I love, love, love crepes, but today instead of heading over to the popular crepe restaurant in town, I decided to make some of my own. Crepes by definition, are classified as being a very thin pancake. These crepe's are so delicious and contrary to popular belief, fairly easy to make, as a matter of fact, the first time I made them I was taken back by how quick it really is. I didn't realize this, but the crepe filling is made before hand and then stuffed into the crepe once its cooked. The crepes themselves only take about 2 minutes to cook, it doesn't get any quicker than that. All together this dish takes about 45 minutes. Crepes are so versatile they can be savory or sweet, served for any meal and can be filled with just about anything you can find in your refrigerator. Enjoy!
Serves 3
To make the crepe batter you will need eggs, milk, flour, water and butter. Other ingredients needed for this dish include:
- 4 boneless skinless chicken thighs (or 2 breasts)
- 1/2 a large onion (sliced)
- 1/4 cup of Italian parsley (chopped)
- 4-5 baby bella mushrooms (sliced)
- 1 roma tomato (diced)
- 1/2 a tsp. minced garlic
- 1/2 a cup of mozzarella cheese (grated)
- 3 tablespoons of olive oil
- salt & pepper to taste
Combine, one egg, 1/2 a cup of flour, 1/4 cup of water, 1/2 cup of milk and 2 tablespoons of melted butter in a mixing bowl. Whisk the ingredients together until they are well combined and most of the lumps are gone. This should make 1 cup of batter.
Pour the batter into a measuring cup (this will help during the cooking process) and place the batter in the refrigerator while you prep and cook the filling.
Slice the chicken into thin 1 inch strips and set aside.
Thinly slice half of a large onion and set aside.
Slice the mushrooms and place with onions.
Heat the oil in a nonstick pan on medium/high heat, add in the onions, mushrooms and a sprinkle of salt and pepper. Cook until soft.
Meanwhile, chop the parsley and dice the tomato.
Add in the garlic, parsley and tomato, stir all ingredients together and continue cooking for an additional five minutes.
Add in the chicken, stir and cook.
Remove from heat once chicken has cooked through.
Meanwhile, in a nonstick skillet melt 2 tablespoons of butter coating the pan.
Pour 1/3 cup of the batter into the pan. Move the batter around in the pan immediately to create a thin layer of batter covering the bottom of the pan. Cook for approximately 30 - 45 seconds and then take a deep breath and flip the crepe.
Ta-Dah! Your crepe may tear but hey, you just flipped a crepe! Don't let it get you down.
As the crepe cooks add 1/2 of the prepared filling on one side of the crepe. Top with 1/4 cup of freshly grated mozzarella cheese.
Fold over the other half of the crepe over the filling, cook until cheese begins to melt.
Slide off of the pan and enjoy!
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