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Name: Spring Chicken Crepes (Chicken Marie)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1/4 ts White pepper; 1 tb Flour; 1 Egg; Pepper; 1/4 ts Nutmeg ground fine; 1 c Flour; 1 1/4 c milk; 2 tb Butter; 1 1/2 c Heavy cream; 2 lg Chicken legs; thighs; Salt; 1/4 lb Mozzarela or soft fontina; Pepper; 1 tb Fresh basil rolled; 1/2 ts Salt; 1/4 c Parmesan or romano cheese; 1/3 lb Asparagus; 1 tb Butter (melted); 1/4 ts White pepper; Salt; 1/2 c mozzarela or soft Grated; 1 Sprigs rosemary; fresh; olive oil; 1 Carrot sliced; 1 Clove garlic smashed; Butter; 2 c Chicken Stock; 1 Stalk celery sliced; 1/4 c Parmesan or romano cheese

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INGREDIENTS

1/4 ts White pepper
1 tb Flour
1 Egg
Pepper
1/4 ts Nutmeg ; ground fine
1 c Flour
1 1/4 c milk
2 tb Butter
1 1/2 c Heavy cream
2 lg Chicken legs; thighs
Salt
1/4 lb Mozzarela ; or soft fontina
Pepper
1 tb Fresh basil ; rolled
1/2 ts Salt
ALFREDO SAUCE
1/4 c Parmesan ; or romano cheese
1/3 lb Asparagus
1 tb Butter ; (melted)
1/4 ts White pepper
Salt
CREPES
1/2 c mozzarela or soft ; Grated
CHICKEN FILLING
1 Sprigs rosemary; fresh
olive oil
1 Carrot ; sliced
1 Clove garlic ; smashed
Butter
2 c Chicken Stock
1 Stalk celery ; sliced
1/4 c Parmesan ; or romano cheese

Servings

INSTRUCTIONS

submitted by: rlarsen@pyrotechnics.com (Rich Larsen, Midlothian, IL) This recipe came about from the "freedom" given to me by my wife who said, "Go ahead and use the asparagus, I try it again." Well, the combination of flavors is great and Marie even loved it, and she doesnt like asparagus. For a variation, which I havent tried but should work well, would be to substitute broccoli for the asparagus. Perhaps a good substitution when asparagus is out of season. What I really need is a good name for the dish. any suggestions? In the meantime, Ill call it "Spring Chicken Crepes (Chicken Marie)" by Rich Larsen. Blend all ingredients for crepes to make a smooth batter. Set aside to rest while preparing chicken. Salt and pepper chicken on both sides with skin on. Add enough olive oil to brown the chicken in a medium sauce pan. Brown the chicken on both sides. Add stock, celery, carrot, rosemary, and garlic to pan. Cover and braise until chicken is cooked through and tender. While the chicken is cooking, make crepes. Heat a non-stick skillet on the stove. Pour enough batter to create a thin layer in the pan. When the crepe starts to move, flip and lightly brown the other side. You dont want the crepes to be too brown, just a light tan is perfect. Side two will not brown evenly, so just cook it until its no longer raw batter. Stack finished crepes on a plate while finishing the filling. Chop the asparagus into 1/2 inch pieces. Saute in butter and season lightly with salt and pepper. Add 1/4 cup of chicken stock from above and reduce until no liquid is left. Remove cooked chicken from the bones, discarding the skin. Reserve the carrot and dice. Chop the chicken and toss with carrot and asparagus to make a filling. Fill a crepe with the chicken mixture, and grated mozzarela. Fold in the sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates (or in a cassarole for family style) and place, covered, in a warm oven to keep warm and melt the cheese in the filling while preparing the alfredo sauce. Just before serving, prepare the alfredo sauce by melting the 2 Tbl butter in a deep skillet. Add cream and bring to a simmer. Allow to simmer until the cream is reduced slightly. Toss the grated mozzarela, flour and parmesan together. Add the pepper to the cream. Slowly add cheese mixture to the cream to melt and thicken the sauce. When all the cheese in incorporated, add the nutmeg and basil. Pour some sauce over each crepe and serve! Makes about 6 crepes. About 400 calories... per bite... DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 15 APRIL 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Spring Chicken Crepes (Chicken Marie)

