Chicken Crepes with Mushrooms and Broccoli

Plan Z Phase: This is a Z3 (ZReboot) recipe. These crepes are very low carb and EASY to make. You can even make them ahead and store them in the refrigerator or freeze them. I made them at the same time I was working on my chicken and sauce for the stuffed crepes but if you’re not that coordinated in the kitchen you can make the crepes first and just store them. These make great family or dinner party food. You can make more than one batch for a party.

Servings: Makes 8 crepes, serving 2 per person for 4 servings

For the Crepes:

  • 6 eggs
  • ½ cup of heavy cream
  • 3 Tbl oil (I use peanut oil or olive oil)

Instructions:

Whisk ingredients together really well. You can even quickly whiz it with a mixer if you want, or mix it in a blender.  Lightly spray butter spray in a small sauté pan over medium heat. Pour small amount of batter in heated pan and swirl around to spread out thinly. You don’t want to see through it; about 1/8” thick will do it.

Let cook about 2 minutes or until brown at the edges. Carefully flip with a spatula and cook just a few seconds on other side. Continue with the rest of the batter, spraying the pan each time.

Stack them on a plate as you get them done. They won’t stick together.

These are not sweet crepes. These are savory ones to be filled as a lunch or dinner entrée.

For the Filling:

  • 1 Tbl of olive oil
  • 2 Tbl of butter
  • ½ cup of finely chopped onion or shallots
  • 1-1/2 cups of chopped broccoli
  • 4 ounces of sliced mushrooms, chopped  (1 small package)
  • 1 tsp of dried tarragon

You can switch up the veggies in this recipe to just about any you like. I would use things like bell peppers, asparagus, zucchini, bits of tomato, etc. 

For the sauce:

  • 1 Tbl of butter
  • 3 Tbl of flour
  • ¾ cup of heavy cream
  • ¾ cup of chicken broth
  • ¼ cup of dry white wine (or use water if you don’t cook with alcohol)
  • 2 egg yolks
  • 2 cups of cooked chicken tenders, diced. This is one package.
  • grated sea salt and pepper to taste
  • 1/3 cup of grated cheese (Fontina or Parmesan)
  • a sprinkle of cayenne

To cook the chicken tenders I just put them in a sauté pan. Cover them with water and lightly boil for 8 minutes or until chicken shows no pink in the middle.

Instructions:

Preheat oven to 350 degrees.

Put oil and butter in large sauté pan and melt. Add the shallots and cook on medium to loosen. Add the mushrooms and cook until the edges of the mushrooms begin to brown. Add the broccoli. Cook a couple of minutes til crisp tender. Add the tarragon and stir. Then shut off heat and set aside.

Now you’re going to make your sauce.

To a medium sauce pan, add the Tbl of butter and melt. Then, add the flour and stir. Slowly whisk in the cream and then add the chicken broth and wine (or water). Cook on medium, stirring often, until thickened. This takes about 4 minutes.

In a small bowl, add the egg yolks. Slowly (S-L-O-W-L-Y) take a few tablespoons of the cream mixture and whisk it it into the eggs. Take your time or you’ll scramble the eggs. When the cream is incorporated you can then transfer the entire egg mixture into the hot cream mixture and whisk. Cook for one minute. Season with salt, pepper, and a dusting of cayenne to give it a bit of zip.

Put your diced chicken in with the veggies. Add half of the cream sauce to the chicken mixture and stir so it’s all creamy-dreamy.

Set the rest of the sauce aside for a few minutes.

Now fill your crepes.

Take each crepe and lay it on a work surface. I use an ice cream scoop to scoop my chicken mixture into my crepes. Just plop it in the middle and spread it out side to side a bit. Then roll the crepe shut and place it seam side down in a buttered 9″ x 13″ oven proof dish. Do this with each crepe. Line them up in the pan. Drizzle your remaining sauce over the top. Bake in your oven for 20 minutes. Remove from oven and sprinkle on the cheese and bake for five minutes more to melt the cheese.

Serve — 2 crepes per plate.

Enjoy!

Cheers,