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Crêpes du Jour with Monterey Jack
Description
Yield
4 to 6 servings
Total Prepare Time
25 min
Original URL
Here's a recipe for succulent crepes, stuffed with chicken and asparagus, and covered in a creamy rosé salsa sauce. Once prepared, the crepes are sprinkled with a generous quantity of Monterey Jack or your favourite cheese. To brighten up your weekday dinners, these crepes are sure to do the trick!
Ingredients
butter
1 onion, chopped
2 cloves garlic, minced
1 lb (450 g) chicken breasts or chicken thighs, cut into strips
1 1/4 cups (310 mL) tomato sauce, no salt added
1/2 cup (125 mL) salsa
1/3 cup (80 mL) 18 % cream or 35 % cream, (for cooking)
Salt and freshly ground pepper, to taste
1 bunch of asparagus, trimmed
8 large (7-inch/18 cm) crepes, homemade or stored-bought
6 oz (180 g) Canadian Monterey Jack, shredded
1/4 cup (60 mL) fresh coriander, coarsely chopped
Instructions
Preheat oven to 425 °F (220 °C).
In a deep skillet, melt butter on medium heat and sauté onion and garlic for 2 minutes. Add chicken strips and cook 4,5 min. Add tomato sauce, salsa and cream. Season to taste with salt and pepper. Bring to a boil and let simmer for 7–10 minutes.
Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain.
Spread crepes out on work surface, then divide chicken and asparagus among crepes. Roll up crepes and place in a lasagna dish. Pour the sauce over crepes and sprinkle with Monterey Jack.
Brown in the oven, then garnish with fresh coriander and serve.