Savory Chicken Crepes recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Crepes

Ingredients

non-stick cooking spray
1 (14 ounce) package boneless, skinless chicken breast cutlets
salt and ground black pepper to taste
1 tablespoon olive oil
2 green bell peppers, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup diced portobello mushroom caps
1 small red onion, chopped
½ cup shredded Monterey Jack cheese
½ cup shredded mild Cheddar cheese
½ cup shredded sharp Cheddar cheese
2 tablespoons ground cumin
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon minced garlic
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
2 tablespoons butter
¼ teaspoon salt

Nutrition Info

385.7 calories
carbohydrate: 24.5 g
cholesterol: 139.5 mg
fat: 20 g
fiber: 3.1 g
protein: 27.4 g
saturatedFat: 9.9 g
servingSize: -
sodium: 403.3 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.

  2. Season chicken cutlets with salt and pepper.

  3. Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container, pull chicken apart with 2 forks.

  4. Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well, season filling with salt and pepper.

  5. Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt, beat until batter is smooth.

  6. Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.

  7. Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling

  8. Bake in the preheated oven until cheeses melt, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

Crepes are normally used for sweet desserts or breakfast, but I have added my own little twist to this French creation. It makes for a savory dinner that pleased my husband.

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