Many of my breakfast entrees can easily be used as a dinner main course. This is one of them. It is also my favorite new main course dish of 2013!
1 C flour
1/8 tsp salt
1 ½ C milk
Spray oil or butter
2 Tbsp butter
1 bunch green onions or med to large onion chopped up
6 oz white mushrooms, cleaned and sliced
Couple of ounces of spinach (optional)
½ tsp of salt
2 lbs. chicken, figure about 4 oz. of chicken per crepe. (Either buy boneless breasts and cook in a little water on the stove top or buy one of those cooked chickens from the store and pick it clean. Let the hot chicken breasts cool in the fridge and then slice very thin.)
4 Tbsp of butter
4 Tbsp of flour
2 C milk
¼ tsp pepper
1 C Swiss cheese shredded
1/3 C fresh grated Romano or Parmesan cheese
¾ C light cream (half and half)
2 Tbsp chopped up fresh parsley
2 Tbsp butter
½ C seasoned bread crumbs
1 C sugar
1 C orange juice
1 bag of fresh cranberries. (I buy many bags when in season, and freeze them whole.)
Beat flour, salt, eggs and milk together to form the crepe batter and let rest for an hour or longer. I usually let the milk and eggs come to room temperature before mixing, or you can microwave the milk to about 70 degrees.
Melt 2 Tbsp of butter in a large skillet. Add onion and saute till limp. Add mushrooms and stir till cooked. Add chicken, sliced very thin rather than chopped, salt, and stir.
Melt 4 Tbsp of butter in a 4 quart pot. Add flour and stir until smooth. Slowly pour the milk into your “roux” and stir rapidly until no lumps. Cook over medium heat until it starts to boil and thicken. Add remaining salt and pepper. Stir in grated Swiss cheese and fresh grated Romano or Parmesan cheese. Heat until melted then add one cup of the sauce to the chicken mushroom mixture and stir. Add ¾ cups half and half to the remaining sauce and stir until smooth.
To make your crepes heat a 7” crepe pan over medium high heat. Spray pan and put about a ¼ cup of crepe batter in pan and swirl to cover the bottom of the pan. When light brown, flip over and brown other side. I then flip them out onto a piece of parchment paper or on a granite counter top and get another crepe cooking. While waiting for the next crepe, place about a ½ cup of the chicken mixture down the middle of the crepe. Roll and place in a sprayed 9X13 pan. Mixture should make about 8 crepes. When done with the crepes and chicken mixture, spread remaining cheese sauce on top of the 9X13.
Take 2 Tbsp of butter and melt it in a frying pan. Add the bread crumbs and mix thoroughly. Cut up the parsley and add it to the bread crumbs. Sprinkle the whole mixture on top of the cheese sauce.
At this point, you can bake it in a 350F degree oven for 20-30 minutes until bubbly, or cover and place in the fridge overnight and bake off the next day. If in the fridge, let set out a half hour ahead of baking time and it will then take 30+ minutes to get warm and bubbly in the oven.
When you are lifting these out of the 9X13, you really don’t need to cut them, just put a spatula or two under and lift up.
I like to put about a ¼ cup of cranberry relish on top. In a 2 quart pot on medium heat mix 1 cup orange juice and 1 cup sugar till dissolved, then add one bag of cranberries and bring to a boil. Reduce heat to low and cook on the stove till the cranberry’s pop about 20 minutes. Remove and store in the fridge until needed.
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2 C chopped cooked ham
½ C chopped onion
½C chopped green or red peppers
1 T olive oil
8 flour tortillas
2 C shredded cheddar cheese
2 C half and half
1 T all-purpose flour
¼ t garlic powder
½ t hot sauce
1C shredded cheddar cheese
8 sprigs of rosemary
In a skillet with the olive oil sauté the onion and green pepper for a couple of minutes then add the ham for another minute. Divide into eighths and place down the center of each tortilla. Place ¼ cupful of cheese on top and roll up tightly.
Spray a 9X13X2 pan with cooking spray. Place rolled up tortillas, seam side down. Mix eggs, cream, flour, garlic powder and hot sauce with an electric beater, and then pour the liquid over the tortillas. Cover with plastic wrap and refrigerate overnight.
In the morning, remove ½ hour before putting in a preheated 375 degree oven, uncovered. Bake about 45 minutes then sprinkle with 1 cup cheese. When melted, take out and garnish with salsa, sour cream and a sprig of rosemary! Yield: four to eight servings.
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