Chicken Crepes
"This is something I originally found in a cookbook. I didn't like avocado so I made a few changes."
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 cup flour
- 1 egg
- 1 1⁄4 cups milk
- 3 tablespoons olive oil
- 1 tablespoon flour
- 1 1⁄4 cups milk
- 4 ounces cream cheese
- 1 tablespoon tarragon
- 2 teaspoons lemon juice
- 1⁄2 cup black olives
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup chicken, cooked and chopped
- 4 tablespoons sour cream
directions
- Dice raw chicken and saute on med heat till done. Set aside.
- Put 1 cup flour in large mixing bowl. Make a light well in the center. Break the egg into the well and begin to beat the egg into the flour, incorporating only a little flour at a time.
- Add 1 1/4 cup milk gradually to the egg mixture beating well until all the milk in incorporated into the batter. Batter should be smooth.
- Heat the olive oil in small skillet and pour 1/4 cup or less into center. Tip and rotate skillet so the batter spread evenly over the base to form a thin crepe. Flip and cook other side.
- Repeat until all batter is used. Keep crepes warm until ready to plate.
- Add 1 1/4 cup milk and 4 oz cream cheese together in med sauce pan. Heat over med heat till cheese is melted with no lumps in milk. Add salt, pepper, tarragon and lemon juice.
- Mix a little water with 1 tbs flour to make a slurry to help thicken sauce.
- Add cooked chicken and black olives.
- Fold each crepe in half, and then in half again, to form a triangle. Carefully open part of the triangle out to form an envelope and fill with chicken, cream mixture.
- Plate filled crepe adding 1 tbs sour cream on top.
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