Doctor's Review: Medicine on the Move

October 20, 2017
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Chicken, sweet corn and red pepper crêpes

Good accompaniments to these flavour-filled crêpes include coleslaw, tiny green beans and, for dessert, fresh peaches with vanilla bean ice cream or frozen yogurt.

8 6- or 7-inch (15- or 18-cm) savoury crêpes

½ onion

salt

½ -inch (1.25-cm) piece fresh ginger

3 boneless, skinless chicken breast halves

2 ears fresh white or yellow corn

2 tbsp. (30ml) extra-virgin olive oil

½ c. (125ml) red bell pepper, diced

1 shallot or green onion (include half the green tops), chopped

1 egg

¾ c. (180ml) ricotta cheese

½ c. (125ml) Jarlsberg or Monterey Jack cheese, shredded

2 garlic cloves, minced

2 tsp. (10ml) fresh sage, minced or ½ tsp. (2.5ml) dried sage

salt and freshly ground pepper

¾ c. (180ml) Parmesan cheese, grated

Prepare the crêpes. Place ½-inch (1.25-cm) of water in a large skillet. Add the onion, salt and ginger, and bring to a simmer over low heat. Add the chicken and poach until just opaque throughout, 10 to 15 minutes. Remove from the liquid, let cool and dice.

Cut the corn kernels from the cobs. In a large skillet over medium heat, heat 1 tablespoon (15ml) of the oil and sauté the corn, peppers and shallot or green onion until the vegetables are soft, 2 to 3 minutes. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, chicken, vegetables and salt and pepper to taste.

Preheat the oven to 180°C (350°F). Spoon ½ cup (125ml) of filling on to the centre of each crêpe and fold like an envelope. Arrange the crêpes in a greased 9- x 13-inch (23- x 33-cm) baking dish, brush with the remaining 1 tablespoon (15ml) oil, and sprinkle with the Parmesan. Bake for 10 to 15 minutes or until heated through. Serve at once. Makes 8 crêpes. Serves 4.

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