Chicken, Sweet Corn & Red Pepper Crêpes
Updated February 23, 2016 
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.
Makes8 crêpes; serves 4
Cooking Methodbaking
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Equipmentbaking/gratin dish
Five Ingredients or LessYes
Mealbrunch, dinner, lunch
Taste and Texturecheesy, herby, savory
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
Instructions
-
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
