Normandy-Style Crêpes with Chicken, Bacon & Apples
These savory French crêpes combine chicken, apples, bacon, and cider cream for a comforting dish that’s weeknight easy.
Prep Time:
40 minutes
Cook Time:
30 Minutes
Yield
4 Servings
Ingredients
For Crepes
2 large Eggs
3/4 C Milk
1/2 C Water
1 C Gluten Free Baking Flour
3 T. Melted Butter
For Filling
3 T. Butter
3 T. Gluten Free Baking Flour
1 Rotisserie chicken, shredded
1 Onion, chopped
3 Bacon, thick slab
1 Pint, Heavy Cream
4 oz. Cider
4 oz White Wine
2 C. Chicken Stock
2 Apples, peeled and chopped
2 Celery stalks, chopped
4 oz Brie, chopped into small pieces (Swiss, Havarti, Gruyere work well)
1 T. Tarragon, chopped
1 t. White Pepper
1 t. Nutmeg
Salt & Pepper to taste
Cooking it is one joy — serving it beautifully is the other.
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Preparation
Crepes
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 9- or 10-inch non-stick pan. Add oil to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate. Continue until all batter is gone.
Filling
Shred chicken and place in a large mixing bowl. Finely chop the brie and add to the mixture.
In large skillet, brown off bacon, pull, drain and chop. Add to bowl. Add 2 T. olive oil to the bacon fat and sauté onion, celery, until somewhat soft. Add apples, tarragon and white pepper and continue to cook until the apples are cooked but still have a bite. Deglaze with half of the wine and half of the cider. Add the vegetables to the bowl.
In the same skillet, melt the butter and stir in the flour to make a roux. Once the roux is cooked, add the chicken stock, wine, cider, heavy cream, nutmeg, salt and pepper. Whisk to thicken.
Add half of the sauce to the mixing bowl and combine ingredients well. Roll filling in crepes and place in a rectangular baking dish. Bake 20 minutes. Add the remaining sauce on the crepes and return to over for an additional 15 minutes.
Serve and enjoy!