Cashew Chicken Crepes with Creamy Parmesan Sauce

Cashew Chicken Crepes with Creamy Parmesan Sauce
Original recipe from Darla Evanson

This recipe is so incredibly rich and delicious and it has a very pretty presentation. Jill tried it first at a ladies Relief Society night and it was love at first bite! Gratefully, the talented caterer friend who made them was gracious enough to share her recipe to our delight and benefit! This recipe is definitely "sensational" but not as "simple" but be sure to read the notes at the end of the recipe where Jill and I have found to help make the process more simple. These crepes would be wonderful for a nice dinner party, ladies book club night, or to impress in-laws (we can speak from experience because we have made them for each of these occasions and they were a hit each time!)

Crepes: makes 14-20 thin crepes
1 1/2 cups flour
2 Tablespoons Parmesan cheese
1 cup milk
3 eggs
¼ teaspoon salt
1 cup water
2 Tablespoons melted butter

Filling: fills 14
1 1/2 Tablespoons butter
1/4 cup cashews-finely chopped
3 Tablespoons chopped green onions
8 ounces fresh mushrooms-sliced
1 lb rotisserie chicken chunks- cut in small pieces
1 1/2 cups cut up broccoli -steamed
1/2 cup whipping cream
1/2 cup Parmesan cheese
1 Tablespoon soy sauce

Topping Sauce:
1 cup whipping cream
1 cup Parmesan cheese - canned
1 cup cashews and chopped parsley for garnish

Crepes - Blend all ingredients in the blender until smooth. Let sit for a few minutes for batter to thicken up. Cook crepes and place between waxed paper. *See hints below for how to be successful at making crepes!
Filling and Topping Crepes - In a large skillet, heat butter. Saute onions and mushrooms. Add chicken pieces and cook about 5 minutes or until warmed through. Mix whipping cream, Parmesan cheese and soy sauce and add to skillet. Stir in broccoli and ¼ c. cashews. Fill crepes. Roll and place in greased 9x13 pan. Mix whipping cream and Parmesan cheese in small saucepan and warm up. Drizzle filled crepes with a bit of sauce and spread to cover top of crepes. This keeps the crepe moist while baking. Cover and bake at 450 until bubbly - 10 minutes or less, just until warmed through. Drizzle with the rest of the sauce before serving. Garnish with finely chopped cashews and fresh parsley to serve.
(When I make this for a weeknight meal for my family, I make the filling using skim evaporated milk instead of whipping cream, and serve over hot brown rice or quinoa. The evaporated milk makes it runnier, so it would not work as well if you were filling crepes.)

*Hints for successful crepe making:
Heat a nonstick skillet to medium heat for about 3 minutes. (Our favorite pan is of course a crepe pan which you can actually find at Spoons and Spice for a very reasonable price, $15ish.)Butter pan. When butter stops sizzling, lift pan of the heat, at an angle while pouring 1/8-1/4 cup of batter (depending on size of crepes you desire) into pan and use a circular motion to help spread the batter into a circular shape. Place pan back on heat and cook until edges are set and you can run a spatula under it, about 30 or so seconds. Flip crepe and cook another 20-30 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Ways to make the recipe more "simple":
You can make the crepes a day or so in advance, just make sure they are on wax or parchment paper on a plate and cover with plastic wrap and store in the fridge.
Buy the pre-sliced mushrooms that they sell in 8 oz. packages in the produce section. (Although I usually slice them in half again with my spatula while they are in the pan because I like them a little smaller.)
Frozen broccoli pieces work just as well, just microwave them in a bowl with some water until tender.
You can cut up your rotisserie chicken in advance as well (make sure you use rotisserie chicken for this recipe, they are so tender!)

