Strawberry Brie Chicken Crepes Food

STRAWBERRY BRIE CHICKEN CREPES

Steps:

• Warm crepes in an oven barely turned on on a pan.
• In a frying pan, combine butter, wine, chicken soup base and strawberries.
• If using asparagus add now.
• Thinly slice chicken. And add to frying pan. Add cream and brie. When cream starts to bubble, add parmesan cheese to thicken.
• Set crepes on a plate and spoon the contents of the frying pan into the crepes and roll.
• Top with grated parmesan cheese and some of the remaining sauce with the pan.
• Garnish wish a sliced strawberry fan on top.

CHICKEN STREET CREPES

Steps:

• Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
• Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
• Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
• Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
• Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.

DELMONICO'S SMOKED SALMON AND BRIE CREPES WITH HERBSAINT BUTTER

Steps:

• Preheat oven to 350°F.
• In a saucpen, over medium heat, combine the shallots and Herbsaint.
• Season with salt and cayenne.
• Bring the mixture to a boil.
• Reduce the heat to medium-low and simmer until the mixture reduces by half.
• Add the cream and continue to cook for 2 minutes.
• Remove from the heat and whisk in the butter, a couple of pieces at a time.
• Season with Worcestershire and hot sauce (if using).
• Strain through a fine-mesh sieve and keep hot.
• Olace a couple slices each of the salmon and cheese over the bottom of each crepe.
• Roll each crepe up tightly.
• Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
• Fry the spinach until crispy, about 1 minute.
• Remove and drain on paper towels.
• Season with salt.
• To serve, spoon the sauce in the center of each plate.
• Lay a couple of the crepes in the center of the sauce.
• Garnish with some of the fried spinach.

STRAWBERRY CREPES

Steps:

• In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.
• Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.