Crêpes avec Volaille et Pomme

Crêpes avec Volaille et Pomme Recipe from Egypt | Ingredients: margarine, flour, salt, turkey, chicken, apple, celery, onion, Old Bay, all purpose flour, baking powder, milk, egg

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Crêpes avec Volaille et Pomme is a delicious and savory dish that combines tender turkey, crisp apples, and a creamy sauce all wrapped up in delicate crêpes. This recipe is perfect for a special brunch or dinner and is sure to impress your guests with its elegant presentation and rich flavors.

History

The origins of this recipe can be traced back to French cuisine, where crêpes are a popular dish enjoyed both sweet and savory. The combination of poultry and fruit is a classic pairing in French cooking, creating a harmonious blend of flavors and textures.

Ingredients

3 tbsp margarine or butter
3 tbsp flour
0.5 tsp salt
2 cups turkey or chicken broth
1.5 cups finely cut up chicken or turkey
0.67 cup chopped apple
1 medium stalk celery, chopped (about 0.5 cup)
2 tbsp chopped onion
seasoning such as Old Bay to taste

Crêpes

1 cup all-purpose flour
0.25 tsp baking powder
0.25 tsp salt
1.25 cups milk
1 egg
1 tbsp melted margarine or butter

How to prepare

Crêpes

In a mixing bowl, combine flour, baking powder, and salt.
Stir in the remaining ingredients.
Using an electric hand mixer, beat the mixture until smooth.
Lightly butter a 7 or 8-inch skillet and heat it over medium heat until the butter starts to bubble, being careful not to burn it.
Pour a scant quarter cup of batter into the skillet for each crêpe.
Immediately rotate the skillet to ensure the batter covers the bottom in a thin film.
Cook until the crêpe turns light brown.
Gently run a wide spatula around the edge to loosen the crêpe, then flip it and cook until the other side is light brown as well.
Stack the cooked crêpes on wax paper to prevent sticking.
Keep them covered to prevent drying out.

Filling

In a saucepan, heat the margarine over low heat until melted.
Blend in the flour and salt.
Cook over low heat, stirring constantly, until the mixture becomes smooth and bubbly. Remove from heat.
Stir in the broth.
Heat the mixture until it starts boiling, stirring constantly.
Boil and stir for one minute.
In a separate bowl, mix the chicken, apple, celery, onion, and 0.75 cup of the thickened broth.
Place a scant 0.25 cup of the chicken mixture in the center of each crêpe and roll them up.
Arrange the crêpes seam side down in an ungreased oblong baking dish, measuring 13 x 9 inches.
Pour the remaining broth over the crêpes.
Cook uncovered in a preheated 350°F (177°C) oven until the crêpes are hot, which should take about 20 minutes.

Variations

Substitute the turkey with chicken or ham for a different flavor.
Add mushrooms or spinach to the filling for extra nutrients and flavor.
Use different fruits such as pears or cranberries for a unique twist.

Cooking Tips & Tricks

Make sure to cook the crêpes on medium heat and rotate the skillet to ensure an even coating of batter.

- Be careful not to overfill the crêpes with the filling, as this can make them difficult to roll up.

- To prevent the crêpes from drying out, stack them on wax paper and cover them while you prepare the filling.

- For a richer flavor, you can add herbs or spices such as Old Bay seasoning to the filling mixture.

Serving Suggestions

Serve Crêpes avec Volaille et Pomme with a side salad or steamed vegetables for a complete meal. Pair it with a glass of white wine or sparkling cider for a special touch.

Cooking Techniques

The key cooking techniques for this recipe include making the crêpes, preparing the filling, and assembling the dish before baking it in the oven.

Ingredient Substitutions

You can use vegetable broth instead of chicken broth for a vegetarian version of this dish.

- Margarine can be substituted for butter in the filling.

- Gluten-free flour can be used to make the crêpes for a gluten-free option.

Make Ahead Tips

You can prepare the crêpes and filling ahead of time and assemble the dish just before baking. Store the crêpes and filling separately in the refrigerator until ready to use.

Presentation Ideas

Arrange the crêpes on a platter and garnish with fresh herbs or a drizzle of sauce for an elegant presentation. Serve them on individual plates for a more formal setting.

Pairing Recommendations

Crêpes avec Volaille et Pomme pairs well with a crisp white wine such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, try sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Crêpes avec Volaille et Pomme contains approximately 300 calories.

Carbohydrates

Each serving of Crêpes avec Volaille et Pomme contains approximately 25 grams of carbohydrates.

Fats

Each serving of Crêpes avec Volaille et Pomme contains approximately 15 grams of fats.

Proteins

Each serving of Crêpes avec Volaille et Pomme contains approximately 12 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (butter, milk) and gluten (flour), so it may not be suitable for individuals with dairy or gluten allergies.

Summary

Crêpes avec Volaille et Pomme is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Crêpes avec Volaille et Pomme is a delightful dish that combines tender turkey, crisp apples, and a creamy sauce all wrapped up in delicate crêpes. With a balance of flavors and nutrients, this recipe is sure to become a favorite for special occasions or everyday meals.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Crêpes avec Volaille et Pomme. It was a warm summer day, and I was visiting my friend Marie in the south of France. Marie was an incredible cook, and she had invited me over for lunch. As soon as I walked into her kitchen, I was hit with the most amazing aroma of herbs and spices.

Marie had a large pot simmering on the stove, filled with tender pieces of chicken and slices of apples. She was also preparing a stack of delicate crêpes, which she would use to wrap the chicken and apple mixture in. I watched in awe as she effortlessly flipped the crêpes in the pan, creating perfectly golden brown circles.

As I sat down at the table to eat, Marie served me a plate of the most delicious looking crêpes I had ever seen. The combination of the savory chicken and sweet apples, wrapped in the light and fluffy crêpes, was a revelation. I savored every bite, savoring the flavors that danced on my tongue.

After lunch, I asked Marie for the recipe, eager to recreate this amazing dish at home. She smiled and handed me a worn piece of paper, filled with her handwritten notes and scribbles. She explained that she had learned the recipe from her grandmother, who had passed it down to her.

I took the recipe home with me and immediately set to work in my own kitchen. I carefully followed each step, from marinating the chicken in a blend of herbs and spices, to sautéing the apples until they were caramelized and fragrant. The crêpes took a bit of practice to perfect, but soon I was flipping them with ease, just like Marie had done.

As the dish came together, I couldn't help but feel a sense of pride and accomplishment. The familiar scents of herbs and spices filled my kitchen, transporting me back to that warm summer day in France. When I finally sat down to eat, I closed my eyes and took a bite, savoring the flavors that brought back memories of friendship and connection.

Over the years, I have made Crêpes avec Volaille et Pomme countless times, each time tweaking the recipe to suit my own tastes. I have shared the dish with friends and family, who have all raved about its deliciousness. And every time I take a bite, I am reminded of that special day in Marie's kitchen, where I first discovered the magic of this recipe.

I am grateful for the opportunity to learn from Marie and her family, to carry on their tradition of cooking and sharing delicious meals with loved ones. The recipe for Crêpes avec Volaille et Pomme will always hold a special place in my heart, reminding me of the power of food to bring people together and create lasting memories. And for that, I am truly thankful.