Savory Crepes with Creamy Chicken, Ham and Mushroom Filling - unsalted butter

Method

• Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
• In a medium saucepan, melt 4 tablespoons of the butter over medium heat.
• Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes.
• Add the hot stock in a steady stream, whisking to incorporate.
• Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick.
• Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate.
• Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened.
• Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
• In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat.
• Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes.
• Remove with a slotted spoon.
• To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute.
• Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes.
• Add the ham and cook, stirring, for 1 minute.
• Add the sherry and bring to a boil, stirring to deglaze the pan.
• Add the tarragon and green onions, and return the chicken to the pan.
• Stir well to blend and cook until the sherry has evaporated.
• Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups.
• Remove from the heat and let cool slightly.
• Place the crepes on a work surface.
• One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling.
• Place, seam side down, in the prepared baking dish.
• Repeat with the remaining crepes.
• To the remaining cream sauce, add the Gruyere and stir to incorporate.
• Spoon the sauce evenly over the crepes.
• (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point.
• Bring to room temperature before baking.)
• Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes.
• Remove from the oven and top with the Parmesan.
• Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
• Remove from the oven and place in a chafing dish holder or on trivets.
• Serve hot, 1 to 2 crepes per person.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
• Published by William and Morrow, 1993.
• Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter.
• Refrigerate for at least 1 hour before proceeding.
• Heat a heavy 6-inch skillet or crepe pan over medium-high heat.
• When hot, brush with a light coating of the remaining butter.
• Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
• Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.
• Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
• Transfer to a plate and cover loosely with waxed paper to keep warm.
• Repeat with remaining batter.
• Assemble as directed in the Creamy Chicken and Mushroom Crepes.
• (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap.
• Refrigerate until ready to use, up to 3 days.)
• Yield: 12 (6-inch) crepes