Recipe courtesy of Elegant Affairs
Chicken and Leek Beggars Purses
- Yield: 20 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 98
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 48
- Sodium
- 120
- Total: 2 hr 45 min
- Prep: 45 min
- Cook: 2 hr
Ingredients
Herb crepes:
3 eggs
10 ounces milk
1-ounce butter, melted
4 ounces flour, sifted
1/2 teaspoon salt
3 tablespoons chopped fresh thyme
Vegetable oil, as needed
Chicken Leek Filling:
2 tablespoons leeks, diced small
1 tablespoon butter
1 chicken cutlet, diced
1/2 cup heavy cream
Salt and pepper, to taste
20 chives, for purses
Directions
- Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
Chicken Leek Filling:
- Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
- Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.