Chicken-Filled Crepe Party Purses
Recipe from Better Homes and Gardens

Flat crepes take on an added dimension when turned into small, chicken-filled packets called "purses."


Chicken-Filled Crepe Party Purses

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Servings: 12
Total Time: 50 mins
Related Categories: Appetizers, Chicken, French Crepes, Party Appetizers

 
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Ingredients
  • 1-1/4 cups
    milk
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  • 1 cup
    all-purpose flour
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  • 1 
    egg
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  • 1 teaspoon
    cooking oil
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  • 1/4 teaspoon
    baking powder
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  • 6 
    green onions
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  • 1 tablespoon
    olive oil
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  • 1-1/2 cups
    chopped cooked chicken breast or turkey
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  • 1/4 teaspoon
    ground white pepper
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  • 1/2 cup
    reduced-sodium chicken broth
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  • 1/3 cup
    dry white wine
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  • 1 5.2-ounce package
    Boursin cheese
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  • 1/4 teaspoon
    salt
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  • 1/8 teaspoon
    dried tarragon, crushed
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  •  
    Red sweet pepper (optional)
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Directions
1.
For crepes, in a blender container combine the milk, flour, egg, cooking oil, baking powder, and salt; cover and blend until smooth. Heat a very lightly greased nonstick 7-inch skillet over medium-high heat. Remove from heat; spoon 2 tablespoons of the batter into center of the skillet. Lift and tilt skillet to spread batter.
2.
Return to heat; cook for 1 minute or until light brown. Turn with a spatula; cook second side for 30 seconds. Carefully slide finished crepe onto a plate lined with paper towels. Repeat with remaining batter, keeping crepes covered as you prepare them. Set crepes aside.
3.
Clean green onions; trim and discard root ends. Thinly slice white parts; reserve 12 whole green top pieces. In a large skillet bring 1/2 cup water just to boiling. Add green onion tops; cook for 30 seconds. Immediately rinse with cold water; drain on paper towels and set aside.
4.
In the same skillet heat oil over medium-high heat. Add the sliced white parts of onions, cooked chicken, and white pepper; cook just until chicken is heated through. Add broth and wine; bring to boiling.
5.
Reduce heat; simmer, uncovered, for 5 to 7 minutes or until liquid is reduced by half. Add cheese and tarragon; cook and stir until cheese is melted. Strain mixture, reserving liquid for sauce and solids for crepe filling. Cover sauce and keep warm.
6.
For each serving, spoon about 2 tablespoons chicken mixture onto a crepe; pull up sides to make a "purse". Tie purse closed with a cooked green onion top. Spoon 1 tablespoon sauce onto each plate; set purse in center. If desired, garnish with red pepper. Makes 12.

Make-Ahead Tip
Prepare crepes. Stack crepes, placing two sheets of waxed paper between each one. Place in large plastic freezer bag; seal, label, and freeze up to 1 month.
Nutrition information
Per serving: Calories 147, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 46 mg, Sodium 109 mg, Carbohydrate 9 g, Fiber 0 g, Protein 9 g. Daily Values: Vitamin A 6%, Vitamin C 2%, Calcium 4%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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