Sunday, August 20, 2006

Il Crepes ha imbottito col pollo, il prosciutto, il formaggio e l'asparago

Crepes stuffed with shredded ham, cooked chicken, asparagus tips, bacon bits and mozarella cheese.

There are three steps to this recipe, but the results are worth it.

1 cup finely diced cooked chicken
1 cup cooked finely diced ham
2 slices bacon fried crispy, drained and crumbled
3/4 cup shredded mozarella
1 tsp porcini mushroom powder.

Finely dice the chicken and ham. Shred the mozarella. Put the ingredients in a bowl, an sprinkle the mushroom powder over all; stir/mix well.


1 cup AP flour
1 cup milk
2 eggs
1/4 tsp salt
1 TBS sugar
4 TBS melted butter
1/8 tsp orange extract
Canola oil for frying - or use a teflon crepe skillet

3 tbsp. melted butter or oil

Mix with whisk. Heat pan until a drop of water sizzles. Remove pan from heat. Pour batter into center of pan and swirl pan until bottom is covered with batter. Pour any excess batter that doesn't stick to the pan back into batter bowl. Flip crepe and cook the second side. The first side will be a nice even brown; the second side will be an uneven color. Spread crepes out and allow to dry before stacking. If you make ahead and freeze, stack between pieces of wax paper.


3 tbsp. butter
3 tbsp. flour1 1 c. milk
1 c. chicken broth
1/2 c. cream
Salt and pepper to taste
1/4 c. white cooking wine
1/4 c. grated Parmesan cheese
3 tbsp. capers (optional)

Melt butter, add flour and stir with wooden spoon until bubbly, but don't let mixture brown. Heat milk and stock to the simmer point. Remove bubbling flour and butter from heat and add boiling liquid all at once and stir vigorously. Return to heat and simmer 10 to 15 minutes, stirring to prevent scorching. Add cream bit by bit and stir to blend. Add cheese and stir until melted. If instant flour is used, mix all ingredients, except cream, together in saucepan, blend well and heat to simmer point. If sauce is too thick, add additional milk, chicken broth, or wine until consistency is right.

Spread a spoonful or two of filling down the center of each crepe. Roll and turn seam side down in a buttered baking dish. Use remaining 2 cups of cream sauce and remaining cheese for topping. Bake at 375 degrees for 20 minutes. Freezes well. If you prepare ahead of time and freeze, defrost and proceed as you would have without freezing.


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