Savory Crepes with Creamy Chicken, Ham and Mushroom Filling

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My husband and I did the happy dance after eating this. He is thinking of ways to make the crepes smaller and serve this as an appetizer because everyone we know has to eat this to appreciate food! BTW...we cook a lot

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This is a serious good dinner. My husband gave it a "10". Now I can't actually do all the fat Emeril calls for. I followed the crepe recipe exactly, but next time would replace the melted butter with canola oil and cut the saturated fat. I poached the chicken. The onion, garlic and mushroom were put in a saute pan with the sherry, covered and allowed the sweat. Then I uncovered the pan and cooked the liquid down. I made the sauce with the called-for amount of butter, added the chicken stock, made the thickened sauce, but only added 1/2 cup fat-free half and half (I misread the cream amount. I mixed 1/2 of the sauce into the meat mixture and added the gruyere (actually Jarlsberg to the sauce and "pasted" it on top of the crepes. Grated Parmesan over the top and covered the dish. Baked it for 30 minutes,uncovered and put it under the broiler for about 5 minutes until lightly browned on top. 500 calories per 2 crepe serving my way.

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Emeril, you never fail me. This was so rich and delicious. I poached the chicken and then cubed it and added to the filling mixture. Didn't have the ham, so just skipped it. The crepes were very "eggy", but so tender, and the sauce with the cheeses was to die for...could probably do 2/3 or 3/4 the amount of sauce and have plenty. The hint of tarragon was perfect. The smallest pan I had was 8", and I got nine crepes from the batter, but one of these larger crepes with a side salad is enough for a brunch serving. I will make again, maybe with the ham, or maybe with some asparagus. I will also take the suggestions of prior reviews and substitute half and half for some of the cream to lighten the dish, but this is obviously not for the calorie counters. This will be a "go to" dish for future brunches. As others, I would do as much prep work as possible the day before.

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Wow. This was one fantastic tasting meal. Only comment is that 1" dice on the chicken makes it a bit hard to roll into the tender crepe. Next time I dice 1/2"

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This was very, very good. As another reviewer suggested, I substituted 1/2 the cream with half and half to make it a little less unhealthy. I used a 10" crepe pan and got 6 crepes out of it, but it was just the right amount to fill a 9x13 pan.

Other notes/tips: I did put the ham in it, but it honestly doesn't need it. If you have pork/ham, throw it in there, but I wouldn't spend the extra time/money on ham if you don't have it. I used button mushrooms but this recipe would be even better with morels (but expensive if you have to buy them. My husband and I were also thinking you could subtitute the chicken stock with seafood stock and shrimp or scallops in place of the chicken, and it would make a great seafood crepe.

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Excellent! Served this tonight with potato soup to warm everyone during our seasonal cold snap. Everyone loves it. Don't be afraid of the ingredient list, or the prep work. Pay attention to what you're doing and it all just goes together. You'll love it.

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I just made these for my "my mother does it this way" husband and he loved them!! In fact, I had to make the ones his mom made at the same time and he preferred Emeril's..... be still my heart!! Thanks, Emeril. finally something better than his mom!

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I made this for dinner last night and my husband wants to know when I'm making it again. It's time consuming, but then I love the challenge and most definitely the learning. It was absolutely worth the time and effort and I had fun doing it. I'm doing this for book club next month and I'll be a star! Great recipe!

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I've made this now 4 times for different groups and they all raved about
it. It is time consuming, but made the crepes ahead of time. Well worthj
the time involved.

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Yes, it was time consuming, but very worth the effort. I think next time I'll sub andouille for the ham. The sauce is what did the trick - gruyere and parm seem to be meant for each other.