Yield: 12 Servings
|1 cup||All-purpose flour|
|1 teaspoon||Cooking oil|
|¼ teaspoon||Baking powder|
|6 mediums||Green onions|
|1 tablespoon||Olive oil|
|1½ cup||Chicken breast; chopped, cooked|
|¼ teaspoon||Ground white pepper|
|½ cup||Chicken broth|
|⅓ cup||Dry white wine|
|5 ounces||Boursin cheese|
|⅛ teaspoon||Dried tarragon; crushed|
|\N \N||Red sweet pepper; optional|
"Flat crepes take on an added dimension when turned into small chicken-filled packets called 'purses'." Crepes: In a blender combine milk, flour, egg, oil, baking powder and ¼ teaspoon salt. Cover and blend until smooth. Heat lightly greased nonstick 7" skillet over medium high heat.
Remove from heat; spoon 2 tablespoons batter into center of skillet. Lift and tilt skillet to spread batter. Return to heat, cook 1 minute or until light brown. Turn and cook second side 30 seconds. Slide finished crepe onto plate lined with paper towels. Repeat keeping crepes covered. Set aside. Filling: Thinly slice white parts of green onions; reserve 12 whole green top pieces. In a large skillet bring ½ cup water just to boiling.
Add green onion tops; cook 30 seconds, rinse in cold water, drain, set aside. Heat oil over medium high heat. Add white parts of green onions, chicken and white pepper; cook until chicken is heated through. Add broth and wine; bring to boiling. Reduce heat. Simmer 5-7 minutes or until liquid is reduced by half. Add cheese and tarragon; cook and stir until cheese is melted. Strain. Reserve liquids for sauce and solids for crepe filling.
Cover sauce; keep warm. Construction: Spoon 2 tablespoons filling on to a crepe. Gather up edges to make a 'purse'. Tie purse closed with a cooked green onion top. Spoon 1 tablespoon sauce onto each plate; set purse in center. Garnish with red pepper. Better Homes and Gardens, "Good things in small packages", January 1998.
Recipe by: Better Homes and Gardens, January 1998, Page 122.
Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997