I was in the mood for crepes and a salad tonight for dinner so I set out some of my favorite flavours and got chopping. Now I don’t make crepes a lot, but when I do I want them with a lot of flavour. What I was surprised with tonight was not only did my husband insist that I wrote the recipe down…but my picky eating youngest son stopped eating his small helping after his first bites and went back for more so that his siblings wouldn’t eat it all before him!
You’ll need a crepe pan or for a short cut, you can purchase prepared crepes. I used to be nervous to make crepes, but once you get the hang of it and buy a crepe pan, it’s easy peasy (just don’t tell your guests). I’m sure someone has a YouTube video on how to make a perfect crepe, but crepes are just lovely carriers for the inside goodies in my opinion.
Here’s the recipe for about six to eight servings (it depends on how thick you roll them)…
- 4 skinless, boneless chicken breasts
- 2 cups of sliced leeks
- 1/2 cup diced red onion
- 2 diced Granny Smith apples
- 1 tbsp. yellow curry powder
- 1 tbsp. butter
- 1 tbsp. olive oil
- 2/3 cup heavy cream
- 1/2 cup 2% milk
- 1/4 cup diced green onions
If you purchased ready made crepes, then just follow the instructions on how to make them table ready. If you are making them yourself, then prepare them in advance and layer each crepe with one square of waxed paper. This keeps them from sticking together and makes crepe-making much easier. Martha Stewart’s website has a basic crepe recipe with handy photos.
Slice and wash leeks. Dice onions and apples. Slice uncooked chicken.
Heat the oil and butter in a large skillet and add the chicken, cooking at medium-high heat until the chicken has lovely brown bits. The browned bits are
packed with flavour. Transfer the cooked chicken to a clean plate and then use the same frying pan with the remaining oil to soften the leeks and red onions. Add more butter if needed (I didn’t need to). When the leeks and onions are partly softened, add the diced green apples and stir in the curry. Stir the curry throughout and then add in the milk and cream, reducing the heat to low-medium. Stir in the cooked chicken. Cover tightly and simmer for approximately 20 minutes. Stir occasionally to avoid sticking.
The filling will be best if the apples are softened but not mushy. To serve, spoon filling into the crepe and sprinkle on some of the green onion, reserving some of the green onion to garnish the top. Serve with a colourful garden salad and enjoy!