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Maria Scuor
Jun 22, 20212 min read

Chicken Onion Pepper Crepes

Updated: Aug 24, 2021

Serves: 4


It’s time to have a more savory crepe. This one is full of flavour and eating two are very filling but leaving you wanting more. Makes 8 large crepes


Ingredients for crepes

2 cups flour

1 tsp salt

4 eggs beaten

1 cup milk

1 cup water

4 tbsp melted butter

½ cup finely chopped parsley

½ tsp dried rosemary

½ tsp dried thyme

½ tsp paprika

Oil for crepe or frying pan


Ingredients for crepe filling

1 tbsp olive oil

1 cup chopped onion

2 cups chopped bell pepper

2 cups chopped cooked chicken

1 tbsp Lawry’s garlic salt or salt and pepper to taste


Ingredients for white sauce

4 tbsp butter

4 tbsp flour

1 tsp of salt

2 cups milk

4 tbsp grated parmesan


Cooking spray for baking dish

¼ cup grated parmesan

1 cup shredded mozzarella cheese



Directions

  1. Make crepes by whisking together flour, salt, eggs, milk, and water in a large bowl

  2. Pour in melted butter and mix well

  3. Stir in parsley, rosemary, thyme and paprika

  4. Heat a lightly oiled crepe pan

  5. Pour about ½ cup batter in pan for each crepe

  6. Tilt pan with a circular motion so batter coats pan evenly

  7. Cook the crepe for about 2 minutes on each side

  8. Place on a plate to cool

  9. To make filling oil in large skillet and add onion and pepper and sauté until onion is cooked

  10. Add chicken and garlic salt and sauté for five minutes

  11. Take off heat and let cool

  12. Preheat oven to 375˚F

  13. Make white sauce by melting butter in sauce pan

  14. Add flour and salt and whisk until blended

  15. Slowly pour in milk and continue whisking until you have a creamy sauce

  16. Finish by whisking in parmesan

  17. Let’s put it all together, spray baking pan with cooking spray

  18. Add half the white sauce to the onion pepper and chicken pan and mix well

  19. Place two tablespoonful of mixture to one end of crepe and roll the crepe half way

  20. Fold in each side of crepe into the middle and keep rolling so you have a fully enclosed crepe

  21. Place crepe into baking dish and keep filling crepes until mixture is done

  22. Pour a tablespoon of white sauce on each crepe

  23. Sprinkle crepes with mozzarella cheese

  24. Bake for 30 minutes and then broil on high for 5 minutes or until top is golden

  25. I served with roasted peppers and asparagus and a simple green salad on the side



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