Crêpes with Chicken and Morels

Ingredients

For the crepes

  • eggs
  • 1/2 Cup  heavy cream
  • 1/2 Cup  water
  • 1 Cup  all-purpose flour
  •  Pinch of  salt
  • 3 Tablespoons  butter

For the chicken and morel filling

  • 1 Tablespoon  olive oil
  • 3 Tablespoons  butter
  • chicken breasts
  •  Pinch of  salt
  •  Pinch of  pepper
  • 1/2  shallot, minced
  • morels
  • 1/2  Cup  white wine
  • 2 Tablespoons  sour cream or crème fraîche
  • bunch baby spinach

I used to use Mark Bittman's recipe for crêpes quite a bit. Then he got all healthy and went vegan before dinnertime. I got mad. I put away How to Cook Everything. Okay, fine, I actually just kind of internalized the recipe after using it so many times for breakfast, and often for dinner too. Savory crêpes make for a nice light weeknight meal. And after you do that first one (which never works out, but primes the pan), they're pretty easy. This recipe is a bit different in that it subsitutes heavy cream for milk. What? I didn't have any milk and I was too tired to go to the store. Going half cream and half water worked just fine. The key here is the butter. Don't forget the butter in your batter! This recipe calls for chicken, morels, and spinach for a light, creamy filling.

Click here to see Butter vs. Olive Oil: What's Better?

Directions

For the crepes

Crack the eggs into a bowl and whisk them with the heavy cream and water. Sift the flour over and whisk until combined. Add the melted butter and rest for a half an hour. Season with salt.

 

Melt 1 tablespoon of butter in the pan on medium heat and pour in a half-cup of crêpe batter, tilting the pan to cover the entire surface. Leave it for a half a minute or so on the flame and then gently flip with a spatula. You'll likely have to toss the first one, but the pan will then be primed and every other crêpe after should

For the chicken and morel filling

Prewarm your oven at 350 degrees. Warm the oil and butter in a pan. Season and then sear off the chicken on both sides. Put it in the oven and cook for about 15 minutes.

 

Meanwhile, mince some shallots and two morels and saute them. Remove from the pan and reserve. Slice the other four morels and saute them too. Deglaze the pan with the wine and reduce.

 

Cut one chicken breast into small cubes and toss with the reserved shallots and morels. Add the sour cream or crème fraîche, and spinach, and toss until completely covered. Lay the filling down the center of the crêpe. Thinly slice the remaining chicken breast and lay on the side of the filled crêpe. Dress with morels and sauce.

 

Serve with sautéed spinach or a lightly-dressed salad.

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