These light and delicate cornmeal crepes are the perfect vehicle for a variety of fillings. When paired with a cheesy chicken and spinach filling, you have a meal that is perfect for a week night dinner or a weekend dinner party.

Chicken and Spinach Crepes

By Taylor
Serves 6-8

Ingredients:

For cornmeal crepes:
1/2 cup all-purpose flour
1/4 cup plain yellow corn meal
1/2 teaspoon granulated sugar
salt
pinch (1/16 teaspoon) cayenne pepper
1 cup milk
2 whole eggs
1 egg yolk
4 tablespoons unsalted butter, melted

For chicken spinach filling:

4 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
4 cups (about 2 pounds) boneless, skinless chicken breast, chopped into bite-sized pieces
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
1 tablespoon minced shallot
1/8 teaspoon hot sauce
pinch (1/16 teaspoon) freshly grated nutmeg
10 ounces fresh spinach leaves, washed and stemmed
1 tablespoon all-purpose flour
3 tablespoons half and half
1 ½ cups Muenster cheese, grated

Directions:

In a medium sized bowl, add the flour, cornmeal, sugar, 1/4 teaspoon salt and cayenne. Stir.

In a smaller bowl add milk, eggs and the additional egg yolk. Stir with a fork until blended. Add the melted butter and stir. While stirring the flour mixture, slowly add the milk and egg mixture. Continue stirring until a batter forms.

Heat an 8-inch nonstick sauté pan over medium-high heat. Test the pan by dropping a tablespoon of batter onto the pan. Tilt pan from side to side to spread batter. Cook for 30 seconds and flip. Cook for an additional 30 seconds. If test crepe is too brown then reduce the pan’s heat.

Once your pan is at the right temperature make the crepes. Pour 1/4 cup batter onto the pan. Remove pan from heat and tilt from side to side spreading the batter in an even circular layer. Place over heat and cook for 30 seconds. Flip and cook for an additional 30 seconds. Stack cooked crepes onto a plate. Repeat until 8 crepes are made.

Make the Chicken Spinach Filling. In a large sauté pan, melt 2 tablespoons butter over medium heat. Add onion, chicken, salt and black pepper. Cook until onions have softened and chicken is cooked. Remove from heat. Empty into a large bowl and reserve.

Return pan to medium heat and add remaining 2 tablespoons butter. Add shallots, pinch of salt, hot sauce and nutmeg. Stir. Add spinach in handfuls, and stir. Wait for spinach to wilt before adding next handful. Once all of the spinach has been added and wilted, add flour. Stir spinach mixture for 1-2 minutes. Add half and half. Cook, stirring over medium heat until spinach mixture thickens. Remove pan from heat. Empty spinach mixture into bowl of cooked chicken. Stir. Let cool. Add grated Muenster cheese and stir until well blended.

Heat oven to 325°F.

Assemble crepes. Fold each crepe in half. Place about 1/8 chicken spinach mixture onto the bottom half of each folded crepe. Cover the mixture with top half of the crepe. Place folded and filled crepes on a lined baking sheet .Warm in oven for 10-15 minutes until filling is warm and cheese begins to melt. Serve.

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