CREPE FLAN WITH CHICKEN RAGOUT

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Crepe flan with chicken ragout is a recipe from times gone by, born from the opulence of the 80s, when not much attention was paid to fats and cholesterol. We prepared it for a dinner and it was a great success.

Ingredients for 8 people:

For the crepes:

  • 600 ml of milk;
  • 250 grams of flour;
  • 4 eggs
  • Butter for greasing the pan;
  • A pinch of salt;

For the chicken ragout:

  • 600 grams of chicken breast;
  • 1 stick of celery;
  • 1 carrot;
  • 1 Onion;
  • Marjoram (or thyme or rosemary)
  • Truffle cream (something truffle based!)
  • White wine;
  • Chicken broth;
  • Salt and pepper;

For the béchamel:

  • milk 500 ml
  • butter 35 g;
  • flour 35 g;
  • grated Parmesan cheese;
  • Salt, pepper, nutmeg;

We start with the crepes which can be prepared the day before for convenience.

Mix the ingredients (eggs and flour, salt, then the milk a little at a time) and butter the pan.

Please make the crepes as thin as possible. With these doses, if you are good and make them thin, you will get about 30 crepes.

Now proceed with the ragout: chop onions, carrots and celery and fry them in 4 tablespoons of oil. Pepper, salt and add the chopped herbs.

For a good ragout it is important to cook the vegetables for a long time (at least 20 minutes), moderating the heat. Add the chicken chopped into small pieces. Pour in some white wine, when this has dried add the chicken broth. Cook everything for another 20 minutes until it has dried and flavor it with truffle cream (or similar truffle-based product).

Prepare the béchamel (even buying it already made and diluting it with a little milk – but I didn’t tell you anything!) and add some grated parmesan.

Add bechamel and chicken ragout.

Take a timbale shape (similar to the photo) and put a couple of fingers of super sala (bechamel and ragout) and a little grated parmesan in it.

Start placing a crepe, with another layer of sauce, then more crepes, then more sauce, until you have finished the crepes.

Place the mold covered with a sheet of silver paper in the oven at 200 degrees in a bain-marie for 40 minutes.

Turn it carefully onto a large plate and serve it.

I’m sorry, but due to dinner we didn’t take the final photo of the dish. Suffice it to say that it turns out good!

Guaranteed success!

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