Chicken Crepes – Slow Cooking

Crock Pot Recipes

Main Dish - Poultry Recipes

Try our Chicken Crepes recipe It is a slow cooking crepe recipe. This easy crepe recipe pairs with a broad variety of red and white wines. Red wines include: Barbera, Carmenere, Chianti, Pinot Noir, Sangiovese, and Red Burgundy. White wines include: Chardonnay, Pinot Gris, Viognier, and Gruner Veltliner. Chef Vivant recommended best wine pairing is Chardonnay.

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Chicken Crepes
Chicken Crepes
Prep Time 50 minutes
Cook Time 3-5 hours
Servings
Servings
Ingredients
Crepe Batter
Prep Time 50 minutes
Cook Time 3-5 hours
Servings
Servings
Ingredients
Crepe Batter
Chicken Crepes
Instructions
  1. Place chicken in slow cooker, add stock cubes, onion and herbs and cover with water. Cook on low for 4-5 hours or high for 3-4 hours. Remove chicken and chop flesh finely, discarding skin and bones. Save 1/2 cup of the chicken stock. Melt butter in skillet and saute green onions and mushrooms until softened but not brown. Blend in flour, season and cook for 1 minute.
  2. Combine the milk and stock and add to the pan gradually, stirring. Add sherry and cream, cook gently until stock thickens. Adjust seasoning if necessary and fold into cooked chicken and hard-boiled eggs. Keep mixture warm in slow cooker on high, with the lid slightly ajar.
  3. Make crepe batter. See below.
  4. Preheat the oven to 180°C/360°F. Place a spoonful of chicken sauce onto each crepe, roll up and place into a greased ovenproof dish. Cover the chicken with some of the sauce and bake for about 10 minutes. Serve remainder of sauce in a small bowl at the table.
  5. Pairs with a broad variety of red and white wines. Red wines include: Barbera, Carmenere, Chianti, Pinot Noir, Sangiovese, and Red Burgundy. White wines include: Chardonnay, Pinot Gris, Viognier, and Gruner Veltliner. Chef Vivant recommended best wine pairing is Chardonnay.
Crepe Batter
  1. To make the batter, sift the flour and salt together and make a well in the center. Add the eggs, oil, and one cup of milk. Beat gradually folding in the flour from the sides. Slowly add remaining milk and 4 tablespoons water, making a thin batter. Cover and set aside for at least one hour. Heat a little butter in a heavy-based 15cm/6 in skillet. Add a little batter and tilt pan so that batter spreads evenly. When cooked on one side, turn and cook other side. Place crêpes in a tea towel to keep warm.
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