Fantastic! This was a really complicated recipe, I would suggest definitely breaking it down into sections, some of which can be made ahead.
Source Author: Philippe Piel, chef, ICI restaurant
Chicken and Mushroom Crepes with Tarragon Velouté
- 12 6- inch crepes
- 2 cups assorted mushrooms
- 1 shallots diced
- 1 chicken breast roasted, diced
- 1 Tbs butter
- 1 cup béchamel sauce
- 1 Tbs parsley chopped
- 1 Tbs tarragon chopped
- Salt and pepper to taste
- Crepe batter
- 12 oz all-purpose flour
- 6 eggs
- 1 pinch salt
- 1 quart whole milk
- 4 oz butter melted
- Béchamel sauce
- 1 1/2 oz melted butter
- 1 1/2 oz cooking oil
- 2 cups milk
- Salt pepper and ground nutmeg
- Velouté sauce
- 2 shallots
- 1/2 cup white wine
- 1 cup heavy cream
- 1 Tbs veal stock
- 1 Tbs tarragon Seasoning to taste
Mix the flour, salt and egg together, adding the milk bit by bit until you get a smooth mixture. Add the melted butter and rest in the fridge for two hours before using. Add a bit of water if too thick. When ready, cook some crepes on both sides in an eight-inch nonstick pan. If making ahead, separate with waxed paper and refrigerate.
Melt the butter in a pot. Add the flour and mix well. Cook for few minutes without color. Add the milk and bring to a boil, gently mixing well. Season to taste and reserve.
Chicken and Mushroom Mixture
Roast a chicken breast. Sauté the seasonal mushrooms together with chopped shallots and herbs in butter. When warmed, dice the chicken in small cubes. Mix chicken, mushrooms and some béchamel to bind everything together. Fill some crepes that you are going to fold in 3 and then in 2nds.
Sauté the shallots in butter. Deglaze with white wine, reduce, add cream, reduce, and add veal stock. Finish with herbs and seasoning until you get a smooth sauce.
Heat a pan and sauté the crepe gently with butter on both sides. Finish in the oven for few minutes. Sauté some mushrooms on the side with shallots and herbs in butter.
Display the crepes on top of each other, topped with mushrooms, then the sauce.