Riviera-Inspired Chicken Crepes

Ingredients 0/21

Step 1

Blend the milk, flour, and eggs together until the batter is smooth, about a minute. Heat a nonstick pan over medium-high heat and brush it with a little butter. Pour in about 3 tablespoons of batter, swirling the pan so it spreads out evenly. Sprinkle a teaspoon or two of basil on top. Cook the crepe until the edges start to turn golden, around 2 to 3 minutes, then flip and cook for another 2 minutes. Set the crepe aside and repeat with the rest of the batter, adding more butter as needed and stacking the crepes with parchment paper in between.

Step 2

Mix the chicken with grapeseed oil, balsamic vinegar, and a pinch of salt in a zip-top bag and let it marinate for 20 to 30 minutes. When ready, drain the marinade and cook the chicken in a hot skillet for about 5 minutes, stirring occasionally until it’s cooked through.

Step 3

While the chicken cooks, put the broccoli in a microwave-safe bowl with a couple of tablespoons of water and microwave it for 3 to 4 minutes until just tender. In the same skillet, melt some butter with garlic over medium heat until fragrant, then toss in the broccoli, tomatoes, and mushrooms. Stir everything together and warm it through.

Step 4

For the sauce, combine cream, cheese, and pesto in a small saucepan over medium heat. Keep stirring until it thickens nicely, which should take about 3 to 5 minutes.

Step 5

To assemble, lay a crepe flat, pile some chicken down the center, and drizzle with the sauce. Fold it over like a burrito, then spoon more chicken and sauce on top. Repeat with the rest, and enjoy!