Savory Chicken Crepes recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- non-stick cooking spray 1 (14 ounce) package boneless, skinless chicken breast cutlets salt and ground black pepper to taste 1 tablespoon olive oil 2 green bell peppers, chopped 1 yellow bell pepper, chopped 1 red bell pepper, chopped 1 cup diced portobello mushroom caps 1 small red onion, chopped ½ cup shredded Monterey Jack cheese ½ cup shredded mild Cheddar cheese ½ cup shredded sharp Cheddar cheese 2 tablespoons ground cumin 1 tablespoon ground paprika 1 tablespoon chili powder 1 tablespoon minced garlic 1 cup all-purpose flour 2 eggs ½ cup milk ½ cup water 2 tablespoons butter ¼ teaspoon salt
Nutrition Info
- 385.7 caloriescarbohydrate: 24.5 gcholesterol: 139.5 mgfat: 20 gfiber: 3.1 gprotein: 27.4 gsaturatedFat: 9.9 gservingSize: -sodium: 403.3 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Savory Chicken Crepes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.
Season chicken cutlets with salt and pepper.
Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container, pull chicken apart with 2 forks.
Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well, season filling with salt and pepper.
Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt, beat until batter is smooth.
Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.
Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling
Bake in the preheated oven until cheeses melt, 5 to 10 minutes.