OH...CREPES! Class

I can't believe it's been a whole month since we taught this class and we've been too busy to post these recipes! This class was fun and forgive the play on words with the title...it was either Oh crepe! or Holy crepe!, neither of which is probably very respectable so forgive us. (Although it is kind of fun to say if you stub your toe or something.) Anyway, crepes seem to be on the main scene these days if you want to serve something fancy. They are a bit of work, not as much work as time consuming. You know what we always say though, "It's the time and effort you put into something that makes someone feel special." So here are some yummy ways to make someone feel special with CREPES! So pretty, so delicious, so versatile, and yes...so FRENCH! So we also included some fun ways to make it a French night, oui oui!


Cashew Chicken Crepes with Creamy Parmesan Sauce
Original recipe from Darla Evanson

Crepes: makes 20 thin crepes
1 1/2 cups flour
2 Tablespoons grated Parmesan cheese
1 cup milk
3 eggs
¼ teaspoon salt
1 cup water
2 Tablespoons melted butter

Filling: fills 14
1 1/2 Tablespoons butter
1/4 cup cashews-finely chopped
3 Tablespoons green onions
8 ounces fresh mushrooms-sliced
1 lb rotisserie chicken chunks- cut in small pieces
1 1/2 cups cut up broccoli -steamed
1/2 cup whipping cream
1/2 cup Parmesan cheese
1 Tablespoon soy sauce

Topping Sauce:
1 cup whipping cream
1 cup Parmesan cheese - canned
1 cup cashews and chopped parsley for garnish

Crepes - Blend all ingredients in the blender until smooth. Let sit for a few minutes for batter to thicken up. Cook crepes and place between waxed paper. Filling and Topping Crepes - In a large skillet, heat butter. Saute onions and mushrooms. Add chicken pieces and cook about 5 minutes or until warmed through. Mix whipping cream, Parmesan cheese and soy sauce. Stir in broccoli and ¼ c. cashews. Fill crepes. Roll and place in greased 9x13 pan. Mix whipping cream and Parmesan cheese in small saucepan and warm up. Drizzle filled crepes with a bit of sauce and spread to cover top of crepes. This keeps the crepe moist while baking. Cover and bake at 450 until bubbly - 10 minutes or less, just until warmed through. Drizzle with the rest of the sauce before serving. Garnish with finely chopped cashews and fresh parsley to serve.

(Notes- when I make this for a weeknight meal for my family, I make the filling using skim evaporated milk instead of whipping cream, and serve over hot brown rice or quinoa. The evaporated milk makes it runnier, so it would not work as well if you were filling crepes.)


Ways to Fill and Fold a Crepe:
Blintz- spread filling in center and roll, serve with crepe edge down
Half moon- spread filling over half of crepe, fold remaining half over filling
Triangle- same as half moon, only fold half moon shape in half again


Crepe Recipe: For a savory crepe, omit the sugar. For a sweetened dessert crepe, add sugar!
2 large eggs
2 Tablespoons canola oil
1 cup flour
1 1/3 cups milk
½ teaspoon salt
3 Tablespoons sugar (omit for savory crepes)
Combine all ingredients in a blender or food processor just a few seconds until combined and smooth, or whisk by hand until there are no lumps. Let sit in refrigerator for a few minutes or up to 2 days, so let it thicken a little, remixing just slightly when ready to use. Heat a nonstick skillet to medium heat for about 3 minutes. Butter pan. When butter stops sizzling, lift pan of the heat, at an angle while pouring 1/8-1/4 cup of batter (depending on size of crepes you desire) into pan and use a circular motion to help spread the batter into a circular shape. Place pan back on heat and cook until edges are set and you can run a spatula under it, about 30 or so seconds. Flip crepe and cook another 20-30 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Savory Crepe fillings:
Any meat (deli or cooked and diced) or cheeses.
Soft cheeses and fresh herbs such as goat cheese and chives or fresh mozzarella and basil.
Chopped and steamed or sauteed vegetables with soft cheeses, mushrooms, and herbs.

Sweet Crepe Fillings:
Creamy éclair type filling (see recipe below).
Nutella
Any sliced fruit or berries mixed with sugar (allow to sit for a few mins).
Spoon juice over top.
Softened vanilla ice cream topped with chocolate sauce or sauteed apples and warm caramel sauce.

