Ladies and Gentlemen, we have a winner! Not satisfied with the results of The Great Crepe Experiment, I worked on it a little more. Those that know me understand my drive to focus on a problem until I get it right can be rather aggravating at times, but in this case it was worth it.
I started with a recipe from Cooks.Com and embellished a bit. My lovely wife thought the results were great.
Chicken & Mushroom Crepes with a Sherry Cream Sauce
For the Crepes:
3 large eggs
1 1/2 cup milk
1/2 cup water
1 1/2 cup all purpose flour
1/4 + 1/8 teaspoon salt
3 tablespoons butter
For the Filling:
8 oz fresh button mushrooms
4 tablespoons butter
1/3 cup finely chopped onions
4 tablespoons flour
2 cups milk
2 chicken bouillon cubes
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 cup sour cream
1/4 cup sherry
2 boneless skinless chicken breast halves
3 tablespoons chopped parsley
1 each green, yellow, and red bell pepper
To make the crepes:
Melt the butter. In a blender, blend the eggs, milk, water, flour, salt, and the melted butter until smooth. Cover and refrigerate for at least an hour to give the air bubbles in the batter time to dissipate.
Set an 8-inch crepe pan over low-medium heat and wait for the pan to come up to temperature. Lift the pan off the heat, lightly butter the pan, and and pour 1/4 cup of batter into it. Swirl and tilt the pan until the batter has coated the bottom, then set it back down on the burner.
After a minute or two and using a thin spatula, lift the edge of the crepe to see if it has browned very slightly. If so, flip it over using a couple of thin spatulas. When the other side has browned, remove the crepe to a plate.
Repeat until the batter is gone. You can safely stack the crepes by placing a sheet of wax paper between each one.
To make the filling:
Grill the chicken breasts and dice them. Clean and dice the bell peppers. Clean and slice the mushrooms. Melt the butter in a large saute pan over medium-high heat. Add the mushrooms and onions, saute for about 5 minutes. Reduce the heat to low. Blend in the flour and cook for 1 minute, stirring constantly. Add the milk, bouillon cubes, salt, and pepper. Cook, stirring occassionally until the mixture has thickened. Stir in the sour cream and sherry. Ladle off about a cup of the sauce and set it aside.
To the remaining sauce, add the diced chicken and the parsley. Mix well. Spoon a couple tablespoons of this filling onto each crepe and roll it up. (At this point the crepes can be refrigerated and the saved for later. If so, warm them in the microwave before continuing)
Meanwhile saute the diced peppers in a separate pan until tender but still slightly crunchy. Set aside.
Melt 1/4 cup of butter in a saute pan over medium heat. Place 2-3 filled crepes in the saute pan for about 2 minutes until they have lightly browned. Remove then from the pan and saute the remaining filled crepes in this manner.
Place two filled crepes on a plate. Pour a little of the reserved sauce over them. Sprinkle some of the sauted diced peppers over the crepes and serve.
Makes 8-10 crepes.