This post is sponsored by Freixenet. All opinions are my own.
The Catholic holiday of Candlemas, on 2 February, is a feast to commemorate the purification of the Virgin Mary and the presentation of baby Jesus. In France, this holiday is called la Chandeleur, Fête de la Lumière,* or jour des crêpes.
Not only do the French eat a lot of crêpes on Chandeleur, but they also do a bit of fortune telling while making them. It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year. source
Crêpes are not terribly difficult to make, they really are just thin pancakes, and if you are thinking about a romantic dinner to make for Valentine's Day crêpes might be just what you are looking for... you can fill them with anything: chicken, fish, beef, or totally vegetarian.
I made traditional buckwheat flour crêpes which are healthy: high in protein, magnesium and B-6, plus they are GLUTEN FREE, so don't let the wheat in the name fool you, they are safe to eat for people with celiacs disease, or those of you who have an allergy to wheat like I do...plus it has a nutty delicious flavor.
I paired my crêpes with Cordon Negro Rosé from Freixenet this pretty pink sparkling wine is bright and fruity...just enough to cut the creaminess of the crepe sauce. Cordon Negro Rosé would also go well with grilled chicken, roast turkey, lamb or even pork tenderloin.
I just love the color for Valentine's Day.
Cordon Negro Rosé just sparkles with romance.
Weekly Menu Plan:
Super Bowl Sunday: Buffalo Chicken Wings, Chorizo Refried Beans Dip, Guacamole, Queso wrapped in Mango
Meatless Monday: Green Bean Salad, Black-Eyed Peas, Roasted Potatoes
Tuesday: Shrimp Fra Diavolo with a Green Salad
Wednesday: Chicken with Spanish Paprika and a Chile Sour Cream Sauce served with Saffron Rice and Spinach
Thursday: Cheese and Chicken Quesadillas, with Sour Cream and Guacamole
Friday: Slow Cooker Brazillian Black Bean Meat Stew with Rice (creating the recipe)
Chicken Normandy Crêpe with Spinach & Mushrooms
Prep Time: 45 minutes
Cook Time: 25 minutes
Ingredients (4 - 6)
- 3 tablespoons of unsalted butter
- 1 shallot minced
- 7 ounces of baby spinach
- 8 ounces of baby cremini mushrooms (or others) stems removed, crumbled
- Pinch of cayenne pepper
- salt and pepper to taste
- 2 pounds of boneless, skinless chicken breasts chopped small
- 1 tablespoon of flour
- 1 tablespoon of Cavados or other apple brandy
- 1/2 cup dry white wine
- 1 1/2 cups of cream
- 2 cups of non-fat milk
- 3 large eggs
- 1/4 teaspoon of salt
- 1 1/4 cups of buckwheat flour
- butter for skillet
Directions for filling:
1) In a large skillet on medium high heat melt 1 tablespoon of butter and saute shallots until they get soft, then add the mushrooms. When the mushrooms begin to brown add the spinach and sprinkle it with salt, pepper, and cayenne. Mix and cover. Every 30 seconds or so uncover the lid and mix until spinach wilts.
2) Remove the vegetables from the skillet. Add 1 tablespoon of butter and add the chicken. Salt and pepper it, and cook it through. Remove from pan. Mix the chicken with the vegetables.
3) Put 1 tablespoon of butter into the skillet at medium high heat, when it is melted and a little brown whisk in the flour. Keep whisking the flour until it begins to brown. You should smell a little nuttiness.
4) When the flour is brown add the Cavados and wine. Whisk it. Turn the heat up a little, continue to whisk it until the sauce thickens.
5) Lower the heat a little and whisk in the 1/2 and 1/2 with a pinch of salt. Keep whisking until the sauce thickens. Remove it from the heat and add the vegetables and chicken to the sauce. Set aside covered while you make the crêpes.
Directions for making the crêpes:
1) Have a baking sheet and pieces of parchment ready to pile the crêpes up as they cook.
2) Heat a 10 inch non-stick skillet on medium-high heat. Brush the skillet with some butter.
3) Whisk the eggs, milk, and salt together in a large bowl.
4) Slowly whisk in the buckwheat flour. The batter should be very watery. If it is not add more milk. As you cook with this batter it may thicken. Keep adding milk. You want it to be thin, so the crepes are thin. They should be thinner than a thin pancake.
5) Pour the batter into the pan with a ladle just enough to cover the bottom. Quickly swish the pan around to distribute the batter around the pan. Remember you are trying to spread the batter out as much as possible and make the crépes as thin as you can.
6) Depending on how thin you make the crêpes they will brown within 30 seconds to 1 minute per side. When the edges look golden and there are a lot of little bubbles flip the crêpe over. Cook the second side until it too is a little golden. Pile the cooked crêpes on top of each other with a sheet of parchment paper between them. If they get too cool before you are ready to serve them just put them in the hot skillet for a few seconds per side.
7) Warm up the filling before you stuff the crêpes. Fill each one with the filling and fold them over, plate them with the crease side down.
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