This recipe is great for a light lunch or dinner. I normally serve it with a side spinach or tomato salad to complete the meal. Since crepes are so versatile, you can remove or add any ingredients, as well as prepare the ingredients according to taste.
Makes 6 to 8 large crepes
For Crepes:
1 cup flour
1/2 cup water
1/2 cup milk
3 large eggs
2 tablespoons butter
1/2 tablespoon of salt
Butter, for coating pan
For Filling:
3 to 4 boneless chicken breasts, sliced into strips or diced in cubes
1 large red pepper, diced
1/2 pound mushrooms, sliced
One jar homemade or store-bought pesto
Olive oil, for coating pan
Fresh Parmesan
In a blender or food processor, combine all the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 30 minutes to an hour, allowing the bubbles to subside so the crepes will be less likely to tear during cooking.
Heat a 10- or 12-inch nonstick pan. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly; no batter should be left pooling. Cook for 30 seconds, or until small bubbles begin to appear on the surface. Firmly shake the pan to loosen the crepe. Use a spatula to flip the crepe. Cook for another 10 seconds and remove to a plate or cutting board. Repeat with the remaining batter and stack the crepes to allow them to cool slightly.
Once the crepes are finished, in a hot, slightly oiled pan, cook the chicken breasts until browned and cooked through, about 5 minutes per side. Cut into thin strips for filling. In another small pan, slowly cook the peppers and the mushrooms until soft, adding salt and pepper to taste. Add the chicken strips to the vegetables and cook together for a minute or two. Remove from the heat. In the microwave, heat the pesto.
To fill, alternate layers of hot chicken, peppers and mushrooms. Roll or fold, and with a spoon, pour hot pesto along the top. Garnish with fresh Parmesan cheese.
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