For a quick crepe batter with main course intentions:
1/2 Cup Milk
2/3 Cup Water
1/4 Cup melted butter
1 Cup Flour
1/4 tsp Salt
1 Tbs Sugar
2 Tbs Water, to thin if needed
Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings.
Filling ingredients:
fresh mozzarella cheese
olive oil
package of chicken breast tenders (frozen is ok, just remme
1 clove of garlic, sliced
1 yellow onion, diced
fresh basil leaves (optional)
To do:
Slice up some fresh mozzarella cheese.
Perfume your oil by cooking sliced garlic for approx 2 minutes til it turns golden brown, then remove the garlic pieces. Add in your cleaned, de-skinned, de-tendon-ed chicken breast tenders. Cook til golden brown, then flip and cook through -- medium heat.
Let chicken cool slightly.
Dice your yellow onion. In a small pan over medium heat, sweat the onion so it is cooked through but not browned.
Slice the chicken into bite-sized pieces.
Make the crepes themselves in your crepe-sized pan.
Fill each crepe with the chicken, mozzarella, onion, and basil, if desired. Return to the pan and cook a minute more so the mozzarella melts. Buon appetito!
1/2 Cup Milk
2/3 Cup Water
1/4 Cup melted butter
1 Cup Flour
1/4 tsp Salt
1 Tbs Sugar
2 Tbs Water, to thin if needed
Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings.
Filling ingredients:
fresh mozzarella cheese
olive oil
package of chicken breast tenders (frozen is ok, just remme
1 clove of garlic, sliced
1 yellow onion, diced
fresh basil leaves (optional)
To do:
Slice up some fresh mozzarella cheese.
Perfume your oil by cooking sliced garlic for approx 2 minutes til it turns golden brown, then remove the garlic pieces. Add in your cleaned, de-skinned, de-tendon-ed chicken breast tenders. Cook til golden brown, then flip and cook through -- medium heat.
Let chicken cool slightly.
Dice your yellow onion. In a small pan over medium heat, sweat the onion so it is cooked through but not browned.
Slice the chicken into bite-sized pieces.
Make the crepes themselves in your crepe-sized pan.
Fill each crepe with the chicken, mozzarella, onion, and basil, if desired. Return to the pan and cook a minute more so the mozzarella melts. Buon appetito!