Valentine Dinner – Crepes Two Ways

So remember I told you that our family valentine dinner was going to be fondue 4 ways? Two cheese fondues, and then two dessert fondues (one chocolate and one raspberry). Yeah. That idea got vetoed by both Mini-Steams. At the time I was part frustrated and part perplexed. I was really looking forward to fondue. And seriously? My kids who eat their weight in cheese everyday didn’t want cheese?

So I struggled for a few days trying to figure out a suitable romantic yet family friendly meal that was also something special. And then I had it….

CREPES!!!!

When I was a kid we had crepes ALL the time. I have very fond memories of Dad sitting at the kitchen table making the crepes on our electric crepe maker (yep, there really was such a thing). And Mom at the stove putting the finishing touches on the filling. I LOVED crepes.

The only problem was I couldn’t decide between a broccoli and chicken recipe and a mushroom and chicken recipe. Eh, why decide? Make ’em both.

I will say I squealed like a little girl when the first crepe was made. Doesn’t that look delish?!
CrepesAnother reason this was the perfect valentines dinner. Hubs had great fun helping me make them. I managed making the crepes, and as I finished on, he’d fill it and put it in the casserole pan.

I thanked him for all his help and his response cracked me up.

“An hour ago I was welding, grinding, drilling and painting train parts. And now I am making crepes. Isn’t that the definition of a renaissance man? Besides this is kinda fun”

Broccoli, Cheddar and Chicken Crepes

  • 1 16 oz. package frozen broccoli defrosted
  • 1 rotisserie chicken shredded
  • 1 T extra virgin olive oil
  • 1 onion sliced thin
  • 2 cloves garlic minced
  • 2 T dry sherry
  • 2 T margarine or butter
  • 2 T all purpose flour
  • 1/4 teaspoon of kosher salt
  • 1 1/2 c milk
  • 1/2 c chicken stock
  • 2 dashes worcestershire sauce
  • 2 dashes hot sauce
  • 2 c shredded cheddar cheese
  • 1 recipe of crepes (I used Alton Brown’s recipe and was VERY happy with it)
  1. Preheat the oven to 350 deg F
  2. Make your crepe batter and put in the fridge
  3. Cut any large pieces of broccoli into bit size pieces.
  4. Put broccoli and shredded chicken into a large bowl
  5. Saute the onions in the olive oil until translucent. I let mine get a little bit of color for extra flavor.
  6. Add the garlic and cook for 30 seconds until you can smell the garlic.
  7. Deglaze the pan with the sherry. Be sure to scrape up all the brown bits on the bottom of the pan. Cook until the sherry has all evaporated
  8. Add the onions and garlic to the chicken and broccoli.
  9. Melt the butter in the pan you cooked the onions.
  10. Once the bubbling ends add the flour. Whisk for 2 minutes to cook out the raw flour taste.
  11. Gradually add the milk and chicken stock whisking all the while to prevent lumps.
  12. Add the worcestershire sauce and hot sauce
  13. Bring the mixture to a boil.
  14. Turn the head off and add the cheese 1/2 c at a time. Stir until melted.
  15. Add about 1/4 of the cheese sauce to the chicken and mix. Set asside.
  16. Make the crepes. (see the link at the bottom of the post for the recipe)
  17. Fill each crepe with about 1/3 c of filling.
  18. Place the filled crepes in a 9×13 casserole
  19. Top the filled crepes with the remaining cheese sauce
  20. Bake for 20 minutes
  21. Serve

This is what our’s looked like when they came out of the oven. I could hardly wait to get everyone to the table so we could try them.Chicken, Cheddar and Broccoli Crepes

Chicken and Mushroom Crepes

  • 1 rotisserie chicken shredded
  • 2 T extra virgin olive oil divided
  • 1 large onion diced small
  • 2 cloves garlic minced
  • 1 T butter
  • 1 lb mushrooms sliced
  • 2 T dry sherry
  • 1 c dry white wine
  • 1 c chicken broth
  • 1 t dried thyme
  • 1/3 c sour cream
  • 1 T butter
  • 1 T flour
  • 1 c milk
  • 1 recipe crepes (See link at the bottom of the post)
  1. Preheat the oven to 350 deg F
  2. Make your crepe batter and put in the fridge
  3. Put the shredded chicken in a large mixing bowl
  4. Saute the onions in 1 T of the olive oil until they are translucent. I cooked mine until they took on a little color.
  5. Add the minced garlic and cook for 30 more seconds or until you can just smell the garlic. Put the onions and garlic in a bowl and set aside.
  6. Saute the mushrooms in the remaining olive oil and butter. You want the mushrooms to take on some color.
  7. Add the onions and garlic back to the pan with the mushrooms.
  8. Deglaze the pan with the sherry. Be sure to scrape up all the brown bits on the bottom of the pan. Cook until the sherry has evaporated.
  9. Add the white wine, chicken stock and thyme. Simmer until the sauce has reduced by half.
  10. Turn off the heat and add the sour cream.
  11. Add about 1/2 the mushroom mixture to the chicken and mix.
  12. Set aside the remaining mushroom sauce.
  13. In a separate pan melt the butter.
  14. When the foaming subsides add the flour and whisk well. Let it cook for 2 minutes to cook out the raw flour flavor.
  15. Slowly add the milk whisking the whole time to prevent lumps.
  16. Let the mixture come to a boil and then add back into the remaining mushroom sauce.
  17. Make the crepes.
  18. Fill each crepe with about 1/3 c of chicken
  19. Place the crepe in a 9×13 pan
  20. Bake for 20 minutes
  21. Serve

This is what our crepes looked like coming out of the oven. Chicken and Mushroom Crepes

The crepes taste even better than they look. We served our along side some roasted asparagus.  The kids favorite was the cheddar, broccoli and chicken.Chicken, Cheddar and Broccoli Crepes

My favorite were the mushroom and chicken. Chicken and Mushroom CrepesI hope you give these recipes a try. They are just as yummy as I remember the ones my mom and dad used to make for us.

Inspirations:

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About NotYourNormalSteam

I love to make things, food, paper, fabric, the medium doesn’t really matter. I am also an obsessive planner. The day after Christmas I am already working out plans for the next year.
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