Chicken Crepes with Lemon Cream SauceServes 4 as an entree
Level of difficulty: Moderate
These crepes are so delicious and complement the lemony notes in our fruit-driven,easy on the oak Goosecross Chardonnay.
1 cup milk
¼ cup water
2/3 cup flour
3 tablespoons vegetable oil
Butter or oil for the pan, or cooking spray
4 boneless chicken breasts
½ teaspoon garlic salt
½ teaspoon paprika
Seasoning salt to taste
Black pepper to taste
2 cups jack cheese, shredded
2 cloves garlic, minced
4 tablespoons tarragon, chopped
Lemon Cream Sauce Ingredients:
4 tablespoons fresh lemon juice
2 teaspoons tarragon, chopped
1 cup crème fraiche
2 tablespoons unsalted butter
2 tablespoons shallot, minced
½ cup dry vermouth
½ teaspoon dill weed
Salt & pepper to taste
Minced parsley, chives, or tarragon for garnish
Preparation for the crepes:
Whisk the eggs until lightly beaten. Add the milk, water, flour, salt and oil. Whisk until lumps disappear. Place a crepe pan over medium-high heat. When hot, brush the pan with butter or oil. Spoon about 1/3 cup of batter into the pan, swirling it around so the batter covers the bottom of the pan in a thin layer. Cook until the crepe is bubbly on top and the edges pull up slightly. Turn the crepe and quickly cook the top side until golden. Flip crepe onto a plate and repeat with remaining batter. Use parchment paper between crepes to prevent sticking. Makes about 12 crepes.
Preparation for the filling:
Heat oven to 350 degrees. Wash chicken well and pat dry. Season chicken breasts with garlic salt, paprika, seasoning salt and pepper then place in a shallow, non-stick, roasting pan. Bake for 35 minutes, remove from oven, and let rest 10 minutes. Chop chicken breasts into ½” cubes and set aside.
Heat oven to 400 degrees. Sprinkle the chicken, shredded jack, very little garlic and a little tarragon into the center of each crepe and fold edges together to close the crepe. Secure with a wooden toothpick if necessary. Place the crepes on the cookie sheet lined with parchment paper, leaving about an inch in between each crepe. Bake in oven for 10 minutes or until the crepes are lightly crisp. Remove and serve immediately with lemon cream sauce drizzled on top.
Preparation for the Lemon Cream Sauce:
Combine the lemon juice, tarragon, and crème fraiche in a small bowl and set aside. Melt the butter in a small saucepan over medium-high heat. Add the shallot and vermouth and reduce to a glaze. Add the crème fraiche mixture and stir well. Bring to a boil, then boil and stir until sauce thickens. Remove sauce from heat. Add the dill weed, season with salt & pepper, stir well and serve. Garnish if desired.
This recipe was created by Colleen Topper, Proprietor and in-house chef at Goosecross Cellars, a small family winery in the heart of the Napa Valley. 800-276-9210
Visit the Goosecross website, goosecross.com
Complementary Wines: Chablis
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