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Crepes Farcie

Charles.Durand's picture
  Spinach 1⁄2 Pound, cooked, drained and forced through food chopper
  Egg yolks 2 , slightly beaten
  Salt 1⁄4 Teaspoon
  Pepper To Taste (Few Grains)
  All purpose flour 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Finely chopped mushrooms 1⁄2 Cup (8 tbs) (Fresh)
  Truffle 1 , finely chopped
  Finely chopped cooked chicken breast 1 1⁄2 Cup (24 tbs)
  Milk 1 Cup (16 tbs)
  Sherry 11 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Bechamel sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Mix spinach with egg yolks, salt, and pepper.
Add flour and mix until blended.
On a lightly floured surface, roll out dough 1/16 inch thick.
Cut into 4-inch squares.
Add squares one at a time to boiling salted water and cook about 2 minutes, or until tender.
Remove with a slotted spoon; cool separately.
Heat butter in a skillet.
Add onion, mushrooms, truffle, and chicken; cook about 10 minutes, stirring occasionally.
Gradually add milk, stirring constantly.
Mix in sherry and cheese.
Set aside Spoon filling along center of each pasta square and roll to form a tube.
Arrange rolls in a shallow baking pan and pour Bechamel Sauce, thinned with a little sherry over all.
Sprinkle with grated Parmesan cheese.
Set in a 350°F oven until thoroughly heated.

Recipe Summary

Main Dish

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