Saturday, 10 March 2012

Mustard Chicken Crepes with Caramelized Onions and Spinach

I was digging through my personal-notes cookbook today to find out what I wanted to make for my birthday dinner, when I found this recipe.  I first made it in 2008, and I've only made it a couple of times since then - I'm not sure why.  These crepes are amazing.  The strong flavors mix really well together - from the mustard sauce on the chicken to the deep caramelized onions and flavorful Gruyere.  I love them so much.  They are a little bit of work to make, but not really hard.  Just a few different dishes that you keep warm until the end when you throw it all together.  

Here they are for all to enjoy!

Mustard Chicken Crepes with 
Caramelized Onions and Spinach

Other Ingredients not listed in the recipes:
  • Gruyere Cheese
  • Fresh or frozen spinach to saute

Whole Wheat Dinner Crepes
  • 3/4C whole wheat flour (buckwheat is traditional)
  • 1/4C white flour
  • 1 egg
  • 1C milk
  • 1C water
  1. Beat the egg in a medium mixing bowl.  Add the flours, then the liquids, whisking to remove all the lumps (a blender is awesome here).  Refrigerate at least 2 hours, but overnight is best.
  2.  To Cook - Have all your fillings hot and ready.  Whisk crepe batter before using.
  3. Heat a 12" skillet over medium heat.  Rub the end of a stick of butter over the skillet, then wipe with a paper towel.  Pour enough batter into the skillet, while swirling, to coat the bottom.
  4. Cook the first side until golden, then carefully flip.  When both sides are done, slide onto a plate, fill, fold and enjoy!
 Mustard Chicken
  • 4 boneless, skinless chicken breasts
  • 1/2C butter
  • 1 shallot, chopped (or 1 onion)
  • 1/2C chardonnay (or vermouth)
  • 1/2C chicken broth
  • 2T dijon mustard
  • 2T stone ground mustard (I usually end up doubling both the mustards)
  • 1/4C lemon juice
  1. Melt the butter in a large skillet over medium heat, and saute the chicken until browned.  Remove chicken with a slotted spoon and set aside.
  2. Stir the shallot into remaining butter and saute until tender.  Mix in chardonnay, chicken broth and mustards.
  3. Return chicken to skillet, stir well, cover and reduce heat to low.  Simmer about 15 minutes, stirring occasionally, until thickened.  Mix in lemon juice just before serving.  Keep hot.
  • I usually make this in my crepe skillet a couple of hours early, then transfer to another pot to re-heat just before serving.
Caramelized Onions
  • 3 onions, cut in half and thinly sliced
  • 2T butter
  • chardonnay
  1.  Melt butter in a large skillet.  Add onions and saute until they begin to stick and burn - about 10-15 minutes.  
  2. Deglaze with some chardonnay and continue to saute until they are wilted and browned - about 20-25 minutes total.  Keep warm.
Sautee fresh or frozen spinach until hot (about 1/3C per person)

To Serve
  1. Have all ingredients prepared and hot.  Prepare crepes.  As each one is completed, place on a warm plate.  
  2. Place about 1/2C chicken down the center of the crepe.  Spread spinach along the chicken, sprinkle with a good amount of shredded Gruyere, then fold the 2 sides up over the middle - press briefly to melt the cheese and make the sides stick.  
  3. Place a line of caramelized onions cross-wise on top, and serve.

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