6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed
3/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Nutrition InfoPer Serving
Calories: 354 kcal
Carbohydrates: 20 g
Dietary Fiber: 1 g
Fat: 22 g
Protein: 17 g
Sugars: 5 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.
Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.
Make crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
Assemble and bake crepes: Preheat oven to 350 degrees F.
Spread 1/4 cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
Make topping while crepes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
Spoon topping over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
Heat butter in skillet, then add reserved asparagus tips and toss until warm.
Put 2 crepes on each of 8 plates and top with asparagus tips.
Yield: 8 servings
3. Still Hungry?
Crepes de volaille versaillaise.
Notes:
Special equipment
3-quart flameproof ceramic or enameled shallow baking dish
Cooks' note
Filling and crepes can be made 2 days ahead and kept, separately, covered and chilled
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