Chicken Crepe Riviera recipe

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Ingredients

1 cup milk
½ cup all-purpose flour
2 eggs
1 tablespoon butter, at room temperature
6 leaves fresh basil leaves, minced
1 pinch salt
1 ½ pounds chicken tenderloins, diced
¼ cup grapeseed oil
1 ½ tablespoons balsamic vinegar
1 pinch salt
1 head broccoli, chopped
1 tablespoon butter
2 cloves garlic, minced
2 Roma tomatoes, chopped
½ (8 ounce) package sliced portobello mushrooms
¾ cup heavy cream
2 tablespoons semi-soft cheese with garlic and herbs (such as Allouette®)
1 tablespoon pesto

Nutrition Info

478.2 calories
carbohydrate: 17.4 g
cholesterol: 184.4 mg
fat: 31.6 g
fiber: 2.2 g
protein: 31.9 g
saturatedFat: 12.3 g
servingSize: -
sodium: 250.8 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.

  2. Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.

  3. Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.

  4. Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag, marinate for 20 to 30 minutes.

  5. Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken, cook and stir until juices run clear, about 5 minutes.

  6. Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.

  7. Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli, stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.

  8. Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.

  9. Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style, spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

Recipe Yield

6 servings

Recipe Note

We have a lovely restaurant nearby and my first-ever order was their chicken crêpe riviera. This is my version. The restaurant version doesn't have portobellos but I find they're a lovely addition and I love how easy it is to customize the flavors!

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