Chicken and Asparagus Crêpes

As I’ve said before, nothing beats a $5 Costco rotisserie chicken. And what to do with the leftovers? Why, make savory crêpes! In this month’s Food Network Magazine, they had a recipe for chicken and asparagus crêpes. They call for store bought crêpes, but why buy them if you have the time to make them? The following is the Joy of Cooking’s recipe for crêpes. I made them in the blender and refrigerated the batter for about a half an hour before making.

Makes about 12 crêpes

Ingredients:
1 cup flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/2 stick of butter, melted
1/2 teaspoon salt

To make crêpes, heat a 9- or 10-inch frying pan with rounded edges over medium-high heat. When it’s heated, rub a stick of butter all around the pan. Then take a paper towel and rub the butter all around the pan. Next, add about 1/3 cup of the batter to the center of the pan while rotating the pan round and round to evenly distribute the batter. It’s ok if the batter goes up the sides of the pan. The crêpe will begin to brown around the edges and separate from the pan. When it does so (it always takes a little longer with the first one) use a rubber spatula to separate the edge of the crêpe all the way around.
My favorite way to flip a crêpe is to shake the pan vigorously to loosen it and then using momentum, flip it without using a spatula. Here’s a photo of my doing this a few months ago:

Then cook the other side of the crêpe for about 30 seconds or so.

As far as the Food Network recipe goes, I changed it slightly. For the fresh herbs, my dad brought over some of his homegrown.

I ended up using parsley, thyme and oregano. I also only used 1/2 cup of parmesan in the filling and didn’t top the the dish with the remaining cheese. Instead of ricotta, I used cottage cheese. We just can’t get good ricotta up here.

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