Tuesday, April 9, 2013
Made to Suffer: Axel's Chicken Crêpes
While waiting on the return of the rest of the Group, Carl and Beth look after Judith. Wanting to be part of the Group, Axel sits next to Beth and flirts shamelessly with the girl. This does not go unnoticed by Carol and he is quickly put in his place. Despite his usefulness in preparing meals, his attentions focused on Beth is not something any of them will tolerate.
Axel's dinner that night was particularly inspired. Carol would no doubt wonder if he was trying to impress Beth. The prison pantry had enough staples to create special dishes as well as standby meals.
Elegant, yet understated, Chicken Crêpes are surprisingly simple to make using only pantry items. Unlike Beth, your group will be impressed.
And when the dead rise; don't make assumptions about anyone based on their hairdo.
1/2 cup butter-flavored shortening
1/2 cup flour
2 envelopes Béarnaise Sauce Mix
2 cans chicken meat, drained
1 (8 oz) can sliced mushrooms, drained
2 1/2 to 3 cups Almond, soy or dairy milk
1 cup Flour
1 cup Almond, soy or dairy milk Milk
1/2 cup water
Powdered Eggs to equal 4 Fresh Eggs
3 Tbsp. butter-flavored shortening
1 tsp. Sugar
For crêpes: In a large bowl, combine all crêpe ingredients and mix well. Allow batter to rest for 20-30 minutes while you prepare the filling.
For filling: In a large Dutch oven, melt the shortening over medium coals or medium heat. Stir in flour and stir constantly for 1 minute or until VERY lightly toasted. Stir in 2 1/2 cups of the milk (all at once) and stir briskly to blend and break up any lumps of flour. After mixture is well blended, add both envelopes of Béarnaise Sauce mix and stir well again to blend.
Add drained chicken meat and mushrooms and bring mixture to a boil, stirring constantly to prevent sticking. Mixture will thicken from the flour. It should be the consistency of stew, but if mixture gets too thick, simply add the extra 1/2 cup milk (2 tablespoons at a time) until desired consistency is reached. Keep warm while making crêpes.
For crêpe preparation: In a large skillet (preferably nonstick), melt a little shortening over medium heat or medium coals. You may also use nonstick cooking spray if you have it. Starting with a 1/4 cup measure, pour crêpe batter into pan. Tilt the pan around to allow batter to run and coat the bottom of the pan evenly. You may need to add additional batter to evenly coat the bottom, depending on the size of your skillet.
Allow to cook until top appears dry with a few bubbles. Using a spatula, flip the crêpe over and cook on the other side for another 30 seconds.
Remove to a plate. Spoon 1/2 cup of filling down the center of each crêpe. Fold the sides inward to enclose the filling and serve immediately. Prepare the rest of the crêpes with the remainder of the batter, remembering to oil the skillet before each crêpe is cooked.