These are my new favorites…Thin, slightly sweet crepes made with a mix of corn, wheat and quinoa flours paired with savory chicken, mushrooms, broccoli and smoked gouda. Carbing up just doesn’t get any better than this!
what you’ll need
1 crepe batter recipe
2 oz of poached chicken breast, shredded
5 button mushrooms
3 small pieces of par-boiled broccoli
2 tsp butter
1 tsp heavy cream
pinch of salt
4 shavings of smoked gouda, or about 1/2 oz
First get your mise ready. I already had enough batter left over from breakfast for this meal. You can find the recipe for quick crepes here. For the filling, I simply sliced the mushrooms and sauteed them in 1 tsp of the butter with a pinch of salt, over medium-high heat in my non-stick crepe skillet. Make sure you let them sit on one side and brown to a dark golden color before turning for a rich flavor. Once they turned, I moved them to the side of the skillet and added my chopped broccoli and shredded chicken. Once everything is warmed through, remove to a bowl, add your creme and give the skillet a quick rinse.
Return the skillet to the flame, add the last teaspoon of butter and spread over the surface with a wooden spatula. Pour your batter in a circular movement onto the hot skillet to form a 10″ crepe, and let sit until bubbles begin to form. Gently move the edges of the crepe to make sure it’s not sticking, and then quickly toss the skillet to flip the crepe over. If this is too scary for you, you can turn it with a spatula and just use your fingers if it folds over on you. I recommend learning how to flip it though…much more fun!
As soon as you’ve turned it over, add the shaved cheese so that the heat of the crepe will begin to melt it.
Add the rest of your filling down the center, being careful not to overstuff your crepe or you’ll never be able to fold it over!
Voila, it’s ready to go!
