SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken-Filled Crepe Party Purses

Yield: 12 purses
Start to Finish 50 mins
Chicken-Filled Crepe Party Purses
  • 1 1/4  cups  milk
  • 1  cup  all-purpose flour
  • 1  egg
  • 1  teaspoon  cooking oil
  • 1/4  teaspoon  baking powder
  • 6  green onions
  • 1  tablespoon  olive oil
  • 1 1/2  cups  chopped cooked chicken breast or turkey
  • 1/4  teaspoon  ground white pepper
  • 1/2  cup  reduced-sodium chicken broth
  • 1/3  cup  dry white wine
  • 1 5.2 ounce package  Boursin cheese
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  dried tarragon, crushed
  •  Red sweet pepper (optional)

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.

From the Test Kitchen
  • 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 Facts (Chicken-Filled Crepe Party Purses)
  • cal. (kcal) 147,
  • Fat, total (g) 7,
  • chol. (mg) 46,
  • sat. fat (g) 4,
  • carb. (g) 9,
  • pro. (g) 9,
  • vit. A (RE) 62,
  • vit. C (mg) 1,
  • sodium (mg) 109,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe