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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is something I originally found in a cookbook. I didn't like avocado so I made a few changes. Ingredients:
1 cup flour |
1 egg |
1 1/4 cups milk |
3 tablespoons olive oil |
1 tablespoon flour |
1 1/4 cups milk |
4 ounces cream cheese |
1 tablespoon tarragon |
2 teaspoons lemon juice |
1/2 cup black olives |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup chicken, cooked and chopped |
4 tablespoons sour cream |
Directions:
1. Dice raw chicken and saute on med heat till done. Set aside.
2. Put 1 cup flour in large mixing bowl. Make a light well in the center. Break the egg into the well and begin to beat the egg into the flour, incorporating only a little flour at a time.
3. Add 1 1/4 cup milk gradually to the egg mixture beating well until all the milk in incorporated into the batter. Batter should be smooth.
4. Heat the olive oil in small skillet and pour 1/4 cup or less into center. Tip and rotate skillet so the batter spread evenly over the base to form a thin crepe. Flip and cook other side.
5. Repeat until all batter is used. Keep crepes warm until ready to plate.
6. Add 1 1/4 cup milk and 4 oz cream cheese together in med sauce pan. Heat over med heat till cheese is melted with no lumps in milk. Add salt, pepper, tarragon and lemon juice.
7. Mix a little water with 1 tbs flour to make a slurry to help thicken sauce.
8. Add cooked chicken and black olives.
9. Fold each crepe in half, and then in half again, to form a triangle. Carefully open part of the triangle out to form an envelope and fill with chicken, cream mixture.
10. Plate filled crepe adding 1 tbs sour cream on top.
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