The Crepe Chef
The Crepe Chef Crêperie in Port Charlotte
119 Tamiami Trail UNIT G, Port Charlotte, FL 33953
Monday: Closed | Tuesday: Closed | Wednesday: 8:30AM-3:30PM | Thursday: 8:30AM-3:30PM | Friday: 8:30AM-3:30PM | Saturday: 8:30AM-3:27PM | Sunday: 10AM-3:30PM
America/New_York time zone
4.7 average rating from 361 reviews for The Crepe Chef
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Business Name: The Crepe Chef
Address: 119 Tamiami Trail UNIT G
Port Charlotte
Florida
33953
US
Port Charlotte
Florida
33953
US
Chicken Salad Puffs Recipe
Preheat oven to 450ºF.
Put Crisco, water, and salt into a saucepan and bring to a rolling boil.
Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
Add eggs, one at a time, beating until mixture is thick and smooth.
Drop dough by teaspoonfuls 1-1/2 inches apart onto greased cookie sheets.
Bake at 450ºF for 10 minutes. Reduce heat to 350ºF and continue baking for 10 minutes. Cool.
For Chicken Salad Filling, combine all ingredients.
Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad Filling into puffs. Replace tops.
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In mixing bowl, combine the flour, cheese, salt, and garlic powder. Stir in the water, melted Crisco, and egg; beat till smooth. Pat the mushrooms dry. Dip mushrooms into batter. Fry, a few mushrooms at a time, in deep Crisco heated to 365ºF. Fry till mushrooms are golden, about 3 minutes, turning once. Drain on paper toweling. Salt lightly and serve immediately.