• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 6 lb Chicken
  • 1 Rib celery
  • 1 Bay leqf
  • 4 Shallots
  • 1 Carrot sliced
  • 3 tb Butter
  • 4 tb Flour
  • 1 1/2 c Chicken broth
  • 2 c Mushrooms sliced
  • 2 Egg yolks
  • 1/2 c Heavy cream
  • Salt and pepper to taste
  • 1/2 tb Sweet basil
  • 6 Crepes large
  • 1 tb Parmesan cheese
  • Paprika


1. Cover chicken and vegetables with water and cook until chicklen is

2. Remove chicken, strain stock through folded cheesecloth and reserve.
Bone and dice chicken

3. Make a roux with the butter and flour, add the chicken broth and cook
until thicken.

4. Whisk cream and eggs togrther; temper with a little of the sauce then
add it to sauce. Add seasonings

5. Fold chicken and mushrooms into half of the sauce.

6. Place 1 cup of mixture on each crepe, roll and place in a baking dish.

7. Cover with remaining sauce, sprinkle with cheese and paprika to color.

8. Bake at 350F for 15 minutes

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