Savory Chicken Crepes

Crepes are normally used for sweet desserts or breakfast, but I have added my own little twist to this French creation. It makes for a savory dinner that pleased my husband.

• Preparation Time: 35 mins
• Cooking Time: 22 mins
• Total Time: 57 mins
• Calories: 386 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup milk
• 2 tablespoons butter
• ½ cup water
• 1 tablespoon olive oil
• ½ cup shredded sharp Cheddar cheese
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 2 tablespoons ground cumin
• 1 red bell pepper, chopped
• ½ cup shredded Monterey Jack cheese
• 1 yellow bell pepper, chopped
• 1 tablespoon chili powder
• 1 small red onion, chopped
• 2 green bell peppers, chopped
• 1 tablespoon ground paprika
• Non-stick cooking spray
• ½ cup shredded mild Cheddar cheese
• 1 (14 ounce) package boneless, skinless chicken breast cutlets
• 1 cup diced portobello mushroom caps

Recipe Instructions

Step 1

Season chicken cutlets with salt and pepper.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet lightly with cooking spray.

Step 3

Spray 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.

Step 4

Heat 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.

Step 5

Whisk 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.

Step 6

Heat 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.

Step 7

Spoon chicken filling into a crepe, wrap, and place on the prepared baking sheet. Repeat with remaining crepes and filling

Step 8

Bake in the preheated oven until cheeses melt, 5 to 10 minutes.