Pecans are the most versatile tree nut — they can be eaten alone — raw, roasted or flavored — as a healthy, delicious snack or they can enhance almost any recipe as an ingredient. Pecans are perfect as a topping or ingredient in salads, vegetables, yogurt, oatmeal, sauces, breads and, of course, every kind of dessert. Store pecans in the freezer and have them on hand year-round.

Chicken Crepes Pecan

Chicken Crepes Pecan

Servings: 8 | Prep: N/A | Cook: N/A


CREPE SKINS 3 eggs 1 teaspoon sugar 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1 1/2 cups milk 2 tablespoons melted butter, cooled CREAM SAUCE 1/2 cup butter 1/2 cup all-purpose flour 4 cups milk or cream, scalded 1 1/2 teaspoons salt 1/4 teaspoon white pepper CHICKEN PECAN FILLING 3 cups chopped cooked chicken 1 1/2 tablespoons chopped fresh parsley 1/4 cup chopped onion 3/4 cup light cream 2 egg yolks 4 cups cream sauce (recipe above) 1 teaspoon salt 1 1/2 cups chopped pecans 1/4 cup light cream


CREPE SKINS Using an electric mixer, beat eggs about a minute, until yolks and whites are well blended. Slowly add dry ingredients. Add milk slowly. Beat until smooth. Beat in melted butter; cover and set aside 1 to 2 hours. (Batter may be refrigerated overnight if necessary.) To cook crepes: Place a small skillet (5 to 6 inches) over medium heat. Brush with oil. Pour 1 1/2 to 2 tablespoons batter into pan. Swirl pan quickly to cover bottom of pan. When crepe is golden brown, flip it over and cook on reverse side. Turn crepes out onto clean towel. Note: keep crepes warm in slow oven. If they are to be used later, stack with waxed paper between each crepe after they have been cooled. CREAM SAUCE Melt butter, gradually add flour. Cook over low heat, stirring constantly, until well blended. Gradually add milk and cook, stirring constantly with wire whip, until thick and smooth. Add salt and pepper. Simmer 5 minutes. CHICKEN PECAN FILLING Simmer chicken, parsley and onion in 3/4 cup cream for about 5 minutes. Combine beaten egg yolks with half the cream sauce. Add to chicken mixture. Add salt and 1 cup chopped pecans. Cook over low heat until mixture is thickened. Spread generous tablespoon of filling down center of each crepe; roll up, leaving ends open. Place seam side down in buttered baking dish. Stir 1/4 cup cream into remaining sauce to thin. Pour over crepes. Sprinkle with remaining pecans. Bake in 325 degrees F oven for 10 minutes or until heated through. Serve warm. 8 servings, 3 crepes each.


Calories : Polyunsaturated : Total Carbohydrates :
Total Fat : Trans Fat : Dietary Fiber :
Cholesterol : Saturated Fat : Protein :
Monounsaturated Fat : Sodium :  

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