Crêpes Augusta
Makes 20
- 2 Tbs parsley leaves
- 1 cup 5 oz unbleached all-purpose flour
- 2 large eggs
- 1 Tbs vegetable oil
- 1/2 tsp salt
- 1/2 tsp dried dill weed
- 1 dash Tabasco sauce
- 1 cup milk
- 1/4 cup water
- butter
- 1/4 cup parsley leaves
- 1 small onion 2 oz
- 1 scallion 1 oz
- 2 slices white bread, crusts removed 1 oz, torn into pieces, soaked in cold water, squeezed out
- 1 lb boned skinned chicken breasts, cut into 1-inch squares
- 1/2 lb lean beef cut into 1-inch squares
- 2 tsp freshly ground nutmeg
- freshly ground pepper
- 1 large egg
- 1 1/2 cup heavy cream, chilled
- about 6 cups chicken broth
- With metal blade in place, add parsley to bowl of food processor.
- Process, turning on and off, until finely minced.
- Add eggs, oil, salt, dill weed, and Tabasco.
- Process, turning on and off, until blended.
- With machine running, pour milk and water through feed tube.
- Process until smooth.
- Batter should be consistency of heavy cream.
- Add extra liquid, if necessary.
- Let batter rest at least 1/2 hour or overnight.
- To make crêpes, butter a 6-inch skillet.
- Place skillet over medium heat until butter sizzles.
- Pour 2 tablespoons batter in the skillet, tilting and rotating, so the batter cats the surface evenly.
- Cook until lightly browned on underside, then turn, and brown other side.
- Remove from pan onto a plate.
- Do ahead: Crêpes can be made in advance and refrigerated or frozen, placing parchment or wax paper between each and wrapping the package airtight.
- With metal blade in place, add parsley to bowl of food processor.
- Process turning on and off, until finely minced.
- Add onion and scallion.
- Process, turning on and off several times, then process until puréed, about 50 seconds, stopping the machine once to scrape down the side of the bowl.
- Add seasonings and egg.
- Process 5 seconds.
- With machine running, pour cream through feed tube.
- Chill mixture for 1 hour.
- Spread 4 tablespoons mixture on each crêpe.
- Roll crêpe and secure with toothpicks.
- In a large stock pot or skillet, bring enough chicken broth to make a depth of 3 inches to a boil.
- Place filled crêpes, a few at a time to avoid overcrowding, in the boiling broth and simmer slowly and cently, uncovered, for 10 minutes.
- Do ahead: The crêpes can be frozen once assembled. Once defrosted reheat the crêpes in the oven.