Sweet Crepe Cream Filling:
8 oz. cream cheese, softened
¼ cup butter (½ stick of butter), softened
¼ C. sugar
1 ½ tsp. vanilla
1 tsp. lemon rind
1 8oz. tub Cool Whip
Mix together cream cheese, butter, sugar, vanilla and lemon rind until creamy. Fold in Cool whip. Spoon a tablespoon or so of the filling down the center of crepe and roll. Top with favorite toppings such as fruit or ganache (chocolate glaze) or any of the toppings suggested above.


French Bistro Dinner Party Ideas:
Chalk board with menu written
Simple white or beige cotton table cloth, simple dishes and napkins
Bud vase with single stem rose
Votive candles
French music
Everyday type goblets
Cheese and bread tray
Dress in your favorite black turtleneck and beret!

Stay at Home Pizza

So easy, so versatile. Use a pizza stone preheated in your oven and you will never go back to the frozen stuff.

Homemade Pizza
(This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great) Basic Pizza Dough:
4 ½ cups flour, plus extra for the counter
1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast
1 ½ tsp salt
2 Tbs olive oil
1 ¾ cups water, warm
Pepperoni Pizza (makes 1 pizza):
3/4-1 cup sauce
1-2 cups mozzarella cheese
Pepperoni slices (regular or turkey)
Olive Oil
Chicken Ranch Pizza:
3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip)
Cooked and sliced chicken
1-2 cups mozzarella cheese
Thinly sliced tomatoes
Thinly sliced red onions
Cooked bacon pieces
Olive oil
Barbeque Chicken Pizza:
3/4-1 cup barbeque sauce
1-2 cups mozzarella cheese
Cooked and sliced chicken
Sliced mushrooms
Sliced red onion Pineapple tidbits
Olive oil
Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and still with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours.
Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the curst edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza.

Olive Garden Alfredo Pasta

My friend Janet made this for a group of friends she had over. She said that she has been trying all different Alfredo recipes and likes this one best! (It's actually from the website Top Secret Recipes.) This sauce was absolutely delicious! She served it sort of "pasta bar" style with all kinds of delectable things to choose from, chicken pieces, broccoli, artichoke hearts and other yummy toppings. Then spoon over this fabulously CREAMY, FAST and EASY sauce! She shared the secret of this recipe that makes it her favorite and makes it so creamy...the GREEN CAN of Parmesan cheese! Hey, I can do the no grating thing, and no guilt because it does make the best sauce- no lumps!

When I serve it, I usually put bite size chicken pieces in the sauce and serve it with cooked broccoli. Serving it on the plate order is noodles, broccoli, then sauce with chicken in it. It is my family's new favorite. My kids even now like it better than spaghetti sauce...but then again, they have good taste! Another thing I like about this recipe is that it's completely from my freezer and pantry! I use evaporated milk instead of cream, minced garlic in a jar (a fabulous new treasure I found at Costco!), you can use frozen broccoli (although fresh is my favorite, bagged fresh from Costco again), and the rest you can figure out! This is delicious served with these breadsticks.

1/2 cup (1 stick) butter

2 cloves garlic, minced (or 1 teaspoon minced in a jar-can also use granular but not as good)

2 cups heavy cream (or evaporated milk)

1/8 teaspoon ground black pepper

pinch salt

1/2 cup grated Parmesan cheese (the Kraft green can kind!)

12 ounces fettuccine pasta (or your choice of pasta)

Toppings of choice (optional)

Can also top with fresh grated Parmesan

Melt butter in a medium saucepan over medium low heat. Add garlic and let cook a minute. Add cream/evaporated milk, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil, you just want a simmer. Add the cheese, and continue to simmer sauce 8 minutes or until thick, stirring occasionally. You can start the broccoli and the noodles just before the sauce and they will be done about the same time. (If you don't have cooked chicken pieces, start 2 small or l large chicken breasts boiling first, when cooked, drain well, cut up and can add to the sauce when thick or serve separately.)