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Crepes With Chicken And Asian Greens Recipe

Crepes With Chicken And Asian Greens Recipe

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Ingredients

Count

Nutrition

597

Calories

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Ingredients:

Serving

Directions:

Add the finely diced green onions and the sesame seeds to the crepe batter
Stir to mix.
Make the crepes as per method in basic crepe recipe.
You will need 8 crepes for the recipe.
Wash the bok choy well and cut into 1-inch slices; you will have about 4 cups.
Separate the broccoli into florets.
Slice the chicken thinly and place in a bowl.
Add the cornstarch and 1 tbsp of soy sauce.
Toss to mix and set aside.
Preheat the oven to 400ºF
Lightly oil a baking sheet, place the cooked crepes on the baking sheet, overlapping them slightly, and then cover with aluminum foil.
In a wok, heat 1 tbsp of the oil, add the ginger and broccoli and stir until coated with oil.
Add 1/4 cup water, cover and simmer for 5 minutes or until the broccoli is just tender.
Transfer the broccoli and ginger to a bowl.
Place the baking sheet with the crepes in the oven.
Heat the remaining oil in the wok and add the chicken slices, stirring until opaque.
Add the garlic, chili, sliced bok choy, broccoli and ginger, stirring to mix.
Pour in the remaining soy, rice wine vinegar and rice wine.
Continue stirring until the vegetables are cooked.
Add the green onions and sesame oil and toss to mix.
Place 1 or 2 warm crepes on each plate, spread each crepe with 1 tsp of hoisin sauce and top with the chicken and vegetable mix.
====================
Basic Crepe Recipe
Sift the flour and salt into a large bowl.
Make a well in the center of the flour and add the eggs.
Whisk the eggs into the flour and then slowly add 1 cup milk.
Whisk until smooth, then add the melted butter.
Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.
Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream).
Add the extra milk if necessary.
Wipe out the seasoned crepe pan with an oiled paper towel then place it over medium-high heat.
When you see a light haze over the pan it is hot enough to begin.
Pour in a small amount of mixture into the pan (it should sizzle).
Swirl and tilt the pan to spread the batter as thinly as possible.
Pour any excess batter back into the measuring cup.
Use a spatula to trim the crepe where the excess batter was poured off.
Return the pan to the heat and cook until the top surface is dry and the edges begin to curl, 10 to 15 seconds.
Using a spatula, flip the crepe over and cook on the second side about 10 seconds.
Slide the cooked crepe onto a clean towel.
Continue with the remaining mixture.
Tips
Always make the batter in advance.
It should rest for at least 30 minutes before cooking and can be kept overnight in the refrigerator.
Bring the batter to room temperature before using.
Crepes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.
To reheat crepes, brush a baking sheet with melted butter and layer the crepes on top.
Cover with aluminum foil and reheat in a 400ºF oven for about 4 minutes.
To reheat filled crepes, fill the crepes when cold and place them in a baking dish and reheat in a 400ºF oven or until the filling is hot.
You can replace half the flour with whole wheat or buckwheat flour.
Makes 12 to 16, 7-inch crepes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	596.88 Kcal (2499 kJ)
Calories from fat	272.87 Kcal
		% Daily Value*
Total Fat	30.32g	47%
Cholesterol	136.51mg	46%
Sodium	2071.24mg	86%
Potassium	674.19mg	14%
Total Carbs	55.96g	19%
Sugars	8.76g	35%
Dietary Fiber	7.36g	29%
Protein	27.3g	55%
Vitamin C	80.7mg	135%
Vitamin A	3.3mg	109%
Iron	77mg	428%
Calcium	354.5mg	35%

Amount Per 100 g
Calories	144.26 Kcal (604 kJ)
Calories from fat	65.95 Kcal
		% Daily Value*
Total Fat	7.33g	47%
Cholesterol	32.99mg	46%
Sodium	500.59mg	86%
Potassium	162.94mg	14%
Total Carbs	13.53g	19%
Sugars	2.12g	35%
Dietary Fiber	1.78g	29%
Protein	6.6g	55%
Vitamin C	19.5mg	135%
Vitamin A	0.8mg	109%
Iron	18.6mg	428%
Calcium	85.7mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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