Crepes for dinner in our family tend to be an overly sweet affair: peanut butter, syrup (not maple, since we’re Canadians we prefer golden syrup), jam, yogurt, chocolate spread… They quickly become a bit excessive, in my opinion. Not for my boys, evidently, as they’ve been known to ask for desert after such a meal. :-p
Our European friends have had us over on occasion for crepes. The Swiss, with their mini-crepe-making machine that sits table-top, cranking out 4inch wide crepes as fast as people can eat them, have impressed us with their savory crepe fillings. Yum!
While the boys stayed loyal to the sweets yesterday for dinner, Josh and I heartily enjoyed this mushroom-chicken filling. It has definitely scored “top-5” status at our house!
ok, this is not the most appealing photo, but you get the general idea.
Here’s the Recipe:
Olivia’s Mushroom-Chicken Sauce (Swiss)
300g chicken or veal, cubed
2 Tbsp butter
1 onion, chopped
In large fry pan melt butter and sauté onion and meat until just cooked.
remove from pan.
100ml white wine – add to hot (empty) fry pan and allow to reduce a bit, this allows the alcohol to burn off and removes that wine-y taste.
1 Tbsp ‘Braten sauce’ (Olivia left me hers – pictured below – which i can only assume is an instant brown gravy mix)
Mix water and gravy-mix together and add to reduced wine. Let cook until thickened.
Add to thickened sauce:
1 tin of sliced mushrooms, not the liquid. (i used half a tin, which was plenty!)
150-200ml cream (or Hopla)
Add seasoning to meat according to taste (i added a bit of paprika, basil, salt and pepper), mix.
Add to sauce.
We’ve also learned to enjoy crepes with the new Carrefour brand pesto sauce and cream cheese spread. Super easy and no cooking required.
These sauces are also great on soft tortillas. The mushroom-chicken sauce could also be served over rice or noodles.
Read Full Post »