Tuesday, November 23, 2010

Tarragon Creme Chicken and Asparagus Crepes

     This entree was a best seller lunch menu item that I cooked at a star rated French restaurant.  This recipe is easy to make!  The flavors of chicken, asparagus and tarragon go very nicely together.
     Crepe Batter Recipe:  Place 2 eggs into a mixing bowl.
     Add 1/2 cup of milk.
     Add 1 pinch of sea salt.
     Add 1 pinch of nutmeg.
     Add 1/2 tablespoon of sugar.
     Add 4 or 5 drops of lemon juice.
     Add 1/2 tablespoon of melted unsalted butter. 
     Add a little bit of flour at a time while whisking till a thin batter is formed.  The batter should barely coat the back of a spoon.  
     Crepes:  Heat a non stick pan on medium heat.  
     Use a pastry brush to coat the pan lightly with melted unsalted butter.  
     Pour some crepe batter in the pan and tilt the pan so the batter covers the entire bottom of the pan with a very thin layer of batter.  (About 1 to 2 ounces of batter, depending on the size of the pan.  Tilt the pan to get the batter to form a round shape and to cover any holes in the crepe.) 
     When the batter turns solid and is cooked firm, flip the crepe gently with a rubber spatula to color the other side with light brown highlights.  
     Slide the crepe from the pan onto a counter top to cool.  Repeat these steps to make as many crepes as you wish.  
     Crepes do freeze very well for storage. 
     Tarragon Creme Chicken and Asparagus CrepesRecipe:  Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 clove of minced garlic.
     Add 1 tablespoon of finely diced onion.  
     When the onions turn clear in color, add 2 to 3 boneless chicken thighs that are cut into bite size pieces.  
     Saute the chicken, till it is halfway cooked.  
     Add a splash of dry white wine.
     Add a small squeeze of lemon juice.
     Add sea salt and white pepper.
     Add 2 pinches of tarragon.  
     Reduce till half of the liquid evaporates.
     Reduce the temperature to medium low heat.  
     Add about 1/2 cup of creme friache.  (Just mix 1/2 sour cream with 1/2 cream to make a quick creme friache.)  
     Simmer and stir the chicken and sauce over medium heat.
     Allow the sauce to slowly reduce to a thin sauce consistency.  
     Add 6 to 8 small asparagus spears.
     Add 1 small handful of thin sliced asparagus stalks (Only use the tender part of asparagus stalks!  Peel the stalks if necessary.)
     Add 1/2 of a chopped green onion.  
     After a minute or two, the asparagus will be cooked and the sauce will be a medium thin consistency.  
     Place a crepe on a plate and spoon some of the chicken, asparagus and sauce on the crepe.  
     Fold the crepe over.  
     Repeat this step with a second crepe on the same plate.  
     Spoon the remaining chicken, asparagus and sauce over the crepes.  
     Yummy!  Young and old alike love this light lunch!  Chicken thighs have more flavor than chicken breasts and they are much more tender.  In French restaurants, we butcher our own whole chickens and we waste nothing.  Only the bones and scraps are used for making chicken stock.  This is a nice, elegant and flavorful recipe to use chicken thigh meat.  Yum!  ...   Shawna

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