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Crepe Pan
Chicken Crepes
This recipe is for chicken crepes. Crepes is a dish that's good for variation; if you are a creative person, this is for you. If you like to have something prepared beforehand if guests come knocking, this will be perfect for you.
This recipe, for 4 persons, consists of the following ingredients:
For the pancakes:
2 1/2 dl wheat flour
1/2 tea spoon salt
6dl milk
3 eggs
3 table spoons butter
For the filling:
2 chicken filets
One red onion
2 table spoons caprice
2 table spoons tomato purée
150 gram champignons
2 garlic pieces
Cayennepepper
Oregano
Olive oil
Paprika powder (?)
Salt
1dl shredded cheese
The following is how you do this dish:
First fry the pancakes. Blend the flour and salt in a bowl. Whip into the bowl half of the milk and whip to a smooth paste. Whip in the rest of the milk and eggs. Let swell (?) for about 30 minutes. Melt half of the butter in a frying pan and whip it into the paste. Use the rest of the butter for frying the pancakes. If you make the pancakes a little thicker than usually - if you're not already making your regular pancakes thicker than usually, that is - they will not break when you put into them the filling.
Let the pancakes cool down. Lubricate an ovenproof dish. Cut the chicken into centimeter thick slices. Chop finely the red onion and cut the champignons in pieces.
Heat olive oilk in a frying pan and fry the red onion for a minute or two; until it "has color". Press down the garlic and let the champignon fry as well. Let the mix fry until it "has color" and has softened.
Now fry the chicken pieces thoroughly in the olive oil. Do not fry for too long - the meat should not become dry. ...But at the same time, it is even worse if you don't fry the chicken for long enough - as that would be dangerous - so cut into the chicken and see that the chicken is not pink. Put the tomato purée in some water - to have it dissolve a little - in the frying pan until it boils. Taste with oregano, paprika powder, salt and pepper and let boil for a couple minues. Add the vegetables and chicken and mix well.
Put filling on a pancake, fold first two of the sides, then the other two - making a "pancakepackage". Put the package with the "seam" down in the lubricated dish.
The filling is enough for about eight pancakes - use any leftover filling to cover the crepes with.
Cover the crepes with shredded cheese and gratinate in the oven in 225celcius, until they have a nice color - which takes about 15-20 minutes.
About the Author
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Anyone tried a crepe maker? Is it easier than making them in a pan?
My German grandma and my mom always made crepes and I just can't figure out how they got the talent to flip them with just a spatula. My crepes taste the same, but they are really destroyed by the time I get them out of the pan. I just can't flip them with my spatula since they're so thin and large.
I've asked my mom how she does it, and she just says, "You just flip it. You just flip it like a pancake with a spatula!" well....*groan* that doesn't help. I'm find with pancakes, but not crepes.
I was considered buying a crepe maker, I prefer a 10" one (anything larger than the 7" ones), so I found this:
http://www.villaware.com/store_item.aspx?pid=1499
But I read a review about it on amazon.com that says you don't open it and pour in batter and flip it, instead you cook the crepe on top. That sounds like it'll give me the same problem as making them in the pan.
Anyone used something similar? Is it still easier than flipping them in the pan with a spatula?
Oooh! I have one very similar, but it's probably the 7" variety. This is very easy to use. I keep the batter in a plate slightly bigger than the surface of the crepemaker and just dip the surface into the batter to coat. Then I flip the crepemaker so the batter is on top and let it cook. Then, using a plastic spoon or a thin spatula (or even a metal implement if you're careful not to scratch the crepemaker's nonstick surface), I carefully lift and flip the crepe.
As far as "destroying" the crepe, I think part of it has to do with how much or how little batter you use to make the crepe. If you use this type of crepemaker and still have difficulties, you may try just dipping it a little longer so you have more batter, resulting in a slightly thicker (but less easily torn) crepe. Good luck!
Makin' Crepes! Part 2- on the pan!