Sundried Tomato Crepes with Chicken, Corn and Red Peppers

Crepes are very thin pancakes that can be either sweet or savory. They are good any time of day and can be filled in many different ways. They are very versatile and very tasty, no matter how you fill them or when you eat them. They can be eaten for breakfast, lunch, dinner or even dessert. You can roll them and fill them like an enchilada, fold them over like a pocket, or even layer them and stack them like a cake. I have made them all these ways and more, and have filled them with many different fillings and toppings. I just love crepes. They are different and fun.

I had already put sundried tomatoes into my crepe mixture and was already cooking up them up when Larry asked if we could save some for dessert and to top with ice cream. If he had said something sooner, I would have put the sundried tomatoes in later, but alas, he was too late. I admit I am an very adventurous eater, but the combination of sundried tomatoes and ice cream does not sound very appealing, even to me.

The Crepes

2 eggs

1 cup milk

1/3 cup water

1 cup flour

1/2 tsp salt

2 TBSP melted butter + more butter to make the crepes

1/4-1/2 cup sundried tomatoes, chopped fine

Put all the ingredients into a food processor or mix together with a mixer until well combined. For best results, set the mixture in the refrigerator for at least 1 hour and up to 24 hours, before cooking, although this is not absolutely necessary.

In a small hot skillet or crepe pan, add a little butter to the skillet and swirl it around, then add about 1/3 cup of the batter to the skillet and swirl it around, making sure to make the batter very thin and completely covering the skillet. Cook the batter for about 1-1 1/2 minutes then gently flip it over and continue to cook for another 1-1 1/2 minutes. Gently remove from the pan, then continue until the batter is all cooked.

The Filling

2-3 cooked chicken breasts, cubed

2 cups corn

1/2 cup red bell pepper, diced fine

1 shallot, minced

4-5 green onions, sliced thin

1 TBSP garlic

1 egg

1 1/2 cups heavy whipping cream

4 oz shredded cheese – I used jalapeno jack and a cheddar/jack mix

1 TBSP each fresh sage and cilantro, chopped fine or 1 tsp each of dried herbs

salt & pepper to taste

olive oil

Saute the corn, peppers, shallot and garlic in olive oil for about 3 minutes, or until the shallots are translucent.

Then add the chicken and herbs and mix thoroughly.

Once everything is thoroughly combined, mix the egg and cream together then add to the mixture. Continue to cook for about 5-7 minutes, then let cool.

Preheat the oven to 350* F or 180* C.

Spray a 9×13 baking dish with cooking spray.

It is now time to fill the crepes. Add the shredded cheese to the center of the crepe, then add about 2-3 TBSP of filling on top of the cheese. Carefully fold the crepes to make a roll and place them individually in the baking pan.

Larry wanted a different kind of cheese in his, so I marked his by adding the cheddar/jack mix on top.

Brush the crepes with a little oil then bake for about 15-20 minutes, or until they are completely heated through the center.

I served my crepes over couscous and topped the crepes with a little extra filling and served it with a light, crisp white blend. C’est ce bonne!

This is a light meal perfect for warmer weather and spring days, especially when dining al fresco.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people. View all posts by ajeanneinthekitchen