Crepes with Chicken and Asian Greens Recipe

How to make it

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• Add the finely diced green onions and the sesame seeds to the crepe batter
• stir to mix.
• Make the crepes as per method in basic crepe recipe.
• You will need 8 crepes for the recipe.
• Wash the bok choy well and cut into 1-inch slices; you will have about 4 cups.
• Separate the broccoli into florets.
• Slice the chicken thinly and place in a bowl.
• Add the cornstarch and 1 tbsp of soy sauce.
• Toss to mix and set aside.
• Preheat the oven to 400ºF
• Lightly oil a baking sheet, place the cooked crepes on the baking sheet, overlapping them slightly, and then cover with aluminum foil.
• In a wok, heat 1 tbsp of the oil, add the ginger and broccoli and stir until coated with oil.
• Add 1/4 cup water, cover and simmer for 5 minutes or until the broccoli is just tender.
• Transfer the broccoli and ginger to a bowl.
• Place the baking sheet with the crepes in the oven.
• Heat the remaining oil in the wok and add the chicken slices, stirring until opaque.
• Add the garlic, chili, sliced bok choy, broccoli and ginger, stirring to mix.
• Pour in the remaining soy, rice wine vinegar and rice wine.
• Continue stirring until the vegetables are cooked.
• Add the green onions and sesame oil and toss to mix.
• Place 1 or 2 warm crepes on each plate, spread each crepe with 1 tsp of hoisin sauce and top with the chicken and vegetable mix.
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• Basic Crepe Recipe
• Sift the flour and salt into a large bowl.
• Make a well in the center of the flour and add the eggs.
• Whisk the eggs into the flour and then slowly add 1 cup milk.
• Whisk until smooth, then add the melted butter.
• Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.
• Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream).
• Add the extra milk if necessary.
• Wipe out the seasoned crepe pan with an oiled paper towel then place it over medium-high heat.
• When you see a light haze over the pan it is hot enough to begin.
• Pour in a small amount of mixture into the pan (it should sizzle).
• Swirl and tilt the pan to spread the batter as thinly as possible.
• Pour any excess batter back into the measuring cup.
• Use a spatula to trim the crepe where the excess batter was poured off.
• Return the pan to the heat and cook until the top surface is dry and the edges begin to curl, 10 to 15 seconds.
• Using a spatula, flip the crepe over and cook on the second side about 10 seconds.
• Slide the cooked crepe onto a clean towel.
• Continue with the remaining mixture.
• Tips
• Always make the batter in advance.
• It should rest for at least 30 minutes before cooking and can be kept overnight in the refrigerator.
• Bring the batter to room temperature before using.
• Crepes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.
• To reheat crepes, brush a baking sheet with melted butter and layer the crepes on top.
• Cover with aluminum foil and reheat in a 400ºF oven for about 4 minutes.
• To reheat filled crepes, fill the crepes when cold and place them in a baking dish and reheat in a 400ºF oven or until the filling is hot.
• You can replace half the flour with whole wheat or buckwheat flour.
• Makes 12 to 16, 7-inch crepes