Chicken and Mushroom Crepes
This dish is a masterful combination of French and Japanese flavors, with delicate crepes wrapped around a savory filling. The cooking technique requires precision and patience, but the result is well worth the effort. The final presentation is a beautiful, delicate package with a rich and earthy flavor profile. What makes this recipe truly special is its unique blend of traditional French crepe-making and modern Japanese ingredients.
Ingredients
- •1 pound boneless chicken breast
- •1 cup sliced mushrooms
- •1/2 cup sliced carrots
- •2 cloves garlic
- •1 cup broccoli florets
- •1/4 cup chopped fresh parsley
- •1/2 cup all-purpose flour
- •1/2 cup milk
- •1/4 cup water
- •2 tablespoons butter
- •Optional: soy sauce for serving
Dietary Info
Instructions
- 1
In a large bowl, whisk together flour, milk, water, and a pinch of salt.
- 2
The batter should be smooth and free of lumps.
- 3
Heat a small non-stick pan over medium heat and add a small amount of butter.
- 4
Pour a small amount of batter into the pan and tilt to evenly coat the bottom.
- 5
Cook the crepe for 1-2 minutes, or until the bottom is lightly browned.
- 6
Repeat with the remaining batter, until all the crepes are cooked.
- 7
In a separate pan, sauté the sliced mushrooms and carrots in butter until they are tender.
- 8
Add the chicken to the pan and cook until it is heated through.
- 9
Assemble the crepes by filling them with the chicken and mushroom mixture, and serving with a side of steamed broccoli and a drizzle of soy sauce.
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