You are here

Crepes Poulet A La Garlic

Chef.Foodie's picture
  Butter 1⁄3 Cup (5.33 tbs)
  Flour 3 1⁄2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Mushrooms 1⁄4 Pound, sliced
  Chicken chunks 1 Cup (16 tbs), cooked
  Garlic 6 Clove (30 gm), finely chopped
  Green onion 2 Tablespoon, chopped
  Sherry 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Tobasco sauce 3 Dash
  Veloute sauce 1⁄3 Cup (5.33 tbs)
  Eggs 4
  Milk 1 1⁄2 Cup (24 tbs)
  Flour 1 Cup (16 tbs), sifted
  Sherry 1⁄4 Cup (4 tbs)
  Garlic flavored oil 2 Teaspoon
  Cheese 1 Tablespoon (For Garnish)
  Paprika 1 Tablespoon (For Garnish)

1) In a saucepan, melt 1/3 cup butter over medium flame and stir in flour, mixing continuosly till it turns golden brown. Slowly, add in the chicken broth and keep stirring till the Veloute sauce becomes thick. Keep aside.

2) In a skillet, melt 2 tablespoons of butter, saute garlic, onions and add in the chicken chunks, sherry, tobasco and salt. Mix all well before adding in a little Veloute Sauce. Keep aside.
4) To prepare the crepes, in a large mixing bowl, add eggs, milk, flour, sherry and oil. Mix the batter well.
5) Heat the griddle, butter it and pour 2 tablespoons of the batter to make one crepe.
6) To assemble, place a crepe on a board, put a little of the chicken mixture in the centre, and carefully roll up the crepe.
7) Repeat the same with all the crepes and place them on the baking tray, the rolled sides facing down.
8) Sprinkle each crepe with a little cheese and paprika.
9) Broil the crepes till the cheese melts and they turn slightly brown on top.

10) Serve the Crepes Poule A La Garlic as breakfast or snack.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
Average: 4.2 (21 votes)