These chicken crepes are full of flavor…the recipe is very simple and full of flavor. It you enjoy savory crepes, you should definitely give this a try.
2 chicken breasts
1 small onion chopped
3 garlic cloves finely chopped
½ bunch of fresh parsley chopped
1 cup frozen corn,
1~2 basil leaves
1 tablespoon butter
½ tablespoon olive oil
1 ½ cup milk
1 ½ tablespoon corn starch
Salt and pepper to taste
2 large eggs
1 cup milk
½ cup water
1 cup all purpose flour
3 tablespoon butter melted
Pinch of salt
¾ cup shredded Mozzarella cheese
½ tablespoon dry parsley
Boiled the chicken breast in water by adding bay leaves, salt and pepper for about 10~ 15 minutes. Once cooked remove the chicken from the water shred after cool down.
In another pan sautee the onion and the garlic with the butter and olive oil in medium heat, once slightly brown, add the shredded chicken and the frozen corn.
Mix gently and add the milk, salt and pepper to taste, while the corn is cooking with the chicken in the milk, mix the corn starch in the water. Add the dissolved corn starch slowly in the chicken by mixing continuously.
Once the chicken filling turns creamy add the parsley and let it bubble again.
Remove the chicken filling from the heat.
Mix all the ingredients in the blender. Heat a 9 in pan with a small amount of butter, add ¼ cup of the batter into the pan, and spread the batter by rotating the pan.
Cook until the crepe is set and slightly brown, and then turn to cook the other side.
Slide to a plate and keep doing the same until all the batter is gone.
How to Assemble
Place some of the chicken filling in the crepe, roll and place the rolled crepe in a butter pyrex dish.
Repeat unit the crepes filled the pyrex dish.
Cover with mozzarella cheese and sprinkle with dry parsley.
Place the crepes in a preheated oven at 350F for 15 to 20 minutes.
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