February 26, 2010
Chicken Divan Crepes
A traditional chicken divan with broccoli and mornay sauce wrapped tenderly into a delicate crepe.
French, through and through
This is not a complicated meal but it has many steps and does require some time. Eating will take only several minutes. You can make the crepes ahead of time but I think they lose their tenderness. Pour yourself a glass of white wine and put on some Colette Renard while you become a gourmet.
What you’ll need
| CREPES | ||
| 2 | whole | Eggs |
| 1/2 C | whole | Milk |
| 1/2 C | Water | |
| 1 C | Flour | |
| 1/2 tsp | Salt | |
| 2 T | melted | Butter |
| FILLING | ||
| 1 lb | skinless cubed | Chicken Breast |
| 3 C | florets | Broccoli |
| MORNAY SAUCE | ||
| 3 T | Butter | |
| 3 T | Flour | |
| 3 C | whole | Milk |
| 3 oz | grated | Gruyere Cheese |
| 1/2 tsp | Salt | |
| 1/2 tsp | freshly ground | White Pepper |
| 1/4 tsp | freshly grated | Nutmeg |
How to make it
Crepes
Best if blended for about 15 to 20 seconds in a blender but not to worry if you blend by hand with a whisk. Let batter stand for about 30 minutes or refrigerate for about an hour if you have the time. This makes the batter smoother and less flour tasting.
Use a medium sized non-stick pan or crepe pan if you have one. Cover the cooking surface with 1/2 teaspoon of melted butter. Pour about 1/4 cup batter into the center of the pan. Immediately pick up the pan and swirl to distribute the batter evenly and thinly over 8 inches of pan. Don’t fuss with it and let it cook for half a minute. Slip a full-sized spatula under the crepe and flip. Cook only for another 10 to 15 seconds. Edges should just start to turn light brown. Pick up the pan and turn crepe over onto a plate with parchment paper or wood cutting board. Don’t place on paper towel; crepes will stick. If you place onto a plate, the crepes can steam and become gummy. You can stack the crepes. Let sit at room temperature while you make the filling and white sauce. Yields 8 to 10 crepes.
Filling
In large pan at medium high heat, add 2 tablespoons of oil. Add chicken seasoned with salt and pepper. When chicken is thoroughly cooked and starting to brown, remove from pan and set aside. Add 1 tablespoon more oil to pan then sauté the broccoli for a couple on minutes. Add 1/4 cup of water then cover with lid. Steam for three minutes or until broccoli is soft to your liking.
Mornay Sauce
Over medium heat melt butter, then add flour and cook roux for 1 minute. Add milk all at once and work together with roux using a whisk until smooth. Continue mixing until the sauce comes to a low boil. Turn the heat down to low then add seasonings and the cheese. Mix until cheese in completely melted. Add all the chicken and broccoli into the sauce. Turn down to simmer for 10 minutes; stir occasionally.Lightly grease the bottom of a 9 x 13 inch baking pan. Place a couple ounces of chicken and a few florets of broccoli onto a crepe, gently roll close, and place in the pan. Once you have filled all 8 to 10 crepes, pour the remaining sauce over them. Bake for 20 minutes uncovered in a 350°F oven. You are just warming everything through. Serve immediately.
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