Chicken and Oyster Crepes
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INGREDIENTS 1 pint oysters
2 cups cooked chicken, cut into small pieces
1 cup milk
1 teaspoon butter
1/4 teaspoon oregano
1/2 cup cooked, diced potatoes
1 tablespoon butter
1 tablespoon flour
1 egg yolk
1 teaspoon creamPut the oysters with their liquor into a small saucepan with 1/2 cup milk and 1 teaspoon butter.
Add 1/4 teaspoon oregano. After the milk has reached simmering point, continue to cook at a gentle simmer for 6 minutes.
Drain the oysters and put in a bowl with the shredded chicken and diced potatoes.
Melt 1 tablespoon butter and when foaming remove from the heat and add 1 tablespoon flour. Gradually add the liquor in which the oysters were cooked. Continue to cook over a gentle heat until the sauce has thickened. Check the seasoning and add salt and a dash of cayenne pepper to taste.
Enrich the sauce by combining 1 egg yolk with 1 teaspoon cream. Add 2 tablespoons of the hot sauce to the egg yolk and cream and return to the sauce in the saucepan. This will improve the color and taste of the sauce.
Add 3 tablespoons of the thick sauce to the chicken, oysters and potatoes.
Put 2 tablespoons of the mixture into each crepe. Roll the crepes and place in a buttered ovenproof dish to cook at 400 degrees for 15 minutes.
Pour the remaining sauce over the crepes. Sprinkle with some finely chopped parsley over the sauce just before serving.
Makes 8 crepes