← Back to Search Results
baking
Chicken, Sweet Corn & Red Pepper Crêpes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Choose these flavor-filled crêpes for a harvest treat. Good accompaniments include coleslaw, tiny green beans, and fresh peaches with vanilla bean ice cream or frozen yogurt.

Yield: Makes 8 crêpes; serves 4

Ingredients

  • Eight 6- or 7-inch savory crêpes 
  • ½ onion
  • Salt
  • One ½-inch piece fresh ginger
  • 3 boneless, skinless chicken breast halves
  • 2 ears fresh white or yellow corn
  • 2 tablespoons extra-virgin olive oil
  • ½ cup diced red bell pepper
  • 1 shallot or green onion (include half the green tops), chopped
  • 1 egg
  • ¾ cup (6 ounces) ricotta cheese
  • ½ cup (2 ounces) shredded Jarlsberg or Monterey Jack cheese
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh sage, or ½ teaspoon dried sage
  • Salt and freshly ground pepper
  • ¾ cup (3 ounces) grated Parmesan cheese

Directions

Prepare the crêpes.

Place ½ inch water in a large skillet. Add the onion, salt, and ginger and bring just to a simmer over low heat. Add the chicken and poach until just opaque throughout, about 10 to 15 minutes. Remove from the liquid, let cool, and dice.

Cut the corn kernels from the cobs. In a large skillet over medium heat, heat 1 tablespoon of the oil and sauté the corn, peppers, and shallot or green onion for 2 to 3 minutes, or until the vegetables are soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, salt and pepper to taste, chicken, and vegetables.

Preheat the oven to 350°F. Spoon ½ cup of filling onto the center of each crêpe and fold like an envelope to enclose the filling. Arrange the crêpes in a greased 9-by-13-inch baking dish, brush them with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.


© 1998 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include savory crêpes. For nutritional information on savory crêpes, please follow the link above.

563kcal (28%)
465mg (47%)
32mg (53%)
202mcg RAE (7%)
975mg
89mg
58g
5g
2g
15g
221mg (74%)
1021mg (43%)
13g (64%)
30g (46%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
good-to-the-grain Good to the Grain
by Kim Boyce
spice Spice
by Ana Sortun
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
new-american-table New American Table
by Marcus Samuelsson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?