“Chicken & Prosciutto Crepes” In Honor Of Julia Child's Birthday

Bonjour or Welcome to “Wordless Tuesday!” Where there is a mouthwatering recipe which I know you have been waiting to enjoy!  

Julia Child's Birthday (August 15, 1912) was last Saturday and the anniversary of her death (August 13, 2004) was also last Thursday. Julia would have turned 103 years old if she was still alive…But her legacy continues…. She was an American cooking authority, cookbook author, TV Cooking show host, etc. Julia Child shared the passions, philosophies, and products of her kitchen for many years. Now she is sharing the kitchen itself with millions, having donated it to the National Museum of American History in 2001. I, for one am a huge fan. I will continue to learn, whether it is through her cookbooks, or old re-runs of her TV show. Thanks Julia….

To celebrate Julia Child, who many people consider the chef of her generation, I have listed below a few of her memorable quotes about life, fun, and food, courtesy of “Goodreads.”  

1. “A party without cake is just a meeting.”
2. “Life itself is the proper binge.”
3. “You don't have to cook fancy or complicated masterpieces, just good food from fresh    ingredients.”
4. “Fat gives things flavor.”
5. “People who love to eat are always the best people.”
6. “In France, cooking is a serious art form and a national sport.”
7. "Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.”
8.  “A house without a cat is like life without sunshine.”
9. “I believe in red meat. I've often said: red meat and gin.”
10. “The only real stumbling block is fear of failure. In cooking, you've got to have a what-the-hell attitude.”

In honor of Julia, I am sharing a fabulous and delicious recipe that she would have loved. Among the many foods that Julia Child adored were Puff Pastry, Crème Puffs, Chicken Kiev, Quiche Lorraine, Crepes and so many more dishes…

“Chicken & Prosciutto Crepes”

Prep Time: 5 minutes
Cooking Time: 30 minutes
Oven Temp: 400 °F
Serves: 4-6 people 

Crepe Batter:
4 oz of unbleached flour
Pinch of salt
1 medium egg
1/2 pint of milk
1 tbsp of olive oil
Oil to grease pan

Filling:
4 tbsp of unsalted butter
3 tbsp of unbleached flour
1/2 pint of milk
2 tbsp of Fontina or Gruyere cheese
2 chicken breasts; cooked & shredded
3 slices of Prosciutto shredded
Salt & pepper

Garnish: Parsley

Directions:
Sift the flour and salt into a bowl. Make a well in the center and drop in the eggs. Start to mix in the eggs gradually, taking in flour from around edges. When becoming stiff, add a little milk until all the flour has been incorporated. Beat to a smooth batter, and then add the remaining milk. Stir in the oil. Cover the bowl and leave it in a cool place for thirty minutes. Heat a small frying pan, or 7 inch crepe pan. Wipe over with oil. When hot, add enough batter mixture to cover the base of pan when rolled. Pour off any excess batter. When brown on the underside, loosen and turn over with a spatula and brown on the other side. Pile on a plate and cover with a clean towel until needed. 

To make the filling, melt the butter in a pan. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat, bring to a boil and cook for 3 minutes, stirring continuously. Add the cheese, chicken, Prosciutto, salt & pepper and stir until heated through. Do not re-boil. Divide the mixture evenly between the crepes and roll up or fold into triangles. Place in baking dish and cover with aluminum foil. Heat in a hot oven for about 10 minutes. Garnish with parsley…Serve immediately!!!  Buon Appetite!

Till Next Time………………………………...................

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