Stuffed Crepes Recipe
Fresh Roasted Chicken, Spinach, Veloute Sauce, Fried Eggs, with Truffle Infused Crumbs
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Ingredients
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Stuffed Crepes
Method
Preparation
Make the Crepes
In a mixing bowl, whisk together the flour, milk, and eggs until smooth. Heat a non-stick skillet over medium heat and add a little butter. Pour about 1/4 cup of the batter into the skillet, swirling to coat the bottom. Cook until the edges start to lift and the bottom is golden brown, about 1-2 minutes. Flip and cook for another minute. Repeat until all batter is used, stacking crepes on a plate.
Prepare the Veloute Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and bring to a simmer. Add heavy cream, salt, and pepper. Cook until thickened, about 5 minutes. Set aside.
Sauté the Spinach
In a skillet, add a little butter and sauté the fresh spinach until wilted. Season with salt and pepper.
Assemble the Crepes
Take a crepe, fill it with the chicken and spinach mixture, and fold it over. Place in a serving dish.
Prepare the Truffle Crumbs
In a small bowl, mix together panko breadcrumbs and truffle oil. Toast in a skillet over medium heat until golden brown.
Serve
Top the stuffed crepes with more veloute sauce, place a fried egg on top of each crepe, and sprinkle with truffle-infused crumbs. Serve immediately.