Tuesday, 13 May 2014

Broccoli & Chicken Crepes

This recipe came to be after hours flicking through cookbooks, deciding what to make for a dinner party over a year ago. My mother-in-law spotted it and suggested we give it a go. The picture didn't look very appetizing and the many steps of preparing, refrigerating and finally cooking the crepes didn't appeal to my lazy self at all. It would be an understatement to say that I was pleasantly surprised with the end result! Although I've heard and used the saying "Don't judge a book by its cover" a million times, it didn't become more apparent than on that particular day. Lesson learnt.

The recipe originally comes from a Woman's Weekly Vegetarian cookbook but I have made a few changes here and there to make it my own. Its really very versatile and you can add pretty much whatever you like to the filling, the possibilities are endless! Sometimes I double the sauce if I want extra to add to the top of the crepes, (depends how healthy I want to be on the day) so feel free to do this.

Crepe Batter:

  • 1/3 C plain flour
  • 2 tbsp self raising flour
  • 2 eggs, lightly whisked
  • 1 tbsp sunflower oil
  • 2/3 C milk
  • 1/4 C grated Parmesan cheese (or just under)
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 1 chicken stock cube
  • 1/2 C milk
  • 1/2 C cream
  • pinch of nutmeg
  • 1 tbsp olive oil
  • 1 small broccoli, chopped into chunks
  • 1 large chicken breast, sliced
  • 1/4 tsp paprika
  • salt and pepper to taste
  • handful of grated mature cheddar cheese

  1. Begin with the crepe batter - sift flour into a mixing bowl, make a well and into it add the lightly whisked eggs, oil and milk. Use a whisk to mix the wet ingredients into the flour, ensuring that there are no lumps. Then add the Parmesan cheese, mix. Cover with cling film and place into the fridge for at least 1 hour. 
  2. Using a non-stick round pan, pour in just over a tbsp of the batter (I use a ice cream scoop). Once the bottom has slightly browned and the edges are cooked and almost crispy, flip the crepe over and fry for another 1-2 minutes. You should end up with 8-10 crepes, depending on the size. 
  3. Begin the filling by melting the butter in a saucepan with the chicken stock cube. Once melted, add in the flour and stir vigorously into a buttery paste. Cook out the flour for 2-3 minutes and then add the milk and cream, stirring as you go. Add the nutmeg and continue to whisk until the sauce begins to thicken and then take it off the heat.
  4. In the same pan as you used for your crepes (saves on washing up!) heat the olive oil over low heat and add the chicken. When the chicken begins to turn white, add in the paprika, salt and pepper. Continue to cook the chicken until its just done, making sure not to overcook it (we don't want tough chicken). It should take 5-7 minutes. Add the cooked chicken to the sauce. 
  5. In the same pan, add your broccoli with 1 tbsp of water, cover with a lid and allow to steam for a minute. Take your broccoli off the heat before it becomes soft as it will continue to cook in the sauce and then in the oven. Add to the sauce.
  6. Now its time to fill your crepes, for this you will need a wooden board and a oven dish to bake your crepes in. Spoon about 2 tbsp full of the filling into the middle of your crepe in a straight line, ensuring that it stay an inch within the boundaries of the edge. Fold the top and bottom edges over the filling, followed by the right side over the whole of the filling. Then roll towards the left side to finish off. Place the filled crepe into your baking dish. Continue this process until you have filled all of your crepes or until you mixture runs out. 
  7. Spread any remaining sauce over the top of the crepes followed by the cheese and bake in a 180C oven for 10-15 mins or until the top is golden.