Savory crepes made with chicken, caramelized apples and onions, sharp white cheddar cheese and a touch of sherry and calvados!
Prep Time 20 minutesmins
Cook Time 1 hourhr
Making the crepes 45 minutesmins
Ingredients
Crepes
2cupwhole wheat flour
4large eggs
3 1/2cupmilk
1/2tsp.salt
1/2cube butter4 tablespoons for cooking crêpes in the frying pan
Caramelized Chicken-Apple-Cheddar filling:
10chicken tenders or 4 chicken breastssliced into 1-inch strips (boneless and skinless)
2medium yellow onionspeeled and thinly sliced
2medium Honeycrisp apples peeledcored, and sliced
2cupsgrated extra-sharp white cheddar cheese
1/3cupextra virgin olive oil
1/3cupdry white wine
2tbsp.dry sherry
Salt & pepper to taste
Instructions
Mix flour and salt in a large mixing bowl.Beat eggs and milk in a separate bowl or large glass measuring cup.With wire whisk, slowly add liquids and stir into flour until blended and smooth. The batter should be rather thin.
Heat one teaspoon of butter in a crêpe pan or flat frying pan with shallow sides. When butter is very hot, pour 1/4 cup batter into the pan and holding handle, swirl the pan in the air to get crêpe batter to cover the entire bottom of the pan. Cook on medium-high heat until browned. Flip the pancake over and cook for just about 30 seconds longer.Crêpes will be quite thin – much thinner than a normal pancake.Remove from pan store in between sheets of waxed paper until ready to use. Can be made up to two days ahead and refrigerated.
To assemble crêpes:
Lay a crêpe out flat on a cutting board.Spoon four heaping tablespoons of chicken-apple-onion mixture into the center of the crepe.Sprinkle with one tablespoon grated extra-sharp cheddar cheese. Roll up and place in a greased casserole dish, seam side down.Continue with remaining crêpes until filling is used up.Sprinkle extra grated cheese over the top of the crêpes.
Heat through at 350 degrees until cheese on top melts and centers are hot, approximately 20 minutes.
Filling:
Heat 1-2 tablespoons olive oil in a large skillet.Add chicken tenders and brown.Reduce heat to low, cover pan, and continue to cook until chicken is cooked through. Remove from heat and tent with foil.When cool and completely cooked through, shred chicken into bite-sized shreds with fingers or two forks.
Add sherry to pan and heat to deglaze, scraping up browned chicken bits from the bottom.Add chicken bits to chicken in foil. Using the same pan, heat 1-2 tablespoons of olive oil and add onions. Brown and cook until onions are caramelized, adding white wine or sherry as you go.Remove from pan and add to chicken.Add another or two of olive oil to pan and heat.Add sliced apple and cook until apples are slightly browned and then turn heat to low and continue cooking until apples are al dente (cooked but not mushy) and browned.Remove from pan and add to chicken mixture. Mix well.When cool add one cup grated cheddar, salt, and pepper to taste and mix well. Store in refrigerator until ready to assemble crepes.
Course: Main Course
Keyword: caramelized apples and onions, savory crepes