Chicken, Sweet Corn & Red Pepper Crepes Recipe

Name: Chicken, Sweet Corn & Red Pepper Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eight 6- or 7-inch savory crepes; 1/2 onion; Salt; One 1/2-inch piece fresh ginger; 3 boneless, skinless chicken breast halves; 2 ears fresh white or yellow corn; 2 tablespoons extra-virgin olive oil; 1/2 cup diced red bell pepper; 1 shallot or green onion (include half the green tops), chopped; 1 egg; 3/4 cup (6 ounces) ricotta cheese; 1/2 cup (2 ounces) shredded Jarlsberg or Monterey Jack cheese; 2 garlic cloves, minced; 2 teaspoons minced fresh sage, or 1/2 teaspoon dried sage; Salt and freshly ground pepper; 3/4 cup (3 ounces) grated Parmesan cheese

Servings: persons

Eight 6- or 7-inch savory crepes
1/2 onion
Salt
One 1/2-inch piece fresh ginger
3 boneless, skinless chicken breast halves
2 ears fresh white or yellow corn
2 tablespoons extra-virgin olive oil
1/2 cup diced red bell pepper
1 shallot or green onion (include half the green tops), chopped
1 egg
3/4 cup (6 ounces) ricotta cheese
1/2 cup (2 ounces) shredded Jarlsberg or Monterey Jack cheese
2 garlic cloves, minced
2 teaspoons minced fresh sage, or 1/2 teaspoon dried sage
Salt and freshly ground pepper
3/4 cup (3 ounces) grated Parmesan cheese

1
Prepare the crepes.
2
Place 1/2 inch water in a large skillet.
3
Add the onion, salt, and ginger and bring just to a simmer over low heat.
4
Add the chicken and poach until just opaque throughout, about 10 to 15 minutes.
5
Remove from the liquid, let cool, and dice.
6
Cut the corn kernels from the cobs.
7
In a large skillet over medium heat, heat 1 tablespoon of the oil and saute the corn, peppers, and shallot or green onion for 2 to 3 minutes, or until the vegetables are soft.
8
In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, salt and pepper to taste, chicken, and vegetables.
9
Preheat the oven to 350F.
10
Spoon 1/2 cup of filling onto the center of each crepe and fold like an envelope to enclose the filling.
11
Arrange the crepes in a greased 9-by-13-inch baking dish, brush them with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese.
12
Bake in the oven for 10 to 15 minutes, or until heated through.
13
Serve at once.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Eight 6- or 7-inch savory crepes, 1/2 onion, Salt, One 1/2-inch piece fresh ginger, and more.

Yes, Chicken, Sweet Corn & Red Pepper Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Sweet Corn & Red Pepper Crepes

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