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Chicken Vegetable Crepes

 Warm your dinner plates in the oven on low heat while preparing these.

1-1/2 cups cooked chicken cut into bite-sized pieces and heated through (I use leftover chicken pulled from the freezer, then thawed and warmed in the microwave - don't let it get dry!).


1 large carrot, scraped and cut into julienne strips
1/2 cup mushrooms, sliced
1/2 medium green bell pepper, cut into julienne strips
1/2 cup jicama, peeled and cut into julienne strips
1/3 cup zucchini, cut into julienne strips
2 Tablespoons butter

Sauté carrots in melted butter for about a minute, then add the other vegetables.  Continue sautéing for another 1-2 minutes, then cover and let cook over medium low heat for about five minutes, stirring once or twice.  (You can use whatever vegetables you want here; I just use what's on hand, and the combination above happens to work nicely.  I like a mixture of colors and textures.)


3 Tablespoons butter
3 Tablespoons flour
1 cup heavy cream
1/3 cup shredded Monterey Jack cheese
1/2 cup sour cream
salt, pepper to taste

Melt butter in small saucepan; stir in flour and mix thoroughly.  When butter and flour mixture bubbles, add cream and bring to a simmer, stirring continually.  Add shredded cheese and stir until melted, then add the sour cream.  The sauce should be somewhat thick; add more cream or more sour cream if you like it thinner.  Season to taste.


1 cup milk
3 large eggs
1 Tablespoon honey (optional)
1 Tablespoon melted butter
1/2 teaspoon salt
3/4 cup all-purpose flour
about 2 Tablespoons butter for cooking

Put milk and eggs in blender jar, stir.  Add honey, melted butter, salt and flour; mix until smooth.

Have your chicken, vegetables and sauce all ready to go, then place small pat of butter in 8" non-stick sauté pan and melt.  Pour about 1/4-1/3 cup crepe batter into bubbling melted butter and swirl pan around until bottom is evenly coated with batter.  Cook for 30-60 seconds over medium heat until bottom of crepe is golden and the top side looks done.  (I don't flip my crepes - not necessary.)  Remove crepe from pan onto warmed dinner plate with the help of a fork, turning pan over plate and loosening edge gently (it should fall right onto the plate).  Store leftover crepe batter in the refrigerator for up to 2 days.

To assemble:

Put chicken pieces over half of each crepe, add a few pieces of the cooked vegetables and about 2-3 Tablespoons sauce.  Fold crepe over (in half), top with more sauce as desired.  When all the crepes are prepared, top with the remainder of the vegetables.  Garnish with fresh basil if desired. 

Serves two with possibly a little left over, depending on how big the appetites!