Day 64 Uruguay

On the South Eastern coastline of South America is the relatively small country of Uruguay. Due to its elusive nature, most of us are not aware of its architectural heritage or its rich legacy of artists and poets. The same applies to the food; I, for one have never before eaten or cooked Uruguayan cuisine and the loss is mine entirely.Everyday I become al ittle more infatuated with the strange and wonderful cuisines of South America. I chose Crepas de Pollo for tonight's meal and was amazed by this dish of simple chicken crepes which is comparable to the best Lasagna.

Step one was to make the crepe batter with eggs, all purpose flour, salt, milk and clarified butter. It was combined in the mixer and set aside to rest for at least 30 minutes, after which the crepes were made and kept warm.

Step two was to make a Salsa Blanca or Bechamel with butter, flour and milk, seasoned with salt and white pepper.

Step three was to make the chicken filling by sautéing diced onion, mushrooms and cooked shredded chicken ( I used left over rotisserie chicken) and seasoning it with salt and pepper. A little flour was added in followed by sherry, half and half and Fontina cheese and simmered till thickened.

The final step was to grease a large oven proof dish, fill in the crepes with the chicken filling and lay them out in a single layer, cover with the bechamel and sprinkle over with almond slivers, grated parmesan and cream. They were then baked till bubbling and gooey .....need I say more?

Next stop Venezuela....