Monday, July 27, 2009

Southwestern Chicken Crepes with Summer Corn and Red Peppers

Serves 2-4


Garlic Cream Sauce (recipe follows)
Basil Oil (recipe follows)
2 tbsp olive oil
1 medium yellow or white onion, small dice
3 cloves garlic, minced
1 red pepper, cored, seeded and cut into small dice
1 fresh cob of corn, kernels trimmed off with knife
dash of chili powder (1/8 tsp)
dash of smoked sweet paprika (1/8 tsp)
2 sprigs fresh thyme, stems removed
1 tbsp butter
1 tbsp flour
1 chicken breast, cooked, and cut into 1/2" cubes
Salt and pepper to taste


  1. First make the Garlic Cream sauce, and set it to reduce.

  2. Next make the Basil oil, and set aside.

  3. In a skillet over medium high heat, heat olive oil and add onion. Cook for 5 minutes until soft and translucent, stirring occasionally (you don't want it to brown though). Add garlic, red pepper, corn, chili powder, paprika and thyme. Cook over high heat for 2 minutes.

  4. In a small bowl, combine butter and flour with fork into uniform paste. Whisk paste into cream sauce. Increase heat on cream sauce, whisk butter mixture into cream sauce, and bring to a boil; it should thicken.

  5. Return skillet to high heat. Add cream sauce and diced chicken to skillet all at once, stirring to heat through, about 1-2 minutes. Sauce should be pretty thick; adjust with more milk if too thick.

  6. Remove from heat and set aside.

  7. Make crepes.

  8. Reheat filling if necessary. Wrap filling in crepe. Serve crepe with a little extra filling on top, and drizzled with some Basil Oil.

Garlic Cream Sauce
Makes about 1 cup

1 cup half-and-half
1 cup milk
2 cloves garlic, minced
1 sprig fresh thyme, stem removed
Salt and pepper to taste

Combine 1st 4 ingredients in small saucepot over medium heat. Bring to a simmer and let cook until reduced to about 1/2. Salt and pepper to taste.

VARIATION: consider adding 1 tbsp pureed chipotle en adobo to garlic cream sauce.

Crepes (makes 6 crepes)
My recipe is from the Fannie Farmer Cookbook

2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 tbsp melted butter

Blend all in blender until smooth. Let stand for at least 30 minutes.

To cook crepes, brush a nonstick skillet with a little melted butter over medium high heat. Pour in a batter in center of pan about 1/2 the size of pan, and tilt/swirl immediately to coat whole pan. Keep swirling over heat until batter freezes. Cook over medium high heat for about 2 minutes. Carefully flip onto 2nd side, cook for about 1-2 minutes. Remove onto plate, and repeat with remaining. Use 1st cooked side as presentation side.

Leftover crepes can be wrapped in plastic wrap and will keep 3 days in fridge.

Basil Oil
Makes about 1/4 cup

20 leaves of fresh basil, washed
Olive oil

Heat a small pot with water to a boil. Add leaves, swish for 2-3 seconds and immediately remove into a bowl with ice water to cool. Once cool, remove leaves and squeeze out all water, pat dry with towel. Add to blender with olive oil to barely cover. Blend until smooth. Pass through strainer or chinois, scraping bits from outside of strainer.

Bottle in squeeze bottle and refrigerate; keeps for about 1 week.

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