Chicken and Leek Beggars Purses |
|
 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 20 |
|
Ingredients:
3 eggs |
10 ounces milk |
1 -ounce butter, melted |
4 ounces flour, sifted |
1/2 teaspoon salt |
3 tablespoons chopped fresh thyme |
vegetable oil, as needed |
2 tablespoons leeks, diced small |
1 tablespoon butter |
1 chicken cutlet, diced |
1/2 cup heavy cream |
salt and pepper, to taste |
20 chives, for purses |
Directions:
1. Herb crepes:
2. Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
3. Chicken Leek Filling:
4. Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
5. Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.
|
|