Savory Chicken Crepes
22 ingredients
8 steps
Ingredients
- non-stick cooking spray
- 1 (14 ounce) package boneless, skinless chicken breast cutlets
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 2 green bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup diced portobello mushroom caps
- 1 small red onion, chopped
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded mild Cheddar cheese
- 1/2 cup shredded sharp Cheddar cheese
- 2 tablespoons ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon chili powder
- 1 tablespoon minced garlic
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons butter
- 1/4 teaspoon salt
Directions
-
1Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.
-
2Season chicken cutlets with salt and pepper.
-
3Spray a large skillet lightly with cooking spray. Heat over medium-high heat. Saute chicken cutlets until lightly browned and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a deep container; pull chicken apart with 2 forks.
-
4Heat olive oil in the hot skillet. Saute green bell peppers, yellow bell pepper, red bell pepper, portobello mushroom, and red onion until tender, about 7 minutes. Transfer vegetables to the container with the chicken. Add Monterey Jack cheese, mild Cheddar cheese, sharp Cheddar cheese, cumin, paprika, chili powder, and garlic. Mix well; season filling with salt and pepper.
-
5Whisk flour and eggs together in a bowl. Add milk and water, stirring to combine. Add butter and 1/4 teaspoon salt; beat until batter is smooth.
-
6Heat a lightly oiled griddle over medium high heat. Pour about 1/4 cup batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula; turn and cook the other side until lightly browned, about 30 seconds more. Place crepe on a plate. Repeat with the remaining batter.
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7Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling
-
8Bake in the preheated oven until cheeses melt, 5 to 10 minutes.
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