Spinach Crepes Stuffed with Spicy Grilled Chicken

 

 

 

 

 

 

Though sweet crepes are more popular, the savory version of this breakfast meal can be enjoyed as lunch or dinner. I love spinach a lot and this provides an avenue for me to enjoy this great vegetable in an appetizing meal. Though I have filled these crepes with grilled chicken, they can be filled with a whole range of meats, seafood and vegetables. The flavors of this meal are unbelievable. You get tanginess from the pickled onions and peppers, creaminess from the mayonnaise and smokiness from the grilled chicken. Its like a party in your mouth!

INGREDIENTS:

Makes about 5 – 6 crepes

For Crepes:

(1) 130 Grams All Purpose Flour (1 Cup)

(2) 1/2 Cup Milk

(3) 2 Eggs

(4) 1 Tablespoon Melted Unsalted Butter

(6) 1/4 Cup Water

(7) 1/2 Teaspoon Salt

(8) Hand Full Spinach (About 55 Grams)

(9) Pepper to Taste

For Grilled Chicken:

(1) 3 Chicken Things or 1 Chicken Breast

(2) 1 Tablespoon Soy Sauce

(3) 1 Teaspoon Olive Oil

(4) 1 Teaspoon Balsamic Vinegar

(5) I Garlic Clove (Grated)

(6) 1 Teaspoon Grated Ginger

(7) Salt and Pepper to Taste

For Pickled Peppers and Onions

(1) 2 Sweet Peppers

(2) A Few Red Onion Rings

(3) 1/4 Cup White Vinegar

(4) 1 Teaspoon Granulated White Sugar

(5) 1/2 Scotch Bonnet

 

 

 

 

 

 

PROCEDURE:

(1) Throw all the ingredients for the crepe into your blender and blend till combined. This takes about 30 seconds. Unlike pancakes, the batter for crepes has to be smooth and silky without any lumps so do not be scared of over-mixing. The batter should be thin and look like very light cream. Add a couple more tablespoons of water to get the batter to this consistency if needed.

 

 

 

 

 

 

(2) Though optional, it is advisable that your sieve the batter to get rid of any bits of spinach. This will help make the batter very smooth.

 

 

 

 

 

 

 

(2) Place batter in container and keep in fridge for 1 – 2 hours. This rest period is important for the flour to hydrate, i.e., for the flour molecules to fully absorb a lot of liquid from the batter. It also allows the gluten which developed during the mixing process to relax, thus producing smooth crepes which do no puff up during frying.

(3) Next, marinate the chicken. Combine the soy sauce, olive oil, balsamic vinegar, grated garlic and ginger and salt and pepper in a bowl. Place chicken in bowl and rub with marinade. Cover and place in fridge for 1 hour.

Note: It is best to use boneless chicken thighs if you want a fast grill. If using chicken breast, Divide it into 2 to create flatter pieces.

 

 

 

 

 

 

 

(4) For the pickled sweet peppers and onions, Slice both into manageable rings and place in vinegar and sugar mixture. You can add some chopped scotch bonnet for some heat. Place in fridge for at least 30 minutes.

 

 

 

 

 

 

 

(5)  Crepes should be fried in non-stick pans. Heat the pan and brush with a little melted butter or oil. You will need to brush the pan for only the first crepe.

(6) Pour mixture in a cup/jug for better control. Hold pan in one hand and pour batter with the other hand while swaying the pan in a round motion so the batter spreads evenly around the pan till it is paper thin. Each crepe should take about 1/3 cup of the batter. Cook the first side for about 1 minute, lift an edge of the crepe to peel, flip and cook the other side for another minute.

 

 

 

 

 

 

 

 

 

 

 

 

(7) Chicken can be grilled at the same time the crepes are being fried. Talk about multitasking! Heat grill for about 15 minutes, grease and place chicken on grill. Grill for about 8 minutes per side depending on the size of the chicken or until the internal temperature of the chicken reaches 165 degrees (F).

 

 

 

 

 

 

(8) Bring all the components of the meal together. Slice the chicken into bite size pieces and arrange on the spinach crepe alongside some of the pickled sweet peppers and onions. You can also add some sun dried tomato (recipe here). Top these with some mayonnaise (recipe here) for some added creaminess. You can add some paprika to the mayonnaise to add another flavor element to the dish.

Roll up the spinach crepe, close your eyes, and take a big bite…amazing,  isn’t it?

 

 

 

 

 

 

For other crepe and pancake recipes, see posts on Fluffy Pancakes, Red Velvet Pancakes and Silky Crepes. Enjoy!

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