During this time of pandemic, many of us are staying home, which means less trips to the grocery store, and more time to get creative in the kitchen. Just because you can’t get out to a nice restaurant, doesn’t mean you have to sacrifice an interesting and delicious meals in the comfort of your own home.
Chef Daryl Cronk, Regional Manager of Dining Services for Elderwood has put together a flavorful meal, using simple ingredients that are most likely already in your pantry. Recipe yields 14-16 crepes.
1 ¼ cups – Flour
¾ cup – Cornmeal (yellow or white)
½ teaspoon – Salt
1 teaspoon – Paprika
2 cups – Whole Milk
3 – Large eggs
2 tablespoons – Butter (melted)
1. Mix all dry ingredients into a bowl and create a well.
2. In a separate bowl, mix all wet ingredients (except the butter).
3. Add the wet mixture into the well and stir from the inside out.
4. Add the melted butter and mix well.
5. Chill for 1 hour.
6. Cook crepes over medium heat in a non-stick 6 inch sauté pan.
Chicken and Asparagus Filling
1 pound – Chicken breast (raw, sliced thin)
1 Bunch of asparagus – (cleaned and cut into pieces)
6 ounces of Baby Bella mushrooms – (sliced, optional)
½ Red onion – (sliced thin)
1 tablespoon – Butter or olive oil
Salt and pepper to taste
Granulated garlic to taste
1. Get the sauté pan hot and add the butter or olive oil.
2. Add the onions, asparagus and mushrooms. Sauté for about 2 minutes.
3. Add the chicken and seasoning. Sauté for an additional 6-8 minutes.
4. Hold warm while you make the crepes.
½ cup – Sour cream
½ cup – Mayonnaise
2 tablespoons – Red onion (minced)
½ Bunch Cilantro – (chopped)
1 teaspoon – Worcestershire sauce
½ teaspoon – Cumin
½ teaspoon – Granulated garlic
½ teaspoon – Paprika
1. Mix all ingredients together.
2. Chill for at least 1 hour to let flavors come together.
Assemble warm filling in the crepes. Gently wrap crepes and generously add southwest topping, or serve as a side for dipping. Garnish with scallions or chives (optional).