1/4 ts White pepper
1 tb Flour
1 Egg
 Pepper
1/4 ts Nutmeg ground fine
1 c Flour
1 1/4 c milk
2 tb Butter
1 1/2 c Heavy cream
2 lg Chicken legs; thighs
 Salt
1/4 lb Mozzarela or soft fontina
 Pepper
1 tb Fresh basil rolled
1/2 ts Salt
 ALFREDO SAUCE
1/4 c Parmesan or romano cheese
1/3 lb Asparagus
1 tb Butter (melted)
1/4 ts White pepper
 Salt
 CREPES
1/2 c mozzarela or soft Grated
 CHICKEN FILLING
1 Sprigs rosemary; fresh
 olive oil
1 Carrot sliced
1 Clove garlic smashed
 Butter
2 c Chicken Stock
1 Stalk celery sliced
1/4 c Parmesan or romano cheese

submitted by: rlarsen@pyrotechnics.com (Rich Larsen, Midlothian, IL)  This recipe came about from the "freedom" given to me by my wife who said,  "Go ahead and use the asparagus, I try it again." Well, the combination of  flavors is great and Marie even loved it, and she doesnt like asparagus.  For a variation, which I havent tried but should work well, would be to  substitute broccoli for the asparagus. Perhaps a good substitution when  asparagus is out of season.  What I really need is a good name for the  dish. any suggestions? In the meantime, Ill call it "Spring Chicken Crepes  (Chicken Marie)" by Rich Larsen.    Blend all ingredients for crepes to make a smooth batter. Set aside to rest  while preparing chicken.    Salt and pepper chicken on both sides with skin on. Add enough olive oil to  brown the chicken in a medium sauce pan. Brown the chicken on both sides.  Add stock, celery, carrot, rosemary, and garlic to pan. Cover and braise  until chicken is cooked through and tender.    While the chicken is cooking, make crepes. Heat a non-stick skillet on the  stove. Pour enough batter to create a thin layer in the pan. When the crepe  starts to move, flip and lightly brown the other side. You dont want the  crepes to be too brown, just a light tan is perfect. Side two will not  brown evenly, so just cook it until its no longer raw batter. Stack  finished crepes on a plate while finishing the filling.    Chop the asparagus into 1/2 inch pieces. Saute in butter and season  lightly with salt and pepper. Add 1/4 cup of chicken stock from above and  reduce until no liquid is left.    Remove cooked chicken from the bones, discarding the skin. Reserve the  carrot and dice. Chop the chicken and toss with carrot and asparagus to  make a filling.    Fill a crepe with the chicken mixture, and grated mozzarela. Fold in the  sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates (or  in a cassarole for family style) and place, covered, in a warm oven to keep  warm and melt the cheese in the filling while preparing the alfredo sauce.    Just before serving, prepare the alfredo sauce by melting the 2 Tbl butter  in a deep skillet. Add cream and bring to a simmer. Allow to simmer until  the cream is reduced slightly. Toss the grated mozzarela, flour and  parmesan together. Add the pepper to the cream. Slowly add cheese mixture  to the cream to melt and thicken the sauce. When all the cheese in  incorporated, add the nutmeg and basil.    Pour some sauce over each crepe and serve!    Makes about 6 crepes. About 400 calories... per bite...    DAVE <DAVIDG@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    RECIPE ARCHIVE - 15 APRIL 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (1180g)
Recipe Makes: 3

Calories: 1117
Calories from Fat: 647 (58%)

Amt Per Serving		% DV

	Total Fat 71.8g	96 %
	Saturated Fat 37.7g	189 %
	Monounsaturated Fat 25g
	Polyunsanturated Fat 4.6g
Cholesterol 308.7mg		95 %
Sodium 1415.4mg		49 %
Potassium 930.7mg		24 %
Total Carbohydrate 63.2g		19 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 59.5g
Protein 54.6g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1117

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