Chicken Strip Crepes


Chicken Strip Crepes

    Savory crepes make great meals for lunch of dinner, yet are simple enough for a quick afternoon snack.  Crepes are a wonderful addition to any meal.  They can be made for breakfast with sweet jams and jellies, for dessert with chocolate and pie filling or for dinner with different meats and fresh vegetables.  It is a unique way to use up leftover chicken or turkey and vegetables.  These crepes are made tasty with chicken strips, an assortment of peppers, spices and corn.  The crepes are pretty adaptable and you can use anything you have around to create the perfect crepe for lunch or dinner.  More filling may be desired for some.

 

*makes 4 crepes

IngredientsChicken and Vegetable Crepes 6

For the Dough
1/2 cup flour
1 egg
1/4 cup milk
1/4 cup water
pinch of salt

For the Crepes
8-12 chicken strips, long sliced
2 red pepper, more if desired
3 green peppers, more if desired
1 cup corn, more if desired
cooking oil for pan

Directions

Cut up 2-3 chicken strips for each crepe.  Place chicken in stove top on and cook on medium heat with a little cooking oil.  Cut up peppers into long slices and toss into frying pan.

Chicken CrepesCrepes

In a medium mixing bowl, whisk together the flour and the eggs.  Gradually add in the milk and water, stirring to combine.  Add in salt ; whisk until smooth.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour /scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.  Crepes should be very thin.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Pack each crepe with a few chicken strips, peppers and corn then roll crepes up (like a taco).

Chicken Strip Crepes

Serves 4

Chicken Strip Crepes

These crepes are made tasty with chicken strips, an assortment of peppers, spices and corn.

20 minCook Time

Save Recipe

Ingredients

    For the Dough
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup water
  • pinch of salt
  • For the Crepes
  • 8-12 chicken strips, long sliced
  • 2 red pepper, more if desired
  • 3 green peppers, more if desired
  • 1 cup corn, more if desired
  • cooking oil for pan

Instructions

Cut up 2-3 chicken strips for each crepe. Place chicken in stove top on and cook on medium heat with a little cooking oil. Cut up peppers into long slices and toss into frying pan.

Chicken CrepesCrepes

In a medium mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add in salt ; whisk until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour /scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Crepes should be very thin.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Pack each crepe with a few chicken strips, peppers and corn then roll crepes up (like a taco).

Notes

more filling can be added if desired.

http://www.swankyrecipes.com/chicken-strip-crepes.html

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