| 8 chicken tenders or 4 boneless, skinless thigh | |
| 2 tbsp soy sauce | |
| 2 tsbp worcestershire | |
| Pepper | |
| 2 tsp garlic powder | |
| Olive oil | |
| Balsamic vinegear | |
| 2 eggs | |
| 1 cup flour | |
| 1/2 cup milk | |
| 1/2 cup water | |
| Shredded mozarella | |
| Shaved parmesan | |
| 1 tsbp brown sugar or honey | |
| Red pepper flakes | |
| 2 & 1/2 cups of spinach | |
| 1 tbsp minced garlic | |
| 1/4 cup pine nuts | |
| 1/4 cup shredded parmesan | |
| 1 lemon | |
| 2 tbsp butter |
| 1. | Start by marinating the chicken. You can use chicken tenders, breasts or thighs (boneless, skinless). Combine the soy sauce, worcestershire sauce, pepper, garlic powder, 3 tbsp of olive oil and 2 teaspoons of balsamic vinegar into a ziploc or container with your chicken. Make sure you pat the chicken dry with a paper towel before you place it in the ziploc. Seal the ziploc and shake it around to make sure the chicken is properly covered. The ingredients for this marinade are for 4 chicken tenders or 2 chicken thighs or one breast. Adjust as needed. Marinade for at least 1 hour, ideally a couple of hours. |
| 2. | After you’ve made the marinade, make the crepe batter. You want this in the fridge so that clumps of flour dissolve. Combine the egg, flour, milk, water, salt and melted butter in a stand mixer or blender. Mixing by hand is fine too. The butter should be in liquid form. Put the well blended version in the fridge for at least 30 minutes before cooking, ideally longer. |
| 3. | The next step is to make the pesto. Combine the spinach, minced garlic, pine nuts, 1/4 cup shredded parmesan, 1/4 cup of olive oil, juice from 1/2 a lemon, and ¼ cup of shredded parmesan into a blender or food processor. Blend or pulse until you get a nice pesto consistency. Add salt and pepper to taste. |
| 4. | Ready to start cooking? Great! Let’s start with the balsamic glaze. Combine the sugar and the half cup of balsamic vinegar together in a pot and place it on medium/low heat on the stove top. Stir occasionally at the beginning to help the sugar dissolve. You want the liquid to be bubbling slightly. After 15 - 20 minutes, the glaze will have thickened and only half the liquid will still be in the pot. |
| 5. | While the glaze reduces, let’s cook the chicken. If you’re cooking a chicken breast or thigh, you should start this step before the balsamic glaze because it’ll take longer. If you’re cooking tenders, you can grill them on the stove stop, about 6 minutes on each side. If you’re using thighs or breasts, you can bake them and just google for how long. Make sure you let the chicken rest after cooking, but you’ll want to slice the meat before you start the crepe making. |
| 6. | To make the crepes, take the batter out of the fridge. You’ll likely need to add more milk because some of the liquid will have evaporated in the fridge (fridges are very dry). You want a consistency of heavy cream, so whisk or stir in more milk until you have that. While you’re doing that, get a non stick round pan heated on the stove top. You want a 10 inch or similar pan. If in doubt, go smaller. Once you’ve heated the pans to medium heat, take a stick of butter and rub them quickly around the whole pan. I like to do this because it’s easier to spread the butter quickly and you can control where it goes. Then use a ladle to add a thin layer of batter on the pan, quickly swirling the pan to coat it evenly. |
| 7. | You’ll need to cook the crepe for around a minute or so before flipping. You want the edges of the crepe to start firming up and browning and you’ll notice the color of the crepe batter change and become darker and more opaque. When you flip, you’ll know you’ve flipped at the right time if the crepe has formed brown spots. |
| 8. | Once you’ve flipped the crepe, it’s time to assemble! Start by adding the shredded mozzarella to the center of the crepe. Be generous! Then add a couple dollops of the pesto, layering some pieces of chicken on top. Lastly, add some balsamic glaze, adding it like you would add a very light layer of syrup to pancakes. Fold the crepe in half, still in the pan, then move it to a plate. |
| 9. | Once the crepe is on the plate, add some more pesto to the top and sprinkle some glaze lightly. Add a pesto smear if you’re trying to impress and then sprinkle some parmesan shavings around the plate. Voila! |
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