Free Recipe Crepe Party Purses

Recipe Type: Free Home Cooking Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12

Ingredients for Crepe Party Purses Recipe

1-1/4 c Milk
1 c All-purpose flour
1 lg Egg
1 ts Cooking oil
1/4 ts Baking powder
6 md Green onions
1 tb Olive oil
1-1/2 c Chicken breast; chopped,
1/4 ts Ground white pepper
1/2 c Chicken broth
1/3 c Dry white wine
5 oz Boursin cheese
1/8 ts Dried tarragon; crushed
Red sweet pepper; optional

Crepe Party Purses Preparation

Flat crepes take on an added dimension when turned into small chicken-filled packets called ‘purses’. Crepes: In a blender combine milk, flour, egg, oil, baking powder and 1/4 teaspoon salt. Cover and blend until smooth. Heat lightly greased nonstick 7 skillet over medium high heat. Remove from heat; spoon 2 tablespoons batter into center of skillet. Lift and tilt skillet to spread batter. Return to heat, cook 1 minute or until light brown. Turn and cook second side 30 seconds. Slide finished crepe onto plate lined with paper towels. Repeat keeping crepes covered. Set aside. Filling: Thinly slice white parts of green onions; reserve 12 whole green top pieces. In a large skillet bring 1/2 cup water just to boiling. Add green onion tops; cook 30 seconds, rinse in cold water, drain, set aside. Heat oil over medium high heat. Add white parts of green onions, chicken and white pepper; cook until chicken is heated through. Add broth and wine; bring to boiling. Reduce heat. Simmer 5-7 minutes or until liquid is reduced by half. Add cheese and tarragon; cook and stir until cheese is melted. Strain. Reserve liquids for sauce and solids for crepe filling. Cover sauce; keep warm. Construction: Spoon 2 tablespoons filling on to a crepe. Gather up edges to make a ‘purse’. Tie purse closed with a cooked green onion top. Spoon 1 tablespoon sauce onto each plate; set purse in center. Garnish with red pepper. Better Homes and Gardens, Good things in small packages , January 1998. Recipe by: Better Homes and Gardens, January 1998, Page 122. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <> on Dec 7, 1997

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