cayenne and cook for about 1 minute. Stir in the flour and cook, whisk-
ing constantly, until the flour has lost its raw taste, about 2 minutes.
Whisk in the stock and raisins. Bring the mixture to a boil, reduce to a
simmer, and cook, whisking often, until thickened, about 5 minutes. Add
the cream, season with salt and pepper, increase the heat to high and boil
to thicken for about 3 minutes. Strain about 1 cup of the mixture through
a fine sieve to use as the sauce.
Combine the remaining cream mixture with the cooked chicken and stir
well to blend. Taste and season with salt and pepper.
Heat the oven to 350 degrees F. Lightly butter a medium baking dish.
Arrange the crepes flat on a large work surface. Divide the chicken filling
evenly among them (about 1/3 cup each), spooning it in the center of
each crepe. Roll each crepe into a thick cylinder. Arrange the filled
crepes in a single layer in the baking dish. Pour the reserved sauce over
the center of the crepes, Bake, uncovered, until the sauce is bubbly and
the crepes are lightly browned on the edges, about 20 minutes. Sprinkle
with the toasted almonds and cilantro and serve.
APPLE-FILLED CREPES WITH CARMEL SAUCE
You can make the apples a day or two ahead; use a slotted spoon to
remove them from the sauce, reserving the sauce. Cover both and refrig-
erate. Serves four.
5 large apples (about 2 1/2 lbs); I like Golden Delicious
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
1/2 teaspoons pure vanilla extract
Pinch salt
1/2 cup heavy cream
8 crepes, use the basic recipe
Vanilla ice cream or whipped cream
Peel, core, and cut the apples into 1/2 inch pieces. Set a large, heavy
skillet over medium heat and melt the butter. Add the apples and sprinkle
the sugar and brown sugar over them. Cook, covered, over medium-high
heat, until the apples begin to soften, about 8 minutes. Uncover
and continue to cook, stirring, until the apples are soft, 10 to 12 min-
utes. (The mixture will be boiling.) Sift in the vanilla and salt. Set aside
to cool.
To assemble the crepes:
Heat the oven to 350 degrees F and butter a large baking dish. Arrange
the crepes flat on a large work surface. Using a slotted spoon, remove
the apples from the sauce and divide them among the crepes, spreading
them over the surface of each crepe. Fold each crepe to make a half
moon and then fold in half again to create a thick triangle. Arrange the
crepes in the baking dish, overlapping them.
Bring the remaining sauce back to a boil. Add 1/2 cup cream and whisk
until the boiling mixture has thickened and darkened again to brown.
Drizzle about 1 tablespoon sauce over each crepe (if thereís extra sauce,
reserve it to serve at the table). Bake the crepes until the filling is very
hot, about 15 minutes. Serve warm with vanilla ice cream or whipped
cream.
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