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Chicken Crepes Florentine
Serves 4
- 1 lb (500 g) spinach leaves, coarsely chopped
- 2 tbsp butter
- pinch of grated nutmeg
- 8 crepes
- 1 cup (125 g) grated Gruyere cheese
FILLING
- 4 tbsp butter
- 3/4 lb (375 g) cremini mushrooms, quartered
- 1/3 cup (45 g) all-purpose flour
- 1 1/4 cups (300 ml) chicken stock
- 22/3 cups (375 g) diced cooked chicken
- 1 tbsp chopped fresh thyme
- salt and black pepper
STEPS :
- Make the filling: melt the butter in a heavy pan, add the mushrooms, and cook, stirring
occasionally, for 2-3 minutes.
- Add the flour and cook, stirring, for 1 minute. Remove the pan from the heat and
gradually blend in the stock. Bring to a boil, stirring, and simmer for 2-3 minutes.
Add the chicken, thyme, and salt and pepper to taste.
- Rinse the spinach and put into a saucepan with only the water that clings to the
leaves. Cook for about 2 minutes until tender. Drain well, squeezing to extract
any excess water, then stir in the butter and nutmeg. Spoon into a shallow ovenproof
dish.
- Divide the chicken and mushroom mixture among the 8 crepes. Roll up the crepes and
place them in a single layer on top of the spinach.
- Sprinkle with cheese and bake in a 375°F (l90°C) oven for about 25 minutes, until
golden. Serve hot.
* * * Cook's know-how * * *
Ready-made crepes, available in packages at supermarkets and delicatessens, are
a convenient alternative to homemade crepes. They work particularly well in recipes
such as this one, in which they are rolled around a filling and baked in the oven.
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