How to Make Chicken Crepes

Chicken crepes are a wonderful main course that uses a rich, tender chicken stew to fill the thin pancakes. To make this recipe you will need 8 crepes (see related eHows). This rich recipe feeds 4.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 small onions
• 2 tbsps vegetable oils
• 1/4 cup thyme leaves (fresh)
• 1 rib celery
• 1/3 cup cream
• 1 small carrots
• 1 14.5-ounce can low-sodium chicken broths
• 1/3 tsp cayenne pepper
• 4 chicken thighs
• 1/2 cup fresh parsley
• salt and pepper
• 1 recipe basic crepes (see related eHow)
• 1 Recipe Basic Crepes (see Related EHow)
• Salt And Pepper
• 1 small carrots
• 4 chicken thighs
• 1 small onions
• 1/3 tsp cayenne pepper
• 1 14.5-ounce can low-sodium chicken broths
• 1/2 cup fresh parsley
• 1/3 cup cream
• 2 tbsps vegetable oils
• 1 rib celery
• 1/4 cup thyme leaves (fresh)

1. Peel and finely dice the onion, carrot and celery. Set aside.

2. Rinse the chicken thighs, pat completely dry with paper towels and set aside.

3. Heat a large saucepan over high heat and add the oil. When the oil's hot, add chicken thighs and brown on all sides.

4. Remove chicken to a plate when brown.

5. Lower the heat to medium and add the vegetables. Sauté until tender, then season with a tiny shake of salt and a generous shake of pepper. Add the cayenne.

6. Return the chicken to the pan and add the parsley, thyme and chicken broth.

7. Bring to a boil, then lower the heat, cover and simmer one hour.

8. Carefully remove the chicken from the cooking liquid.

9. Simmer the cooking liquid until it reduces to about half a cup or so. Skim off fat that rises to the surface.

10. Add the cream and continue to simmer until the mixture is very thick, about two to five more minutes.

11. Meanwhile, skin and bone the thighs. (You can also remove the skin before cooking.) The bones should slip out easily. Be sure to remove all pieces of bone and cartilage.

12. Chop the meat into medium-sized pieces and return it to the pan when the mixture has thickened. Turn off the heat and stir the meat into the liquid.

13. To serve, divide the mixture between eight crepes and roll them up. Serve two crepes per person. Spoon any extra sauce over the top and garnish with a little more chopped parsley.

Tips & Warnings

• Use homemade chicken stock if you can. If not, use low-sodium chicken broth. Regular canned broth can be unpalatably salty. Check the labels; you'll see the difference is enormous.
• You can use store-bought crepes to save time.

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