Some of you might not know this… I like to cook and every once in a while I try something new and it’s really yummy. So, I figured, since I have a blog, I’ll post some of my recipes.
This one, I think, counts as comfort food, but if you do the presentation right, it could end up looking all fancy. It is essentially a chicken pot pie, but instead of being served in a bowl with a flaky crust, it’s wrapped in a crepe and drizzled in a yummy cheese sauce. There are three things you’ll need to make to put this all together.
1. The Crepes
2. The chicken
3. The cheese sauce
This is the one thing I cannot describe how to make. I learned to make Crepes from my grandmother. So it goes something like this:
- 2 eggs
- Flour (not sure how much, explained later)
- Milk (again, not sure exactly how much)
- 1 tbs sugar
- 1/2 ts Vanilla extract
- Pinch of salt
- Some vegetable oil
- Paper towel
- 1 large bowl
- 1 large non-stick frying pan
Put the eggs into the bowl and whisk them just enough to have them combined into a more or less homogeneous state. Start adding flour, one table spoon at a time, whisking the whole time to prevent clumps from forming. Keep doing this until it looks just right (this is how my grandmother explained it). You’ll stop adding flour when the dough turns to past and stops looking wet, it’ll seem like you won’t be able to add any flour. Once that’s done, start adding milk, a bit at a time. Wisk as you’re adding the milk. Keep doing this until your mixture gains the consistence of a thick cream soup (again, I blame my grandmother for this). Add your sugar, salt, and vanilla extract. Set aside for about 20 minutes. Your mixture would have thickened a bit, so add some more milk if you feel you need to get it back to its original consistency.
Heat up your frying pan to about medium to medium-high heat. Get some oil onto the paper towel and just brush the oil onto the pan with the paper towel (this is just to help prevent your crepes from sticking). Use a ladle to pour your mixture onto the frying pan and rotate the pan as you’re pouring to end up with a thin layer of the mixture evenly distributed across the entire pan. Wait about 2 min, flip the crepe, wait another minute and then take it off. Repeat till there’s no crepe mixture left.
If that’s too vague, here’s a real recipe for you.
You’ll need the following:
- 1 whole chicken, cut into pieces
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 medium sized onion, diced
- 2 cloves garlic, diced
- 1/2 cup chicken stock
- pinch of peper
- salt (if needed, depends on your taste)
- 1 ts corn starch
In a medium sized pot, sweat the onion and garlic for about 3 minutes on medium heat, you just want to caramelize them a bit. Add the celery and carrots and cook for another 3 minutes or so. Add your chicken pieces. Add the chicken stock and top of with water so that the chicken is fully covered. Bring the whole thing to a gentle boil and let it cook for 45 minutes to an hour.
Once that’s done, remove from heat. Remove the chicken and set aside. Remove the vegetables and set them aside too. Return the liquid to the heat and set to medium-high, you want to reduce it to about half. While your liquid is reducing, let the chicken cool down a bit so that you can handle it. Once it’s cooled down enough, remove all of the meat from the bones and set aside. You can remove the skin and discard it if you’re looking to reduce the fat content.
Once you’re liquid is reduced add the chicken and vegetables back to the pot. Add salt and pepper to taste. Continue to cook at medium heat for about 15 minutes. Combine your corn starch with an equal amount of cold water and add to your chicken “stew”. This will thicken things up nicely. Remove from heat, you’re done with the chicken.
The cheese sauce
Here’s what you’ll need:
- 1 tbs butter
- 1 tbs flour
- 1 1/2 cups of milk (room temperature)
- 1 shallot, finely minced (optional)
- 1 clove of garlic, finely minced (optional)
- 1/4 cup of white wine
- 1/4 cup of grated good parmesan chees
- 1 cup of good melting cheese, mozzarella, gruyere, swiss (pick one you like)
- Pinch of peper (white if you’re the cullenary type and don’t like to see black spots in your white sauce)
In a heavy sauce pan, melt the butter, once melted add the flour and wisk until you have a nice paste. Cook for about 1 minute, you’ll end up with white roux. Add the shallot and garlic, cook for another minute. Start adding your milk, be careful to only add a little at a time and whisk constantly. You’ll first end up with a paste and then it should turn into a nice white smooth liquid. Keep wisking and cooking until your sauce starts thickening. Start adding your melting cheese slowly and continue to whisk so that it incorporates nicely. Do this till you’re out of the melting cheese or it looks like the sauce won’t take any more. You want a nice smooth sauce, no clumps. Add about half of your parmesan cheese and whisk that in to, keep the rest of the cheese so that you can sprinkle it on top of your crepe before you serve it. Remove from heat and try to keep the sauce nice and warm till you’re ready to serve.
On a plate, put one crepe down, scoop your chicken “stew” into the middle of the crepe and then fold the crepe around so that you end up with nice looking square package. Flip the crepe over and place in the center of your serving plate. Pour the cheese sauce over top, sprinkle the parmesan cheese on top and…. you’re done.
Not the best picture, but it tastes GREAT 🙂