Chicken Crepes with a Riviera Twist

Ingredients

• Basil Crepe Batter:
• 1 cup milk
• ½ cup all-purpose flour
• 2 eggs
• 1 tablespoon butter, at room temperature
• 6 leaves fresh basil leaves, minced
• 1 pinch salt
• Marinade:
• 1 ½ pounds chicken tenderloins, diced
• ¼ cup grapeseed oil
• 1 ½ tablespoons balsamic vinegar
• Toppings:
• 1 head broccoli, chopped
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 Roma tomatoes, chopped
• ½ (8 ounce) package sliced portobello mushrooms (Optional)
• Sauce:
• ¾ cup heavy cream
• 2 tablespoons semi-soft cheese with garlic and herbs (such as Allouette®)
• 1 tablespoon pesto

Step 1

Blend the milk, flour, and eggs together until you have a smooth batter, about a minute or so. Heat a nonstick pan over medium-high heat and brush it lightly with butter. Pour in about 3 tablespoons of batter, swirling the pan to spread it thin and even. Sprinkle a teaspoon or two of basil on top as it cooks. Once the edges start to brown, flip the crepe and cook for another couple of minutes until set. Keep stacking the finished crepes with parchment paper in between, brushing the pan with butter as needed.

Step 2

Mix the chicken with grapeseed oil, balsamic vinegar, and a pinch of salt in a zip-top bag and let it marinate for about 20 to 30 minutes. When ready, drain off the marinade and cook the chicken in a hot skillet over medium-high heat until the juices run clear, about 5 minutes.

Step 3

While the chicken cooks, steam the broccoli by placing it in a microwave-safe bowl with a little water and microwaving for 3 to 4 minutes until it’s crisp-tender. In the same skillet you used for the chicken, melt some butter with garlic and cook until fragrant, then toss in the broccoli, tomatoes, and mushrooms. Stir everything together and let it heat through.

Step 4

For the sauce, combine cream, cheese, and pesto in a small saucepan over medium heat. Stir it gently until it thickens and comes together nicely, which should take around 3 to 5 minutes.

Step 5

To assemble, lay a crepe flat and pile the chicken filling down the center. Drizzle some of the creamy sauce over the top, then fold the crepe like a burrito. Spoon a bit more chicken and sauce over each one before serving. Repeat with the rest, and enjoy!