Sunday, March 4, 2012

Spinach Chicken Crepes

 
It takes about an hour of work to make these sumptuous Spinach Chicken crepes, so I only make them once every two months or so, but they are sooo worth the time. This recipe makes twelve crepes, and I usually cook six and either refrigerate or freeze the other six to eat at a later time. If you are feeling adventurous one day and wanna be all pro in the kitchen...these are the things to make!

Filling Ingredients: 
  • 2 1/2 cups ricotta cheese
  • 2 cups grated asiago cheese *
  • 3 eggs, beaten to blend
  • 1/2 package fresh spinach (or...half a can works too)
  • 1 onion, finely chopped
  • 1 lb cooked chicken, chopped   
  • Jar of Alfredo Sauce for topping. 
* - I use the grated 'Italian Mix' cheese sometimes because not every store carries the grated asiago. So long as it contains asiago cheese, it's fine. The mix cheese is very close to the same flavor.

Crepe Ingredients:
  • 3 eggs
  • 1 cup water
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup fresh snipped chives (*green onions work just as well and is what I use here)  
  • olive oil spray
Prepare the crepe batter first. Add the eggs and water and combine well. Add the flour and salt, and process until mixture is very smooth. Stir in the chives or onions. Place in a bowl and let sit for 30 minutes in the refrigerator.

Meanwhile, combine the ricotta, asiago (save a little cheese to sprinkle on top later) and eggs in a large bowl. Add the chicken and onions. Regardless of which kind of spinach you use, canned or fresh, stick it in the microwave for a minute to remove some of the moisture from it. (If you use the canned stuff, drain it really really well first)  Fold the spinach into the ricotta mixture.

                                      (Yes, it sort of looks like greenish gunk at this point)

To make the crepes, lighty grease a pan and heat over med high heat. Temp wise...think pancakes. You want these crepes to come out rectangular in shape. There's a way easier way of making crepes than to hold the pan at an angle and swivel it around. I just pour like a quarter cup of mix onto the pan and then take a regular straight edged spatula and spread the liquid into the shape I want.  Observe my very brief video. (I lay some oil on the side of the griddle and shove it around with the spatula every once in awhile as needed..so ignore the LAKE of oil on the side there, lol)


Then you turn them over and let them cook 10 seconds on the other side. I use tiny squares of wax paper to separate them as I stack them. I have no idea if they stick together or why I started doing it that way, but it's habit now. :)


Preheat oven to 325 degrees. Lightly grease bottom of baking dish.

Fill each crepe with 1 cup ricotta filling, then roll.




 Place in baking dish, seam side down.



Pour the Alfredo sauce on the top of the crepes and sprinkle with a little cheese.




Bake for 30 minutes or until bubbly.


 
The filling, the crepes and the sauce are have their own unique, amazing flavors and the combination of tastes is OUT OF THIS WORLD delicious!