The Great Crepe Experiment

I wrote earlier that La Madeleine here in Phoenix has lost their lease. I was really fond of the place. It was just about the only unpretentious French restaurant I know here in Phoenix.

And though I was very fond of the place, I must admit it’s food was only above average. Take the Chicken Crêpe Riviera for example: Roasted garlic, parsley, broccoli and fresh diced tomatoes sautéed with rotisserie chicken in a pesto sauce. Served with Rice Provençal and steamed broccoli.Sounds great. I was underwhelmed. “I can do better”, I thought.

Here is the Mark I version. Not bad, but it could be a lot better.

The filling was diced grilled chicken mixed with a Sauce Veloute, some white wine, chopped tarragon, an egg yolk, and a little cream. (Things were flying hot and heavy at this point and I was really winging it.)

I ladled a couple spoonfuls onto each crepe, rolled them up, and then sauteed each one in a little butter (nothing lo-cal here).

The sauce poured over the top was basically some leftover sauce veloute thinned with a little cream.

On the whole, they were acceptable, but a little bland and because the sauce veloute is white, the presentation was a little lacking. I also need to use more filling so that it it peeking out the ends a bit.