We had this on Monday night, using leftover roast chicken, and boy was it good!
250g chicken – cut into cubes or shredded if using leftovers
1/4 tsp salt
1/2 tsp sunflower oil
for the Crepes
8 fl oz semi skimmed milk
1 egg yolk (keep white aside)
90g plain flour
15g unsalted butter melted
1/2 tsp turmeric
1/8 tsp salt
Freshly ground pepper
1/4 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp dried tarragon
1/2 tsp sunflower oil
Sweetcorn filling and sauce
2 tbsp sunflower oil
1 shallot, chopped
165g Sweetcorn kernels
8 fl oz chicken stock
1 tbsp double cream
125g low fat cottage cheese
2 tbsp egg white
To make the crepe batter, whisk the milk and egg yolk together in a bowl.
Add the flour in, a little at a time, whisking continuously until all the flour has been mixed in and there are no lumps.
Stir in the butter, turmeric, salt, pepper and herbs.
Heat a crepe pan (I used a small frying pan as I don’t have one) over medium-high heat.
Pour 3-4 tablespoons of the batter into the hot pan and swirl it to coat the whole of the pan.
Cook until brown – around 30 seconds each side.
Slide onto a plate. The crepe should be quite thin.
Repeat the process until the batter is finished.
Preheat the oven to 170c or gas mark 3.
To prepare the crepe filling, season the chicken with salt and pepper.
Heat 1 tbsp of the oil in frying pan over medium heat.
Sauté the chicken for 4-5 minutes and transfer it to a bowl.
Add the remaining oil and sauté the shallot for 30-60 seconds, then add in the Sweetcorn and sauté for a further 3 minutes.
Remove around a third of the Sweetcorn mix and add it to the chicken – this is the filling.
To prepare the sauce, put the stock and cream into the pan and summer for 3 minutes. Then purée in a blender.
Add in the cottage cheese and the egg white to the chicken mix and combine well.
Full each crepe with 3-4 tablespoons of the mixture and roll up.
Wipe a baking tray with some of the oil.
Place the Crepes seam down on the tray and cover with the sauce. I also topped mine with cheese.
Bake for roughly 20 minutes until filling is heated through.
In my ones I used a spicy tomato sauce that I had leftover on the top of the Crepes