Thank you all for your wishes for the chocolaty win yesterday
Soon after I started blogging, I made so many friends through this platform, from sharing recipes to giggling girl talk, it has been a happy journey in blogosphere. Ashley and I met online one such day and we started talking about crepes. Ashley and her father are the winners of the Crepe Challenge for 2009 Citrus Parade in Orlando. You have to go take a look at her world of crepes. So as the story goes, we started mailing back and forth about crepes and we did a recipe exchange. You can read my recipe at world of crepes and her recipes here today. Ashley has shared not one, but three crepes specially created for this blog. Though this is a vegetarian food blog, for Ashley we are going to be Non-Veg for a day and you can enjoy some Ham and Chicken for a Weekend brunch here.
Ashley has not just shared her recipe, she has also given a brief history of Crepes and Pancakes. Dig in with a hot cuppa coffee. Once you finish reading, gather some flour, butter and egg and whip up a batter for a crepe and serve it for your loved one. Surprise them and enjoy the appreciations. Which one of Ashley’s creations will you be making this weekend? I have chosen my favorite.
Crepes in America – A Recipe for Baked Chicken Crepes in Lemon-Wine Sauce
Where did the beloved crepe come from? The history of crepes begins with the pancake, which first appeared as a flat, unleavened bread in prehistoric times. The round shape may have been modeled after the sun, which was worshipped by ancient civilizations. Starting in the 15th century, the pancake began popping up in Europe, where it assumed many different names and traditions.
The thin versatile pancakes we know as crepes actually originated in Brittany, France, where there is a museum dedicated to the history of this beloved culinary creation. The word crepe comes from the Latin term crispus, which explains the flat, almost crisp texture. In Brittany they still make sweet crepes or galettes, which are filled with meats and cheeses.
But no matter what the name, you can simply call crepes delicious. What makes them so pleasing to the modern diner is the variation of fillings. While you can certainly add spices and other flavorings such as broth or wine, crepes themselves are very mild. This means that they function very well as “flavor containers” to hold an unlimited array of delicious fillings.
Crepe filled with scrambled eggs, ham and swiss cheese.
I have folded a crepe in half and grilled it on a skillet until the cheese has melted. This makes a delicious breakfast, lunch, or dinner.
Dessert crepes may come with many fillings and toppings. I enjoy serving dessert crepes filled with Nutella (a chocolate hazelnut spread) , bananas or topped with an orange sauce, Below is an example of a dessert crepe recipe. Here we have served vanilla ice cream over warm crepes topped with butterscotch sauce and crumbled chocolate toffee bars.
Chicken is one of my favorite fillings for crepes. This recipe is an original creation for Ruchikacooks and appears exclusively on this site. It’s based on two of my favorite recipes: chicken piccata (an Italian recipe for chicken with a pan sauce made of lemon juice and capers) and my father’s recipe for chicken with white wine sauce. You don’t need much salt for this recipe; the lemon juice is a wonderful substitute and melds wonderfully with the vermouth, broth and milk to make a savory sauce.
This is a baked crepe dish. The crepes are filled and then baked in a casserole dish with extra sauce on top. Baked crepes absorb sauce exceptionally well and deliver a nice combination of flavor and texture.
Recipe: Chicken Crepes Recipe with Lemon and White Wine Sauce
4 boneless chicken breasts, diced into quarter-inch pieces
1 shallot or half-onion, diced
2 cloves of garlic, minced
1 tsp of dried thyme
1 whole lemon, cut in half
1/4 cup of vermouth or dry white wine
2 cups of chicken broth, divided
1 cup of milk
1/4 cup of all-purpose flour
2 tbsp of butter, divided
1 tbsp of olive oil
Pinch of salt
Pinch of white peeper
Parsley for garnish
8 basic crepes (recipe available at Ashley’s website)
Melt 1 tbsp of butter and olive oil in a large skillet over medium heat. Add chicken pieces and sauté until golden brown, about 3 minutes on each side. Remove chicken to a separate platter and set aside. Cover to keep warm.
In the same pan, sauté shallot until softened and translucent (about 3 minutes). Add garlic and sauté an additional minute. Add vermouth and juice from one-half of the lemon, deglazing the pan.
Add 1 and one-half cups of the broth and all of the milk, and bring to a simmer. Stir flour into the remaining one-half cup of broth until it is dissolved. Pour flour-broth mixture into sauce and stir together. Stirring occasionally, let sauce simmer for 5 minutes or until sauce is thickened and will easily coat the back of a wooden spoon. Add remaining 1 tablespoon of butter and stir until dissolved. Scoop out one-half cup of plain sauce and set aside. Add reserved chicken to sauce and season with salt, pepper and thyme. Preheat oven to 350 degrees.
Assemble crepes: Add one-half cup of chicken and sauce mixture inside the first crepe and roll up. Repeat with remaining crepes. Assemble chicken crepes in oiled baking dish and arrange in dish side by side. Pour reserved sauce over the top of crepes. Top with 4-5 thin slices of lemon from the remaining lemon.
Bake for about 20 minutes at 350 degrees. The edges of the crepes will turn crispy and brown. Before serving, sprinkle parsley over the top of each crepe for garnish. My suggestion would be to serve it with grilled asparagus.
For more delicious crepe recipes and crepe fillings ,visit World of Crepes
This recipe was written specially for this blog Ruchikacooks, so please ask before reprinting the article.
About World of Crepes:
World-of-Crepes offers a one-stop source for a comprehensive list of crepe recipes, from crepe batters to fillings. The site also provides tips, techniques and an extensive history of the crepe and its role in modern cuisine. The site is produced by Ashley T. Memory of Pittsboro, N.C., whose recipe for Crepes with Tangerines and Honey was named the Official Dessert of the 2009 Citrus Parade in Orlando, Fla.