Have any of you read “On Rue Tatin” Living and Cooking In A French Town? Sometime ago I tweeted that I needed a good book to read on my recent Bali holiday and my blog friend Anastasia of Anastasia Drawing and Dreaming offered to post me this book she had very much enjoyed.
Anastasia had an inkling I’d like it seeing it was about cooking and France. I’m halfway through it and am loving the story of Susan Herrmann Loomis’s apprenticeship at La Varenne Ecole de Cuisine. Her eventual move to France with her husband and young son, renovating a dilapidated convent and the challenges of trying to fit in with the community who are mistrusting of strangers at first. On Rue Tatin is the cooking school she owns and operates from her renovated convent in Louviers, one of Normandy’s most picturesque towns. She is now a permanent resident.
As a tribute to the book, Anastasia and I thought it’d be fun to cook a french dish together and feature the dish on our blogs simultaneously. We chose crepes, Anastasia cooked sweet crepes and I have a savoury version here for you. Click here to pop over to Anastasia’s blog to see her sweet crepes and check out her Etsy Store, Percival Road where she sells beautiful handmade gift tags with a mix of old and new materials.
Thank you for sending me the book Anastasia and for collaborating with me on this fun post.
Crepes with Chicken, Bacon & Mushroom
1 cup plain flour, 1 1/4 cups milk, 1 egg, pinch salt
Place sifted flour in a bowl, make a well in the centre and add the egg, milk and salt. Whisk well and rest for 30 minutes.
Heat a crepe pan or frypan to medium heat, brush lightly with vegetable oil. Pour some of the crepe mixture into the pan – enough to form a thin crepe and swizzle round in a circle. Cook for 1-2 minutes or until golden. Turn over and cook for further minute. Stack cooked crepes on a plate reading for filling.
500g packet chicken tenderloins – cut into small pieces, 4 rashers bacon cut into small pieces, handful button mushrooms cut into small pieces, 1 onion, 2 TBLSP sour cream.
Saute the onion in a pan until translucent. Add the chicken, bacon and mushrooms, when cooked take off the heat and stir through 2 TBSP sour cream.
Place some mixture in one of your crepes, roll up or fold into triangles. Serve straight away.
Makes about 5-6 crepes.
Crepe Filling from Best Recipes