Christmas Crêpes with Chicken and Chestnuts

Directions

• Crêpes:
• To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter, whisk well.
• Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
• The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
• Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
• Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter. This batter yields about 10-12 crepes.
• Filling:
• Heat a dry pan (no oil required) over high-medium heat. Add the mushrooms and for about 7-10 minutes, until they release the excess of water and then start browning.
• Reduce heat to medium-low. Add 1 tbsp. of oil and onion, cook, occasionally stirring for about 10 minutes, until soft and fragrant.
• Stir in the pancetta, rosemary, and thyme and cook for 4-5 minutes.
• Stir in the floor along with 1 tbsp. of butter, cook 1-2 minutes.
• Add 1 cup of hot water or broth, milk, and brandy, whisking vigorously for 1 minute to dissolve any lumps. Add the salt, pepper, smoked paprika, and nutmeg.
• Add the chicken pieces submerging them in the sauce. Cover and let it simmer for 10-12 minutes, mixing it for a couple of times.
• Stir in the chestnuts and fresh and dried cranberries. Simmer for about 5 minutes. Optionally, add another splash or two of brandy. Off heat and let the mixture cool slightly until easy to handle.
• Assembling, Baking, and Serving:
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and then parchment (for easy cleaning!)
• Spoon ~ 2-3 tbsp. of the filling on each crepe. The filling should be enough for -10 crepes. Arrange a slice or two of brie (or camembert) on top of each crepe.
• Transfer the stuffed crepe onto a baking tray folding and slightly pressing the edges. The edges will not perfectly keep their shape – that’s why I suggest arranging crepes on a baking tray the way when at least one or two sides of each crepe touch another crepe(s) This support will ensure they will keep their crisp edges up once baked! Even more, you can sprinkle the top with some shredded cheese.
• Bake for about 15 minutes or until the edges are crisp and lightly browned and the cheese has soften and melted a bit. If desired, place under a broiler for a minute or so.
• Serve sprinkled with pomegranate arils and orange zest, if desired. Keep any leftovers refrigerated, in an air-tight container for up to 3-4 days. To preheat, simply pop in a microwave for 1-2 minutes. Alternatively, place a few crepes at a time in a large pan (without adding any oil), over low-medium heat, covered, for 3-5 minutes (this method will, however, crisp and dry them up a little.)
• Tip: if you have any leftover filling, simply preheat and serve as a dip or bruschetta topping!