resulting cake to be as thin as possible without having any holes. I have
never used a real crêpe pan, which involves placing a hot
pan into a reservoir of batter so that a thin layer cooks on the bottom
of the pan. I would love to hear from anybody who has tried this. (email@example.com)
Assemble and bake
In a non-stick pan, heat one tablespoon butter over medium to medium-high
When drops of water splashed on the pan dance, it is ready.
Ladle about two tablespoons of batter onto the pan with one hand, swirling
the pan with the other if necessary to distribute the batter over a large
area. The crêpes should measure about six or seven inches. (I once
had perfected the use of a small pan for this purpose, but I now use a
large pan most of the time.)
When the crêpe has cooked through, flip it and cook a few seconds
Place each crêpe on a plate, separated by wax paper. (I cut the paper
into small pieces - not much is required.)
To assemble the crêpes, get the filling, the cooked crêpes,
and a flat casserole dish all in one place. Being an expert burrito roller
helps: place a large spoonful of filling in each crêpe, fold each
end of the crêpe slightly to hold the filling in, and then roll.
It will be a bit messy. I usually do this right in the casserole pan. Ideally,
the filling and the crêpes run out at roughly the same time and fill
a 10x13 pan.
Pour the white sauce over the assembled crêpes and top with Swiss
cheese. Bake for about 20 minutes, until top is golden.
Make salad while the crêpes bake
Prepare fruit topping while the crêpes bake
Simply chop fruit into small bites, and combine with a tablespoon of
honey and a splash of lemon juice. Allow to chill during dinner. Be sure
to clean the pan or griddle in which you cooked the dinner crêpes.
After dinner, prepare the dessert
Put on the coffee (if coffee fans are around), and then cook the dessert
crêpes following the same technique as above. Stack one crêpe
for each diner on a plate, separating with wax paper.
To assemble dessert, simply place a crêpe on a small plate, put
a generous scoop of ice cream near the center, top with fruit, and fold
Please contact me if you have any questions or suggestions!
James Hayes-Bohanan, Ph.D.