Savory Chicken Crepes
Crepe Batter
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoon butter, melted
In a medium bowl, add liquid to the beaten eggs; gradually add in the flour, stirring constantly with a whisk un til the batter is very smooth.
Refrigerate at least 30 minutes - VERY important
Brush 6" non stick frying pan with a small amount of oil
On a medium heat pour about 3 or 4 tablespoons of batter in the center and tilt pan until the entire pan is covered; when lightly brown on the edges, turn and continue with remaining batter. Stack the crepes together.
Filling
1 lb. chicken breast / cut in 1 in. strips
1 red bell pepper / cut in 1/2 in. strips
1 yellow bell pepper / cut in 1/2 in. strips
1 medium onion / cut in 1/2 in. rings
10 oz. package button mushrooms / sliced
3 tablespoons butter
Salt and pepper to taste
Rub oil onto a hot grill, season chicken with salt and pepper, grill about 2 minutes per side; remove to platter.
In large non stick skillet add the butter; saute the mushrooms until golden brown; remove to chicken platter; in the same skillet add bell peppers and onions, season with salt and pepper to taste; saute until tender crips; remove to chicken and mushroom platter.
Place about 1/3 cup of chicken, peppers, onions and mushrooms down the center of each crepe; use your favorite sauce or cheese over the top of the mixture; fold over each side of crepe and garnish.
Chipotle Corn on the Cob
6 large ears sweet corn in husks
1/2 cup mayo
1 tablespoon grounded chipotle pepper
1/2 cup grated parmesean or asiago cheese
Carefully peel back husks; remove silks; rewrap corn in husks and tie with kitchen string. Cover with cold water and soak for 20 minutes; drain
Grill corn, covered, over medium heat 25-30 minutes; turn often
With pastry brush, paint corn with mayo; sprinkle with chipotle pepper and grated cheese
If you don't want to grill the corn, you may husk the corn and cook your favorite way.
