Wine Country Chicken Raisin Crepes

 Wine Country Chicken Salad  in Raisin Crepes

Seedless grapes and pistachios added to basic chicken salad is two of the three additions to create this sophisticated dish.  The third is smokey chocolate syrup and it is all dressed up for a totally elegant dinner  filling for Raisin Crepes.  This entree is so deliciously perfect, it needs little but plain accompaniments and good wine to make it Royal fare.

  • 6 c. basic chicken salad (mayonnaise included)
  • 2 tbsp. chocolate syrup (bottled or homemade)
  • 1/2 tsp. liquid hickory smoke

Add  liquid smoke to chocolate syrup and stir into mayonnaise before mixing with chicken salad basics.  Then add:

  • 1 c. seedless green grapes, halved
  • 1 c. seedless red grapes, halved

Carefully stir in the grape halves so as not to damage or break up the grape halves. Refrigerate until ready to use as filling.

Crepes

  • 1-1/2  c. all-purpose flour
  • exps28807_CWX963732D29

    Wine Country Raisin Crepes
    (shown without optional custard sauce)

  • 1 c. fine raisin bread crumbs*
  • 1/2 c. graham flour
  • 4 whole eggs
  • 6 tbsp. melted butter
  • 1 tsp. kosher salt
  • 1/2 c. minced raisins
  • 2 c. water

*Lightly toast 4 slices of raisin bread (crusts trimmed) to slightly dry the surface of the bread.  Cut into cubes then run in a food processor until contents of  processor bowl are fine crumbs (the size of coarse meal)

Mix all ingredients together (adding additional water as necessary to achieve desired consistency.  Batter should thin but not without body.)  Batter should be allowed rest at least an hour, up to 24 hours (refrigerated) before cooking.

Crepes may be cooked, cooled and stored (unfilled) for up to 3 days under refrigeration.  Frozen –  in airtight wrap for up to 2 weeks.

Custard Sauce (Optional)

           Custard Sauce  for Wine Country Raisin Crepes

Custard Sauce
for Wine Country Chicken Raisin Crepes

  • 3 egg yolks, room temperature, beaten
  • 1/8 tsp. salt
  • 1/8 tsp. fresh grated nutmeg
  • 1-2/3 c. scalded (not boiled) whole milk
  • 1 tsp. Amaretto (or vanilla)
  • 1 tbsp. chopped mint
  1. In a heavy mixing bowl, beat egg yolks until light yellow, add sugar and salt and nutmeg
  2. Heat milk to scalding (200°F)
  3. While whipping egg yolks with a whisk add about 1/2 c. of the scalding liquid slowly to temper eggs then add mixture to balance of hot milk.
  4. Return to medium heat and continue to cook and stir until mixture thickens (coats a spoon)
  5. Add Amaretto (or vanilla)  and cool slightly or completely for drizzling over crepes.
  6. Sprinkle with chopped mint and s few sliced grapes or raisins for garnish if desired.

Bonus: Second Suggestion

A second option is making this filling for High-Tea Sandwiches,  the main item on the Lazysusan with other tea accouterment.  Spread between crustless raisin bread then cut into triangles, this chicken salad will become an immediate favorite tea sandwich.

Wine a great Beaujolais-Gamay or an Oregon Pinot Noir (Erath, Ponzi, Sokol Blosser, Willamette)

This entry was posted in Chicken, Cookbook, EASY, Eggs, Free Recipes, Recipe of the Day, Salads, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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