Here it is Fall, and my arms are opened wide to greet the return of this beloved season of special smells and hugs. What better way to celebrate the arrival of my favorite time of year than with a crepe luncheon for family and friends. What? You think it is too much trouble? I beg your pardon because nothing could be easier or finer, especially if you like a no-fuss event with a 5 star rating.
Here's my suggestion. Prepare the filling, topping and crepes the day before the event. On the day when guests arrive, gently warm everything, fill the crepes with the chicken and mushroom mixture and roll them, top with sauce and place crepes on a dinner plate. Present the crepe accompanied with a side of spring greens tossed with a blend of lemon, basil and olive oil, and finish the plate with slices of pears and apples fresh from Hood River. Now, tell me, do you really think that is too much trouble for those you love?
Becky Hawley's amazing painting reveals Fall
at its dazzling best!
Roasted Chicken and Mushroom Autumn Crepes
For filling:
1/4 cup butter
8 ounces mushrooms, sliced
1/3 cup finely chopped onion
1/4 cup all purpose flour
2 cups whole milk
2 teaspoons chicken bouillon
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoons dried thyme
1/2 cup sour cream
3 tablespoons white wine
1/8 finely chopped green onions
1 roasted chicken, meat removed and cut into chunks
1 tablespoon fresh, finely chopped parsley, divided
For the crepes:
1 cup whole milk
1/4 cup all purpose flour
1 egg
1 tablespoon butter, melted
1 1/2 teaspoons white sugar
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
For the filling:
- Melt butter in a large skillet over medium heat. Add mushrooms and onion, cook and stir until softened, about 5 minutes. Stir in flour and cook 2 minutes. Add milk, bouillon, salt, pepper and thyme. Cook and stir until thickened into a sauce, about 5 minutes. Blend in sour cream, white wine and green onions.
- Remove and set aside 1 cup of the sauce to use as a topping for the crepes.
- Stir chicken and 1/2 tablespoon parsley into the remaining sauce. Simmer until chicken is heated, about 5 minutes. Cool and store in refrigerator.
For the crepes:
- Beat the milk, flour, egg, butter, sugar, vanilla extract and baking power together in a bowl to make a smooth batter.
- Heat a 7 inch, lightly greased skillet over medium heat. Pour 2 tablespoons batter into the skillet, swirling and tipping skillet to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer to a plate. Repeat with remaining batter, separating cooked crepes with waxed paper. Store in refrigerator.
To Assemble:
- Reheat sauce and filling. Place 2-3 tablespoons of the hot chicken and mushroom mixture on a crepe and roll up. Top with 1 tablespoon or so the reserved sauce, garnish with remaining parsley.