Chicken Crepes?

Question

---I was wanting to know if anyone knew the recipe for chicken crepes from the restaurant Tippins. Tippin's is a chain that went out of business in the Midwest in Kansas City. I've tried other recipes but none stack up to the at Tippins. Any help out there? Thanks!!!

Answer 1

Ingredients:
***Sauce***
6 tablespoons Butter
1/3 cup Flour
1 dash Salt
2 cups Milk
1 cup Water
1 tablespoon Instant Chicken Bouillon
1/2 cup Gruyere Cheese -- shredded
1/4 cup Dry White Wine
2 tablespoons Parsley -- snipped
1/8 teaspoon Tabasco Sauce
2 ounces Mushrooms, Canned -- sliced, drained
***Filling***
7 ounces Frozen Peas
2 cups Chicken -- Cooked And Chopped
2 tablespoons Pimiento -- chopped
Paprika -- optional
***Crepes***
1 cup Flour
1 1/2 cup Milk
2 Eggs
1 tablespoon Cooking Oil
1/4 teaspoon Salt

Directions:

Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat.

Spoon in about 2 Tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Remove crepe to paper towel. Repeat to make 16- 18 crepes; greasing skillet occasionally.

Cheese sauce: In a medium saucepan melt butter. Stir in flour and salt. Add milk, water and chicken bouillon granules all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Stir in cheese, wine, parsley and Tabasco. Remove 1 cup of the cheese sauce and set aside. Stir drained mushrooms into remaining sauce.

Filling: Cook peas according to package directions; drain. Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce. Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch rim around edge. Roll up crepe. Place, seam side down, in a 12x7x2 inch baking dish. Repeat with remaining crepes. Pour the remaining cheese sauce over crepes. Sprinkle with paprika, if desired. Cover; bake in a 375F oven for 18-20 minutes or till heated through. Let stand 10 minutes before serving.

Answer 2

1

Answer 3

here is the address n telephone number of Tippins resturant.

Tippins Restaurant5080 N Oak Trfy, Kansas City, MO
Tel: [phone]

u can call n ask a recipe.hope this helps..
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here is also a delicious recipe of Chicken Crepes,, try this also..
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Ingredients:
1 small onions
2 tbsps vegetable oils
1/4 cup thyme leaves (fresh)
1 rib celery
1/3 cup cream
1 small carrots
1 14.5-ounce can low-sodium chicken broths
1/3 tsp cayenne pepper
4 chicken thighs
1/2 cup fresh parsley
salt and pepper
1 recipe basic crepes (see related eHow)


Steps:
1. Peel and finely dice the onion, carrot and celery. Set aside.

2. Rinse the chicken thighs, pat completely dry with paper towels and set aside.

3. Heat a large saucepan over high heat and add the oil. When the oil's hot, add chicken thighs and brown on all sides.

4. Remove chicken to a plate when brown.

5. Lower the heat to medium and add the vegetables. Sauté until tender, then season with a tiny shake of salt and a generous shake of pepper. Add the cayenne.

6. Return the chicken to the pan and add the parsley, thyme and chicken broth.

7. Bring to a boil, then lower the heat, cover and simmer one hour.

8. Carefully remove the chicken from the cooking liquid.

9. Simmer the cooking liquid until it reduces to about half a cup or so. Skim off fat that rises to the surface.

10. Add the cream and continue to simmer until the mixture is very thick, about two to five more minutes.

11. Meanwhile, skin and bone the thighs. (You can also remove the skin before cooking.) The bones should slip out easily. Be sure to remove all pieces of bone and cartilage.

12. Chop the meat into medium-sized pieces and return it to the pan when the mixture has thickened. Turn off the heat and stir the meat into the liquid.

13. To serve, divide the mixture between eight crepes and roll them up. Serve two crepes per person. Spoon any extra sauce over the top and garnish with a little more chopped parsley.

Tips:
Use homemade chicken stock if you can. If not, use low-sodium chicken broth. Regular canned broth can be unpalatably salty. Check the labels; you'll see the difference is enormous.

You can use store-bought crepes to save time.
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