The Month of French – Chicken Crepes with Blue Cheese and Pistachios

Chicken and Blue Cheese Crepes
These crepes are inspired by a little restaurant in Hollywood that used to be my local hangout. There are a few different chicken fillings you could use for this.  Because I had the ingredients for Chicken with Gorgonzola and Pistachios, I used that, but you could do this with a Mornay sauce, or even a can of Chicken a la King.

YouTube Video for Crepes with Chicken with Blue Cheese and Pistachios

To make the crepes, you will need a crepe pan.  They are much flatter than a regular skillet so it’s easier to flip the crepe.  I also suggest getting a wooden spatula for flipping because they do a much better job than a traditional spatula, and they will not hurt the pan.  Please have a look further down the page to see what products I used and where to get them.

The Month of French - Chicken Crepes
Author: 
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Chicken filled crepe

Chicken filled Crepe

Ingredients
For the Crepes
  • 1 cup sifted all-purpose flour
  • 2 eggs
  • 3 tbsp butter, melted
  • 1/8 tsp salt
  • 1/2 cup water
For the filling
  • 2 Chicken breasts Boned
  • 1 cup Sliced mushrooms
  • 1/4 cup Gorgonzola Cheese
  • 1 Garlic Clove
  • 1/2 cup Dry White Wine
  • 1/2 cup Heavy Cream
  • 1/2 cup Pistachio Nuts
Instructions
To Make the Crepes
  1. Have ready your crepe pan, a large bowl, a plate and five or six sheets of waxed or parchment paper.
  2. In a large bowl, beat the eggs. Add salt, milk and the melted butter. Whisk together. Add the flour and stir until there are no lumps. Gradually add the water and stir carefully to combine. Leave it sit for 30-60 minutes on the counter or overnight in the refrigerator.
  3. When the batter is ready, preheat the pan and put a little bit of oil to prevent sticking. Pour in a ladle of batter, spread it around and wait for it to bubble. When it's bubbling. use the turner to flip the crepe. Let the flipped crepe sit for about 15 seconds, then put it on a plate. Use wax paper between the layers so they won't stick together.
  4. See the picture below:
  5. Flipping a crepe

    Flipping a crepe

To Make the Filling and Assemble
  1. Shell the pistachio nuts. Heat a pan and toast the nuts in it, stirring often to prevent burning. Chop into a coarse chop and set aside.
  2. Cut the chicken into one-inch pieces and set aside. Put the butter into a saute pan, melt, then add garlic. Saute until translucent, then add mushrooms. Saute mushrooms and add about a tablespoon of white wine. Cook the mushrooms until they brown, then remove from the pan and set aside.
  3. Put more butter into the saute pan, then add chicken pieces. Saute on high heat until they are browned nicely on all sides. Remove from the pan, and deglaze with wine. Cook the wine down, then put the chicken back. Add the cream, and cook down until the cream has thickened. Add half of the nuts, leaving the rest for garnish. Add the cheese at this point. Then add the mushrooms.
  4. Put some of the chicken and sauce in the middle of each crepe and roll up on each side.
  5. Crepe with Chicken

    Crepe with Chicken

  6. Put two filled crepes per person. Spoon a little of the sauce over the crepes as well and garnish with parsley.
Notes
If you do not like Blue Cheese, you could substitute a good Swiss cheese.
Nutrition Information
Serving size: 1 crepe Calories: 373 Fat: 23 g Saturated fat: 10 g Unsaturated fat: 3 g Carbohydrates: 22 g Sugar: 2 g Sodium: 323 mg Fiber: 2 g Protein: 19 g Cholesterol: 242 mg

 

Products I Used

Note that I do not receive any compensation for these links to Amazon products. I just put them here so it’s easy for you to find them.

Cuisinart Crepe Pan

Cuisinart Crepe Pan

Wooden Crepe Spatula Kit

Wooden Crepe Spatula Kit

The Month of French - Chicken Crepes with Blue Cheese and Pistachios

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

6 Responses to The Month of French – Chicken Crepes with Blue Cheese and Pistachios

  1. Bob says:

    I’m making this for my wife for Mother’s Day. I think she’ll really like it. Thanks for posting.

  2. Edwina says:

    Made this last night. It was delicious. I didn’t use the blue cheese, but it was just right.

  3. Mark says:

    Great delivery. Wonderful presentation. Keep up the good work.

    And it tasted good, too.

  4. Mindy says:

    So, this was the month of French, when is the month of Mexican?

  5. Mike says:

    Thanks for finally talking about French food. I really liked this, and I’ll be back to see what other countries you are going to explore. When is German?

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