Friday, April 22, 2011

Chicken and Spinach Crepes with Tamarind Chutney

1 cup unbleached whole wheat flour
1 cup full cream milk
1 cup water
2 eggs
1/4 teaspoon salt
2 tablespoons butter, melted

In a blender, combine all the ingredients and pulse for 10 minutes. Refrigerate for 1 hour.

Heat a lightly buttered frying pan over medium-high heat. Pour batter (1/4 cup) into pan, swirl to coat evenly. Cook 40 seconds, flip and cook for another 10 seconds. Continue until all batter is gone.

2 cups cooked, shredded chicken
1/2 cup milk
2 cups baby spinach (packed)
3 tablespoons cream cheese
1/4 cup fontina cheese
1 tablespoon extra virgin olive oil
1/2 small onion, finely chopped
1 small garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper

Heat oil in a large skillet over medium-high heat. Cook onion, garlic and spinach until soft. Stir in the shredded chicken and cream cheese. Add milk (filling should be smooth and creamy not runny). Stir in cheese until melted. Season with salt and black pepper.

Lay crepe flat, leaving about 2 inches uncovered on each side. In a row across the center, place chicken mixture. Shape into a rectangle (refer to photo) and fold uncovered sides inward, then lightly roll the crepe.

Repeat with the remaining ingredients.

Serve with Tamarind Chutney (Indian Store). If you can't find tamarind chutney, any tangy and spicy fruit chutney will do.


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