Chicken Crepes Mornay from Seventeen Magazine - 1978
Terrific light supper thin crepes filled with chicken and mushrooms, then topped with a creamy sauce.
If you like, you can use leftover turkey instead of chicken.
Ingredients
Basic crepe batter
1 cup flour
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
melted butter or peanut oil
Chicken filling and Mornay sauce
6 Tablespoons butter, divided
1/4 pound mushrooms, chopped
6 medium scallions, chopped
2 Tablespoons chopped parsley
2 cups shredded cooked chicken or turkey
1 1/2 teaspoons salt, divided
4 Tablespoons flour
2 cups milk
1/4 teaspoon pepper
1/2 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
3/4 cup light cream
2 Tablespoons melted butter
1/3 cup seasoned bread crumbs.
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Beat flour, salt, and eggs with an electric mixer, to form a thick paste. Slowly stir in milk; beat till smooth. Let stand at room temperature for one hour. (Batter can keep overnight in refrigerator.)
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Heat a 7-inch crepe pan or small skillet (one with sloping sides) over medium-high heat. Brush pan lightly with melted butter or oil, then pour in 2 tablespoons of batter. Quickly tilt and turn pan so batter covers bottom completely.
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Cook over medium heat for one minute (until top of crepe is dry, bottom is lightly browned). Then lift crepe with spatula; turn onto other side. Cook till second side is lightly browned.
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Slide crepe out of pan onto waxed paper. Repeat process, stacking the crepes between waxed paper. Makes 18 crepes. Note: Crepes can be wrapped, then refrigerated or frozen for later use.
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Set aside 8 crepes for this recipe (freeze the rest for another time). Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped mushrooms scallions, and parsley, and saute till tender. Mix in shredded chicken or turkey and 3/4 teaspoon salt. Set aside.
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Melt remaining 4 tablespoons butter in a saucepan over medium heat. Then stir in flour till completely smooth. The resulting mixture is called a roux. Note: Use a wire whisk for stirring, and
make sure you get all the lumps out now, or there’ll be lumps in the finished sauce. -
Now, slowly pour milk into the roux. stirring rapidly so lumps won’t form. Then cook mixture over medium heat, stirring constantly, till it boils and thickens. Add remaining 3/4 teaspoon salt and pepper.
Now you have a white, or bechamel, sauce. To make a Mornay sauce, just stir in grated Swiss and Parmesan cheeses, then heat till cheese is completely melted. -
Add one cup of Mornay sauce to chicken mixture, for flavor and to bind it together. Set aside. Then stir light cream into the remaining Mornay sauce (that’ll be for pouring on top of crepes later.)
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First, preheat oven to 350-F. Lay crepes out flat. Spoon 1/4 cup filling down the center of each crepe. Fold one side over, covering most of the filling, then other side (overlapping first fold), and place in an 8-by-11-inch baking dish.
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Pour Mornay sauce over crepes. Then mix melted butter and bread crumbs together, and sprinkle on top of sauce. Bake in 350-F. oven for 20 to 30 minutes, till bubbly.
Makes 4 servings.
Source: Seventeen Magazine, November 1978 issue, pages 41 & 42.