These elegant crêpes stuffed with grilled chicken are all you need to indulge in a tender creamy dream. You can make the basic crêpes ahead of time to make this dish served in less than 30 minutes.
To make the batter for these blondies you need: (Nigella lawson recipe)
- 1 cup flour
- 1 1/3 cup milk
- 1 egg
- 2 tbsp melted butter
Place the batter in the refrigerator for half an hour before using. This allows the bubbles to subside so they will be less likely to tear during cooking. This batter can stay up to 48h in the fridge. Recipe yields 6x (20cm) crêpes.
For the stuffing and sauce you need:
- 500g chicken breasts cut in medium stripes
- 150g mushroom sliced
- 1 medium onion chopped finely
- 1 tbsp butter
- 1/2 cup white wine (optional)
- 500ml heavy cream
- salt to taste
- emmental cheese for garnish
In a sauce pan, on a medium heat cook the onion and mushroom with the butter until tender and fragrant. Add the chicken and cook until well done for about 7 minutes then add the cream and wine (optional). When the first bubble starts to form, put heat to low and simmer uncovered for 5 minutes or until the sauce starts to thicken.
Remove from heat and let it cool to room temperature before stuffing the crêpes to prevent from tearing. Don’t put too much of the sauce inside the crêpes, they won’t stay as firm.
This quantity is enough for the 6 crêpes. Lay them in the baking dish, drizzle the remaining sauce on top and sprinkle over the cheese to bake in the oven (180°C) for 10-12 minutes.
Savour these golden elegant crêpes and feel love with every bite! Am sure it’s so irresistible that many of you is going to try it!
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Posted in main dish
Tagged blog, bretonnes, chicken, chicken breasts, cream, crepes, ess than 30 minutes, grilled chicken, how to make, jaymmy, marmite et ponpon, mushroom, recipe
Molten chocolate cake, chocolate fondant cake, lava cake…. Many attractive names for one succulent addictive cake that melts your heart with it.
If you are planning for a romantic dessert, this is a heavenly one with its divine melting texture.
You will need: (recipe yields 7-8 ramekins)
- 200g dark chocolate cut in small pieces
- 4 large eggs
- 10 tbsp granulated sugar
- 8 tbsp softened butter
- 6 tbsp flour
- 2 tbsp creme fraiche
Melt the chocolate then add the butter. Whisk eggs with sugar, and add it slowly to the chocolate butter. Add the flour and finally the creme fraiche.
Lightly coat the ramekins with butter, then dust with granulated sugar. Distribute the batter evenly in the coated ramekins.
Place in the fridge for 4-5 hours. Take it out to bake it for 20 minutes in a 300°C oven. Take out from oven and allow it to cool for 5 minutes before serving.
Use a sharp knife to scrape along the edge of the cake before inverting onto a plate. Dust with powdered sugar and garnish with strawberries.
Top it with a scoop of vanilla ice cream and let the chocolate mania start!
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Posted in dessert, special occasions
Tagged blog, chocolate, chocolate fondant cake, dessert, fondant au chocolat, how to make, jaymmy, lava chocolate cake, marmite et ponpon, molten chocolate cake, ramekins, recipe