Another ‘Marica Cooks Monday’ success story!

This is one of those recipes that I enjoy working on throughout a rainy day. I did not use the crepe recipe as given. Rather, I used my standard crepe recipe which is approximately this:

Figure two crepes per medium egg.
1 Tbsp. flour per egg.
Enough milk to make the batter the right consistency: das ist nicht in mein (insert German word for head), das ist in (insert German for ‘my hand’). [Suek? Can you help me out on this?]

To that batter I then added the herbs and such called for in the recipe. I thought the turmeric was a colorful touch.

If I were to make this again, I would try to make the sauce a bit creamier. I used the food processor; I probably should have used the blender.

Please allow more than the 30 minutes working time!

Mr. Big Food loved it! From Fresh Ways with Poultry (1986)

CREPES FILLED WITH CHICKEN AND CORN
Serves 4

Working time: about 30 minutes; Total time: about 1 hour
Calories 385; Protein 26g; Cholesterol 121mg; Total fat 17g; Saturated fat 5g; Sodium 415mg

2 chicken breast halves, skinned, boned (about ½ lb), cut into ½-inch cubes
¼ tsp salt
Freshly ground black pepper, to taste
½ tsp safflower oil
Crepe Batter
Corn Filling and Sauce

Make crepe batter and crepes (see below). Preheat oven to 325^o. Make Corn Filling and Sauce. Fill each crepe with about 4 Tbsp Corn Filling and roll up. Grease inside of baking dish with ½ tsp oil, place rolled crepes seam-sides down in baking dish, and cover crepes with Sauce. Bake until Filling is heated through, about 20 minutes. Remove crepes from oven and garnish with remaining 1 Tbsp chives (from Filling, below)

CREPE BATTER

1 to 1 ¼ C skim milk
1 egg yolk (reserve white for Filling)
¾ C flour
1 Tbsp unsalted butter, melted, cooled slightly
½ tsp turmeric
1/8 tsp salt
Freshly ground black pepper, to taste
1 tsp fresh thyme or ¼ tsp dried leaves
½ tsp parsley, chopped
½ tsp fresh tarragon, chopped, or ¼ tsp dried leaves
½ tsp fresh mint, chopped
½ tsp safflower oil, for crepe pan (if necessary)

Whisk together 1 C milk and egg yolk, add flour in small amounts, whisking continuously until all the flour has been incorporated and there are no lumps. Stir in melted butter, turmeric, salt, pepper, thyme, parsley, tarragon, and mint. Heat a crepe pan or 6-inch nonstick skillet over medium-high heat. If using a crepe pan, pour ½ tsp oil in pan and wipe with a paper towel. Pour 2 to 3 Tbsp batter into hot pan and swirl to just coat the bottom of the pan, pouring any excess back into mixing bowl. Cook until brown, about 30 seconds, then lift edge of crepe and turn over. Cook on other side until brown, about 15 seconds longer. Slide the crepe onto a plate. “The crepe should be paper-thin; if it is not, add up to ¼ cup additional milk to the batter.” Repeat process with remaining batter to make at least 8 crepes.

CORN FILLING AND SAUCE

2 Tbsp safflower oil
1 shallot, chopped
1 ½ C uncooked corn kernels (about 2 ears)
1 C unsalted chicken stock (preferably homemade—see recipes in Basics section)
1 Tbsp heavy cream
½ C low-fat cottage cheese
2 Tbsp fresh chives, cut
1 egg white (from above)

Sprinkle chicken cubes with salt and pepper (from above). Heat 1 Tbsp oil in a heavy-bottomed skillet over medium-high heat, sauté chicken for 4 minutes, and transfer to a mixing bowl. Add remaining 1 Tbsp oil to skillet and sauté shallot for 30 seconds. Add corn and sauté for 3 minutes longer. Remove ½ C corn mixture and add to chicken for Filling. Add cottage cheese, 1 Tbsp chives, and egg white, and mix well. To prepare Sauce, add stock and cream to corn mixture remaining in skillet, and simmer 3 minutes. Purée mixture in a food processor or blender.