Springtime invites outdoor dining. Whether it’s a favorite bistro, the backyard patio or the balcony view, an evening filled with great conversation, a delicious meal and wine ignites ones imagination for travel planning or romance. These quintessential moments spark a toast to the enjoyment of life. Our at-home cafe moments are nicknamed The Loft Cafe. As with outdoor cafes, crepes are reminiscent of a European style and crepes can be prepared for breakfast, lunch, dinner or dessert only. From chicken crepes to Crepes Suzette, all are memorable…but isn’t that the intention of a heart-felt dining experience?
Chicken Crepes
Pancake Batter: 1 cup flour, 1 Tb. oil, 1 egg, 1, yolk, 1 cup milk. Mix well and brown in a crepe pan.
Chicken Crepe Filling: Boil a whole chicken the night before . Drain the broth and refrigerate. Refrigerate the chicken. The next day, break the chicken into small pieces, removing the skin and bones. In a sauce pan, heat 2 cups of chicken pieces, 1 cup of sliced mushrooms and 2 oz. butter. Stir 1/4 cup of flour into 1 cup of the strained pre-heated chicken stock. Pour the chicken stock into the sauce pan. Heat thoroughly. Top off with 2 Tbls. of heavy cream.
Beurre Blanc Sauce: Use 1/2 stick of butter and an equal about of flour. Preheat 1cup of whole milk with 1 cup of cream in a 2 cup measuring cup. In a skillet, melt the butter and sprinkle on the flour. Stir constantly with the flat edge of a spatula to completely mix the two ingredients. A little at a time stir and add the milk/cream mixture. Stir and heat until thick. (As an option to thicken quickly add fresh shredded Parmesan cheese.) Season with a touch of salt and white pepper.
Assemble the crepe by rolling up the chicken mixture inside each crepe. Top with the Beurre Blanc sauce and chopped fresh herbs. Serve with white wine.