Coq Au Vin Blanc Crepes

Directions

Crepe Filling Preparation:

1. Preheat oven to 350 degrees Spray a medium large, deep baking/ casserole dish with olive oil or canola spray and set aside.

2. Prepare your crepes and set aside on a cutting board- flat for use later, or make a day in advance and store flat in the fridge. If reheating crepes I like to heat them up for 5-8 seconds in microwave before rolling to keep them from cracking

3. Heat a large skillet over medium high heat, add a splash of olive oil and chopped yellow onions. 

4. Sauté the onions for 2-3 minutes or until they are translucent.

5. Add garlic, spices, and chicken.

6. Heat for 3-4 minutes, stirring occasionally then remove from heat into a medium bowl to cool.

7. Once cooled slightly, stir in the Ricotta cheese, Gruyere cheese, fresh chives, and salt and pepper. 

8. Set aside for crepe assembly.

Crepe Assembly:

1. Take 2 large spoonfuls of filling and layer lengthwise down the center of each crepe.

2. Roll your crepes and carefully place each one next to each other in your baking dish.

3. Continue with remaining crepes.

4. Once you have finished rolling and placing all of your crepes in your dish, sprinkle with salt & pepper, cover with tin foil,  and place dish on the middle oven rack and cook for 20- 25 minutes.

5. Begin preparing your sauce- see below instructions.

6. Once crepes are finished, remove from the oven for plating.

Sauce Preparation:

1. In a medium saucepan, heat 1 1/2 Tbsp of olive oil over medium heat.

2. Add your shallots, and cook for 1-2 minutes- until translucent.

3. Add your mushrooms and sauté for about 4-5 minutes over medium heat.

4. Add fresh Thyme, Herb de Provence, and a dash of salt and pepper.

5. Reduce heat slightly and make a small well in the center of your pan.

6. Add 2 Tbsp. of butter and let melt.

7. Add flour to the melted butter and whisk continuously to combine in pan for 2-3 minutes, or until a light golden brown roux has formed.

8. Whisk in your white wine and let it cook down for 2-3 minutes.

9. Then add your chicken broth and stir well to combine all of your ingredients.

10. Once your sauce has begun to reduce and thicken up, add your cream and whisk /stir well to combine.

11. Let this simmer for 15-20 minutes over medium low heat until your sauce is thickened and creamy.

12. Once done, remove from heat. 

Crepe Plating:

1. Place 2 crepes on each serving plate.

2. Layer 2-3 spoonfuls of mushroom sauce on top.

3. Sprinkle with freshly grated Parmesan cheese and fresh chives, and salt & pepper.

4. Serve with favorite side salad or vegetable side.