Chicken Divan Crepes

  I felt like making something a little more special with the boneless chicken breasts I had in the fridge and remembered the delicious Chicken Divan Crepes I used to get at the crepe restaurant The Magic Pan.  I had to make up my own recipe since I couldn't find an exact match anywhere, and they turned out wonderfully.  Everything can be made in advance, which is convenient, and then assembled and baked right before serving.  I made up the crepe batter and let it stand for a good hour and a half - this allows it to relax after mixing so that the crepes are nice and thin when you cook them.  I poached the chicken breasts in stock and white wine, then diced them up and added them to my creamy sauce.  Once all the crepes were all cooked off I spooned on the filling, added some steamed broccoli florets, tucked in the sides and rolled them up.  They were then placed in the greased baking dish, topped with extra sauce, and baked at 350 F for only 20 minutes, to heat them through.  Very yummy!  With the extra few crepes I had left over I whipped up a dessert: sauteed banana slices, in butter and rum, topped with vanilla ice cream and maple syrup.  Fantastic!
  Here are the recipes for the crepe batter (which can be used in any crepe dish) and the creamed chicken.  Just let me know if you have any questions.

Crepes:

1 cup water

1 cup milk

4 eggs

1/2 tsp salt

2 cups flour

4 Tbsp butter, melted

Blend all ingredients thoroughly.  Let stand up to 2 hours.  Grease crepe pan (or 6" fry pan) and pour scant 1/4 cup batter into pan.  Swirl to coat evenly.  Cook over med. heat until bottom is golden and top is dry (about 1 min.).  Remover to plate and repeat until all crepes are done.

 

Creamed Chicken

5 Tbsp butter, melted

1/4 cup green pepper, chopped

5 Tbsp flour

dash lemon pepper

2 packets instant chicken bouillon powder

3 cups milk

3 cups cooked chicken, diced

Sauté green pepper in butter until soft.  Blend in flour, pepper, and bouillon.  Add milk gradually stirring constantly until smooth and thickened.  Reserve one cup of sauce for over top of crepes in baking pan.  Add chicken to remainder of sauce.  Let cool and assemble your crepes.

 

Comments

[Lise]

Sounds yummy! I can't wait to try it.

[Chris Carson]

Wish I lived at your place!!! I loved the Magic Pan.... Their Chicken Divan crepes and Crepes Ratatouille were good too! And their delicious dessert crepes... I think there was one with black cherries and cream cheese type filling... and I think it was flambeed!

Thanks for the recipes and constant inspiration!

[medical consultation]

I wanna taste that.. looks so very delicious.. I feel so hungry...

[Electric Crepe Maker User]

Love the crepe batter recipe! Especially that you don't add sugar to it even if you do sweet crepes. The filling should add the sweetness.

The batter recipe I used to do most of the time before finding yours was from Paul Bocuse and has beer in it :D
Here it is: http://www.bocuse.fr/recettes/ficherecette_us.asp?id=126