Sunday, June 3, 2012

Crepes with Creamy Tarragon Mock Chicken and Mushrooms

This is a variation on our recipe for Creamy Tarragon Mock Chicken and Mushrooms in Puff Pastry Shells. Here, the mock chicken mixture is served in crepes rather than in pastry shells. The result is equally elegant and equally delicious!

I like to garnish these crepes with whole tarragon sprigs. In the photo above, the sprigs I used just happened to be in blossom, so the little yellow flowers added an extra lovely touch.


2 tablespoons butter, divided
1 cup chicken-style seitan, or other non-breaded mock chicken product, thawed if frozen, diced
1 cup fresh white mushrooms, sliced
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
2 tablespoons quick-mixing flour (such as Wondra), or sifted all-purpose flour
1 cup mock chicken broth
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 to 8 Basic Skillet Crepe Shells

Preheat oven to 350 degrees Fahrenheit.

In a medium skillet, melt 1 tablespoon of the butter over medium to medium-high heat. Add the seitan, and saute until the seitan is lightly golden. Remove the seitan from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms and tarragon, and sautee over medium to medium-high heat for 3-4 minutes, until the mushrooms are soft. Remove the mushrooms from the skillet, leaving any butter and mushroom juices in the skillet. Set the mushrooms aside.

Whisk the flour into the pan juices, and then slowly whisk in the broth, salt, and pepper. (Go easy on the salt, as the broth is salty.) Whisk over medium heat for about 2 minutes, until thickened. Lower heat to medium-low.

In a small bowl, mix the egg yolk and cream. Stir 1 tablespoon of the broth mixture into the egg yolk mixture. Then whisk the egg yolk mixture into the skillet.

Add the seitan and mushrooms back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors.

In a baking dish or pan, fill the crepes with seitan-mushroom mixture. Fold each side over to enclose the filling.

Cover and bake for 10-15 minutes, until the crepe filling is bubbly.

-- 3-4 servings (2 crepes per serving)

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