Tyson Chandler Crepes


by gmt


Posted on July 18, 2011 at 7:06 AM


Serves 8
The Crepe:
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1/4 cup cream
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted, more as needed
Combine all ingredients and chill for about an hour. Pour contents into sauté pan until liquid is spread out into a thin layer; once browned, flip and let it cook for an additional 30 seconds.
1 roasting chicken.  Sprinkle with salt and pepper, other herbs as desired.  Place chicken in a shallow roasting pan and roast at 350° until done.
Creamy Bacon Sauce
1 cup cream
9 slices bacon
Corn starch slurry
8 diced Shallots
3 tbsp butter
1.     Cook & render bacon until it is crisp.
2.     Stir in shallots and butter -- Cook until shallots are translucent (about 5 minutes).
3.     Stir in cream and bring to a simmer on low heat stirring occasionally until cream thickens.
4.     Season with salt & pepper; set aside.
Crepe Contents:
Sautee Button Mushrooms (amount varies on taste) until brown; shred roasted chicken; combine sautéed Mushrooms, Roasted Chicken, 2 cups of fresh baby spinach into Bacon Sauce.  Let simmer to combine flavors for 5 minutes.