Chicken and Ham Crepes

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Chicken, Ham and Mushroom Crepes

Adapted from Emeril Lagasse

12 Crepes (recipe below)

6 Tbsp unsalted butter

1/4 cup all-purpose flour

2 cups chicken stock, hot

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups sour cream

2 10-13 oz cans of chicken (either size), OR 2 1/2 to 3 cups cooked, diced chicken or turkey

Cajun seasoning

1/4 cup dried onions (soak in water to moisten before adding).

1 1/2 tsp minced garlic, or use equivalent dried

2 4-oz cans mushrooms

1 cup diced ham

1/4 cup chicken stock

2 Tbsp minced fresh tarragon leaves, or 2 tsp dried

2 Tbsp chopped green onions (or use dried)

1 cup grated Gruyere, or other white cheese such as Emmental, Jack, or Mozzarella

3/4 cup grated Parmesan

Preheat the oven to 400 degrees F. Grease a glass 9 by 13-inch baking dish and set aside.

In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened.

In a large skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the chicken, seasoning lightly with Cajun seasoning. Add the onions, garlic and mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the ¼ cup chicken stock and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions. Stir well to blend and cook until the stock has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.

Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.

To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes.

Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.

Serve hot, 1 to 2 crepes per person.

Crepes:

1 cup all-purpose flour

4 large eggs, beaten (can be powdered)

1 1/4 cups milk (I use powdered)

Pinch salt

2 Tbsp melted unsalted butter

Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter.

Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.

Makes 12 crepes.