Chicken & Cheese Crepes
From DetroitTokyo 12 years ago
- 20min prep, 15min co to make
- Serves 4
Adapted from a Food Network Magazine recipe, this is a lovely dish. Impressive but fairly quick & easy to put together. Easily adjustable to your tastes or what ingredients you have available.
Ingredients
- 2 1/2 cups shredded chicken* shopping list
- 1 1/2 cups ricotta cheese shopping list
- 3/4 cup grated parmesan cheese, plus a bit for garnish shopping list
- 1/2 cup chopped fresh herbs (I used parsley and thyme) - divided shopping list
- salt & pepper to taste shopping list
- 8 crepes (I used Otterpond's crepes.html">Lemon crepes) shopping list
- 3 tbsp butter shopping list
- 2 shallots, sliced shopping list
- 2 medium zucchini, diced shopping list
- 8 oz. button mushrooms, diced shopping list
- 1 cup chicken stock shopping list
- 1/4 cup dry white wine shopping list
- 2 tsp lemon zest, plus more for garnish shopping list
- *I cook b/s chicken breasts in the crock pot with some chicken stock and Old Bay Seasoning for 4 hours on high. Then shred chicken & strain stock for later use. shopping list
How to make it
- Preheat oven to 400F.
- Combine chicken, ricotta, and 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 tsp) and pepper (I used 3/4 tsp) in a bowl.
- Spoon about 1/4 cup chicken mixture into the middle of each crepe, roll up to enclose filling.
- Place crepes seam side down into a baking dish. Cover with foil an bake until filling is heated through, about 15 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add shallot and cook until softened, about 1 minute. Add zucchini and mushrooms and cook, stirring occasionally, until tender - about 3 minutes. Add chicken stock and wine, simmer for 2-3 minutes. Reduce heat and add lemon zest, remaining herbs, and 1/4 cup Parmesan. Season with salt & pepper.
- Remove from heat and spoon over top of crepes. Garnish with a bit of herbs, Parmesan and lemon zest.
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