These smoky chicken with cornmeal crepes are exactly what the name implies, the flavorful filling enfolded in cornmeal crepes and baked, and serve with tomatillo sauce, this is way to make Smoked Chicken with Cornmeal Crepes at home.
Ingredients:
Crepe :
3/4 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon unsalted butter, melted and cooled
3/4 cup plus 2 teaspoons chicken broth
1/2 teaspoon salt
4 teaspoons chili powder
3 large eggs
melted butter for brushing the crepes
Smoked Chicken Filling:
3 leeks, white part only, cut leeks in half lengthwise. Cut across thinly into half moons
2 1/2 pounds shredded smoked chicken
2 ½ ounces butter
2 1/2 pounds ricotta cheese
5 teaspoons minced garlic
5 teaspoons wildflower honey
5 teaspoons minced fresh thyme
1 1/4 teaspoons Dijon mustard
2 1/2 tablespoons lemon juice
Salt and pepper
Tomatillo Sauce:
3/4 cup water
4 ½ pounds tomatillos, husked and rinsed
2 small jalapeño peppers, stemmed
1 1/2 tablespoons wildflower honey
3 cups crema, crème fraîche or sour cream
1 1/2 cups watercress
3/8 teaspoon ground coriander
3/8 teaspoon ground cumin
Salt and pepper
Direction :
1. To make cornmeal crepes, combine milk, chicken broth, eggs and butter in a blender or food processor, blend on high speed until smooth. Add remaining ingredients, blend on high speed just until incorporated. Do not over mix. Place the batter to a bowl and let it stand, cover, for 1 hour or overnight.
2. Stir batter well before using. Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot, brush lightly with butter. Stir the batter, Pour a 1/4-cup of batter into pan and rotate in a circular motion to distribute batter evenly. Cook until the top appears almost dry, turn and cook until golden on second side. Transfer the crepe to a plate. Repeat with remaining batter; the crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
3. To make smoked chicken filling, preheat the sauté pan over low heat, melt butter. Add leeks and garlic; sauté 12 minutes or until soft. In a large bowl, mix leek mixture with remaining ingredients; mix well and season with salt and pepper.
4. To make tomatillo sauce, put tomatillos and jalapeños on a baking sheet. Place under broiler until skin is blackened and blistered. Flip and broil until blackened and blistered on second side. Transfer tomatillos and jalapeño in a blender jar; process until smooth. Pour into a bowl; add water, coriander, honey and cumin. Stir to blend; season with salt and pepper. Keep warm for service or heat to order.
5. To assemble, Place 1 crepe on work area. Spoon 3 tablespoons filling into crepes then roll up and roll up tightly. Repeat with remaining crepes and filling. Refrigerate, covered.
6. For each serving, to order, place 2 crepes in a buttered ovenproof dish. Bake in 325°F oven for 15-20 minutes or until filling is hot. Spoon 1/4 cup tomatillo sauce onto a plate and place crepes on top. Sprinkle with 2 tablespoons crema and garnish with 1 tablespoon watercress.
Crepe :
3/4 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon unsalted butter, melted and cooled
3/4 cup plus 2 teaspoons chicken broth
1/2 teaspoon salt
4 teaspoons chili powder
3 large eggs
melted butter for brushing the crepes
Smoked Chicken Filling:
3 leeks, white part only, cut leeks in half lengthwise. Cut across thinly into half moons
2 1/2 pounds shredded smoked chicken
2 ½ ounces butter
2 1/2 pounds ricotta cheese
5 teaspoons minced garlic
5 teaspoons wildflower honey
5 teaspoons minced fresh thyme
1 1/4 teaspoons Dijon mustard
2 1/2 tablespoons lemon juice
Salt and pepper
Tomatillo Sauce:
3/4 cup water
4 ½ pounds tomatillos, husked and rinsed
2 small jalapeño peppers, stemmed
1 1/2 tablespoons wildflower honey
3 cups crema, crème fraîche or sour cream
1 1/2 cups watercress
3/8 teaspoon ground coriander
3/8 teaspoon ground cumin
Salt and pepper
Direction :
1. To make cornmeal crepes, combine milk, chicken broth, eggs and butter in a blender or food processor, blend on high speed until smooth. Add remaining ingredients, blend on high speed just until incorporated. Do not over mix. Place the batter to a bowl and let it stand, cover, for 1 hour or overnight.
2. Stir batter well before using. Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot, brush lightly with butter. Stir the batter, Pour a 1/4-cup of batter into pan and rotate in a circular motion to distribute batter evenly. Cook until the top appears almost dry, turn and cook until golden on second side. Transfer the crepe to a plate. Repeat with remaining batter; the crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
4. To make tomatillo sauce, put tomatillos and jalapeños on a baking sheet. Place under broiler until skin is blackened and blistered. Flip and broil until blackened and blistered on second side. Transfer tomatillos and jalapeño in a blender jar; process until smooth. Pour into a bowl; add water, coriander, honey and cumin. Stir to blend; season with salt and pepper. Keep warm for service or heat to order.
6. For each serving, to order, place 2 crepes in a buttered ovenproof dish. Bake in 325°F oven for 15-20 minutes or until filling is hot. Spoon 1/4 cup tomatillo sauce onto a plate and place crepes on top. Sprinkle with 2 tablespoons crema and garnish with 1 tablespoon watercress.
No comments:
Post a Comment