Chicken and Spinach Crepes

Jr. League Tea Room Chicken and Spinach Crepes

Basic Crepes

1 1/2 cups all-purpose flour

1 1/2 cups milk

6 large eggs

6 tablespoons unsalted butter, room temp.

pinch of salt

Filling

6 tablespoons unsalted butter

1 1/2 cups diced celery

1 1/2 cups diced yellow onion

4 ounces fresh mushrooms, sliced

8 ounces chopped fresh spinach, stems discarded

3/4 cup all-purpose flour

1/2 cup milk

1 cup chicken stock

2 1/2 pounds cooked chicken breasts, shredded

Crepes: beat flour, milk, eggs, butter, and salt in a large bowl until combined. Heat a 7-inch skillet or crepe pan over moderately high heat. Butter pan with a napkin or paper towel and wipe off any excess. Pan should be hot, but butter should not brown. Pour about 1/8 cup batter into pan. Quickly tilt and turn pan so that it is covered with batter. Cook 45 seconds, or until top is dry. flip and cook other side about 15 seconds. Remove from pan. Repeat with remaining batter. Yields about 28 crepes.

Filling: Melt 6 tablespoons butter in a large skillet. Add celery onion, and mushrooms. Sauté until tender. Add spinach and cook 3 to 5 minutes. Vigorously whisk in flour, milk, and chicken stock. Remove from heat. Add chicken and mix gently. Let cool.

Preheat oven to 350 degrees. Fill each crepe with 1/3 cup of filling. Roll and place seam side down in a 9 x 13 inch shallow baking pan. cover and bake 25 to 30 minutes. serve with Mushroom Sauce.

Mushroom Sauce

1/2 cup sliced fresh mushrooms

2 tablespoons unsalted butter

2 tablespoons all purpose flour

3/4 cup chicken stock

1/2 cup heavy whipping cream

salt to taste

Saute mushrooms in butter until soft. Add flour, stock and cream, stirring constantly, until thickened. Season with salt. Serve over Tea Room Crepes.