Friday, March 9, 2012

Chicken-Spinach-Mushroom Crepes

More baby shower planning.  Crepes came to mind as an option because my friend Lesley’s son commented about a crepe place as a favorite destination.  What a sophisticated taste for an 8 year old!  I made my family try a Chicken-Spinach-Mushroom crepe for dinner (trust me, wrap it in a tortilla or crepe and those little eyes cannot easily see the veggies hidden inside).  I used a pre-made crepe from the grocery store.  Too sweet for my husband’s taste but the kids liked it.  That’s ok, he is not invited to the baby shower anyways.  Then again, my cousin has stated an interest in fried chicken.  If so, Bubba’s – here we come!

This recipe comes from the Junior League of Houston cookbook, Stop and Smell the Rosemary.  Say what you want, but Leaguers are super proficient in their ability to raise money, provide significant volunteer hours, and write a cookbook.

With the leftover crepes, I filled them with softened Blue Bell vanilla ice cream, refroze them and then topped it with cut strawberries and chocolate.  Now that is what I call a leftover!

Crepe filling
    Chicken-Spinach-Mushroom Crepes
  1. 6 T unsalted butter
  2. 1 ½ c diced celery
  3. 1 ½ c diced yellow onion
  4. 4 oz fresh mushrooms, sliced
  5. 8 oz chopped fresh spinach, stems discarded or a thawed box of frozen chopped spinach
  6. ¾ c all-purpose flour
  7. ½ c milk
  8. 1 c chicken stock
  9. 2 ½ lbs cooked chicken breasts, shredded
Mushroom Sauce
  1. ½ c sliced fresh mushrooms
  2. 2 T unsalted butter
  3. 2 T all-purpose flour
  4. ¾ c chicken stock
  5. ½ c heavy whipping cream
For the filling: melt 6 T butter in a large skillet.  Add celery, onion and mushrooms.  Saute until tender.  Add spinach and cook 3-5 minutes.  Vigorously whisk in flour, milk and stock.  Remove from heat.  Add chicken and mix gently.  Let cool.

Preheat the oven to 350.

Fill each crepe with 1/3 c filling.  Roll and place seam-side down in a 9x13 inch baking dish.  Cover and bake 25-30 minutes.  Top with mushroom sauce and serve.

For the mushroom sauce: Saute mushrooms in butter until soft.  Add flour, stock and cream, stirring constantly, until thickened.  Season with salt.  Serve over crepes once removed from the oven.  Serves 6.

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