I suck at blogging, but have this for dinner anyway.
You know when you procrastinate so long that it gets to the point where you’re actually embarrassed to do whatever it is you’ve been avoiding? I do this a lot. Returning emails and calls is particularly bad for me. Wedding thank you notes were a recent source of shame. And now I can add this blog to my list. Le sigh. I do have some good excuses, but I’m going to keep those to myself for now.
Anyways, you should make this for dinner since it’s delish and easy.
Chicken, Apple, & Cheese Crepes
Image from Lara Feronni
Ingredients for Crepe batter (courtesy of The Greens Cookbook by Deborah Madison):
- 3 medium or 2 large eggs
- 1 cup milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1 cup flour
- 2-3 tablespoons olive oil or melted butter
Ingredients for the filling:
- Rotisserie chicken (the one you buy hot right from the grocery store) shredded
- Deli slices of a cheese you like
- Granny sliced apple, sliced thin
The one complicated thing about this recipe is you need to make the crepe batter at least an hour ahead of time, so it has time to settle. Oh, and you need a blender. But everyone owns a blender, right?
To make the crepes:
- Pour all the batter ingredients into a blender in the order given, and blend briefly at medium speed.
- Stop and scrape down the sides of the jar.
- Blend another ten seconds or so.
- Pour the batter into a bowl, cover, and let it rest for at least one hour before using.
- After an hour or more, heat a crepe pan (a non-stick frying pan has worked just fine for me) with just a little butter.
- When it is hot, pour just enough batter to lightly coat the pan. Rotate the pan to distribute the batter.
- Cook the crepe a few minutes, until it is golden brown on the bottom and the top surface is beginning to dry.
- Flip it. Cook second side for about a minute.
- Repeat until you’re out of batter. I usually get about 10 crepes, give or take.
- (She mentions that the first crepe is often not usable because the pan isn’t properly seasoned. It definitely doesn’t look as good as the rest, but it still tastes good enough to eat, imho.)
Once you’ve made your crepes, the rest is simple. Layer a slice of cheese, some shredded chicken, and some sliced apple and roll ’em up. I’m sure they’d be just dandy right then, but we stick them in the oven for about 15 minutes at 400. Then the cheese is all gooey and perfect.
If you have leftover crepes, you can use them for dessert. We like ours with nutella and sliced banana. I’m a little allergic to bananas, but these are worth it. Leftover shredded chicken can be used for a myriad of next-day meals, like chicken salad or chicken tortilla soup.
I’m gonna try to be a better blogger. Promise.
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