Heat a Dutch oven over high heat and add the oil. Add the mushrooms and saute until golden brown.
Add the shallots and sherry and cook down until the liquid has evaporated.
Season with salt and pepper and add the cream. Bring to a boil and then reduce the heat to low. Add the cooked chicken and simmer for 8-10 minutes or until the sauce has thickened. Keep warm while you prepare the crepe.
Whisk the buckwheat flour, water, salt, black pepper, and white pepper together.
Heat a griddle to 400 degrees F and oil well. Use 1/4 cup of the batter to make a thin crepe on the griddle and cook on both sides (about 1 minute each side), repeat 3 more times, making 4 crepes. Store each crepe on a plate with parchment paper between each while
PREPARING THE OTHERS.
Oil the griddle again and place a crepe on to the griddle. Melt 1/4 of the cheese on to the crepe. Use tongs and pull out some chicken and mushrooms and lay it on half of the crepe. Fold the crepe in half and brown well on both sides (about 4 minutes each side).
Place the filled crepe on a clean plate and top with more chicken and mushroom sauce.
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