My Grandma’s Chicken Crepes Recipe (Blogmas day 22)

This is one of my favorite recipes from Grandma Nora. As far as I know everyone loves it. Just to give you an example, when my uncle Marcus’ friends and family came to Greece from Austria for his wedding to my aunt Helen, we made this recipe. Now to prove to you its success I’m only going to say this: me and my family were of the first ones to arrive at the party, but I’ve only just now learned from my grandma that she had made these recipes. So, as you can see, my grandma’s crepes have a universal appeal.

Unfortunately, I couldn’t take any good pictures.

Ingredients:

for the crepes:

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 4 eggs
  • 2 cups milk
  • 2 tbsp melted butter (not margarine)
  • 2 tbsp cognac

for the chicken:

  • 1 big chicken
  • 6 tbsp butter
  • 6 tbsp chopped green onions
  • 1 cup chopped mushrooms (on which you’ve added salt and pepper)
  • 6 tbsp chopped parsley
  • 1 cup white wine
  • 2 chopped hard-boiled eggs
  • 40 crepes
  • 1 cup shredded cheese (preferably Emmental or Gouda)

for the sauce:

  • 6 tbsp butter
  • 6 tbsp flour
  • 4 cups broth from the chicken you boiled
  • 4 chicken yolks
  • 8 tbsp sour cream

Recipe:

for the crepes:

The ingredients will make around 40-50 crepes. This recipe is double the original (which is by Vefa Alexiadou, or at least I think so), but my grandma always makes this much. And even 40 recipes are not enough for us during Christmas.

Combine the flour and salt in a bowl. In another bowl whisk the milk and eggs. Very slowly add he dry ingredients to the mix and whisk them at a low speed until it becomes smooth. Add the butter and cognac. Put it in the fridge for 2 hours.

After 2 hours, you are ready to make your crepes. In a pan melt a little butter (not too much!) so that it doesn’t stick and add a scoop of the crepe mixture (which I think has a name in English that I cannot remember), spreading it out. When the crepe is done from the one side turn it over. When it is done take the crepe out of the pan and repeat.

This process can be made sooo much easier if you have a crepe making pan like my grandmother. (Thank you grandpa!)

for the chicken and sauce:

Boil the chicken in salted water. Drain it (but keep the broth), remove the skin and bones and cut it in small pieces pieces. You need 6 cups. Measure the broth and, if it is more than you need, boil it down to 4 cups.

Prepare the sauce: In a pan melt the butter and mix in the flour. Take it off the heat and add the broth while whisking very quickly. Put the pan back on the stove and boil it. Keep mixing the sauce with a spoon until it thickens. Remove the pan from the heat again and, while you are quickly whisking the sauce, add the eggs one by one and then the sour cream.  Put the sauce back on the stove again and mix it again for a few seconds but don’t let it boil.

In another pot, melt the butter with the onions. Add the chicken and mushrooms and stir for 2 minutes. Add the wine, the parsley, salt and pepper and let it simmer, until almost all the liquid (aside from the butter) has evaporated.

After that, take it off the stove, add the hard-boiled eggs and the sauce and combine them together. Divide the mixture into the crepes and wrap them like you would with spring rolls. Lay them on a pyrex dish, spread some melted butter on top and sprinkle some shredded cheese.

Cover them with plastic wrap and store them in the fridge or freezer. When you are ready to bake them, let them defrost completely, remove the plastic wrap, and bake them in the oven  at 175°C for 30-35 minutes.

Your crepes are ready to enjoy.

We made them in my house today and they almost evaporated as soon as I put them on the table.

So tell me…

Did you like this recipe? Would you make it yourselves? What is one of your favorite Christmas recipes? Share them with me in the comments below. And if you do make the crepes, tell me what you thought about them…

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