La Poubelle days and Chicken Crepes....

One of the greatest Christmas gifts I ever received was from my brother-in-law Josh, about five years ago he gave me this Williams Sonoma box filled with a steel crepe pan, a crepe cookbook and crepe mix. I have been making crepes ever since. They are so simple to make the batter consists of flour, egg and water. You can use any skillet but I recommend investing in a crepe pan.

In my twenties I lived in Hollywood by Beachwood Canyon and spent all of my nights at La Poubelle, a french restaurant on Franklin (on the famous Franklin block where you can find, Birds, The Bourgeois Pig & Mayfair Market) yes, right across the street from the Scientology Celebrity Center.

La Poubelle was nightly hang out for all of us actors and artists who lived in the neighborhood, this is when you could smoke in bars. We would drink wine, and eat their famous chicken crepes until the wee hours of the morning while listening to Frank Sinatra and of course Jackie and Francois.....

Here is my favorite recipe for Chicken, Mushroom & Spinach Crepes with a Sherry Cream Sauce...

basic crepe recipe

1 1/4 cups of all purpose flour

a pinch of salt

1 egg lightly beaten

1 1/4 cups of milk

olive oil or butter for greasing pan

Put flour and salt in a bowl and make a well in the center. Pour the egg and some of the milk into the well. Whisk gradually to make a smooth paste, slowly whisk in the rest of the milk. Pour batter into a measuring cup. Heat pan over medium heat and add a little bit of butter or oil, pour a thin layer of batter into the pan tilting until the bottom is covered. Cook 1-2 minutes until golden. Flip crepe and cook other side for about 40 seconds. Crepes should be very thin and golden on both sides. Set crepes aside.

Chicken, Spinach & Mushrooms Crepes with a Sherry Cream Sauce

8 oz white button mushrooms or mixed wild mushrooms if you prefer

2 tlb of butter

1 onion chopped

2 cloves of garlic chopped

1 bunch of spinach, washed and dried

2 chicken breasts, chopped into small pieces

2 tlb of chopped thyme

1/3 cup of chopped parsley

1/3 cup of sherry wine

2/3 cup of heavy whipping cream

salt and pepper

Preheat oven to 400

Season chicken with salt and pepper add olive oil to a hot pan and cook chicken, set aside. Add butter to the pan and saute onions until soft, then add garlic cook for a few minutes and add the mushrooms. Cook until the mushrooms are soft. Add the thyme, parsley, sherry, cream, salt & pepper. Cook for about two minutes and then add the spinach. Cook until wilted and stir in the chicken.

Lightly grease a shallow baking dish. Take the mixture and fill each crepe and fold up on both sides. Place each one in the pan side by side.

Bake for 15 minutes....

Enjoy....

Jamielyn xoxo