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Chicken, Sweet Corn and Red Pepper Crepes

Source: Crepes: Sweet and Savory Recipes for the Home Cook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  Makes 8 crepes; serves 4
Choose these flavor filled crepes for a harvest treat. Good accompaniments include coleslaw, tiny green beans, and fresh peaches with vanilla bean ice cream or frozen yogurt.
Eight 6- or 7-inch Savory Crepes (recipe link below)
1/2 onion
One 1/2-inch piece fresh ginger
3 boneless, skinless chicken breast halves
2 ears fresh white or yellow corn
2 tablespoons extra-virgin olive oil
1/2 cup diced red bell pepper
1 shallot or green onion (include half the green tops), chopped
1 egg
3/4 cup ricotta cheese
1/2 cup shredded jarlsberg cheese or monterey jack cheese
2 garlic cloves, minced
2 teaspoons minced fresh sage, or 1/2 teaspoon dried sage
3/4 cup grated parmesan cheese
Other necessary recipes:
Savory Crepes
Chicken, Sweet Corn and Red Pepper Crepes Recipe at
Prepare the crepes. Place 1/2 inch water in a large skillet. Add the onion, salt, and ginger and bring just to a simmer over low heat. Add the chicken and poach until just opaque throughout, about 10 to 15 minutes. Remove from the liquid, let cool, and dice.

Cut the corn kernels from the cobs. In a large skillet over medium heat, heat 1 tablespoon of the oil and saute the corn, peppers, and shallot or green onion for 2 to 3 minutes, or until the vegetables are soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, salt and pepper to taste, chicken, and vegetables.

Preheat the oven to 350 degrees F. Spoon
1/2 cup of filling onto the center of each crepe and fold like an envelope to enclose the filling. Arrange the crepes in a greasted 9-by-13-inch baking dish, brush them with the remaining
1 tablespoon oil, and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Crepes
Nutrition Facts per Serving
Yield:   Makes 8 crepes; serves 4
Calories: 775
Fat. Total: 35g
Fiber: 3g
Carbohydrates, Total: 43g
Sodium: 873mg
% Cal. from Fat: 41%
Cholesterol: 325mg
Protein: 70g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: d Reviewed: 01/21/2011
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