Important: You must be 19 years of age to purchase alcohol.
View Cart

Service disruption: We’re making upgrades to improve your online order experience from May 20-23. Shop now for the long weekend.
Choose Same-Day Pickup, available now at 190+ stores.

Crepes with Chicken and Asian Greens

Spring 2006
200602001.jpg
food and drink

BY: Jennifer McLagan

Serve 1 of these crepes topped with the chicken and greens as an appetizer or 2 folded over as a luncheon dish.

Basic Crepe Batter (Recipe follows)
2 tbsp (25 mL) finely diced green onions
1 tbsp (15 mL) sesame seeds
9 oz (275 g) baby bok choy
1 small head broccoli
9 oz (275 g) boneless, skinless chicken breast
2 tsp (10 mL) cornstarch
3 tbsp (45 mL) soy sauce
3 tbsp (45 mL) vegetable oil
¼ cup (50 mL) finely shredded fresh ginger
2 garlic cloves, finely sliced
1 chili pepper, finely sliced
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) rice wine
6 green onions, cut into 1-inch (2.5-cm) pieces
1 tsp (5 mL) sesame oil
2 tbsp (25 mL) hoisin sauce

1. 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.

2. Wash the bok choy well and cut into 1-inch (2.5-cm) slices; you will have about 4 cups (1 L). Separate the broccoli into florets.

3. Slice the chicken thinly and place in a bowl. Add the cornstarch and 1 tbsp (15 mL) of soy sauce. Toss to mix and set aside.

4. Preheat the oven to 400ºF (200ºC).

5. Lightly oil a baking sheet, place the cooked crepes on the baking sheet, overlapping them slightly, and then cover with aluminum foil.

6. In a wok, heat 1 tbsp (15 mL) of the oil, add the ginger and broccoli and stir until coated with oil. Add ¼ cup (50 mL) 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.

7. 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.

8. Place 1 or 2 warm crepes on each plate, spread each crepe with 1 tsp (5 mL) of hoisin sauce and top with the chicken and vegetable mix.

Serves 8 as an appetizer or 4 as main course


Basic Crepe Recipe
1 cup (250 mL) flour
Pinch salt
2 eggs
1 to 1¼ cups (250 to 300 mL)    whole milk
2 tbsp (25 mL) unsalted butter, melted
Vegetable oil

1.  Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.

2.  Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream). Add the extra milk if necessary.

3.  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.

4.  Pour in a small amount of mixture (about 3 tbsp/45 mL) 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.

5. 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.

6. Slide the cooked crepe onto a clean towel. Continue with the remaining mixture.

Tips
1.  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.

2.  Crepes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.

3.  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 (200ºC) oven for about 4 minutes.

4.  To reheat filled crepes, fill the crepes when cold and place them in a baking dish and reheat in a 400ºF (200ºC) oven or until the filling is hot.

5.  You can replace half the flour with whole wheat or buckwheat flour.

Makes 12 to 16, 7-inch (18-cm) crepes

What to Serve

LCBO#:221887
$29.95  
LCBO#:522847
$28.50  
200602001.jpg
food and drink

Crepes with Chicken and Asian Greens

Spring 2006

BY: Jennifer McLagan

Serve 1 of these crepes topped with the chicken and greens as an appetizer or 2 folded over as a luncheon dish.

Basic Crepe Batter (Recipe follows)
2 tbsp (25 mL) finely diced green onions
1 tbsp (15 mL) sesame seeds
9 oz (275 g) baby bok choy
1 small head broccoli
9 oz (275 g) boneless, skinless chicken breast
2 tsp (10 mL) cornstarch
3 tbsp (45 mL) soy sauce
3 tbsp (45 mL) vegetable oil
¼ cup (50 mL) finely shredded fresh ginger
2 garlic cloves, finely sliced
1 chili pepper, finely sliced
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) rice wine
6 green onions, cut into 1-inch (2.5-cm) pieces
1 tsp (5 mL) sesame oil
2 tbsp (25 mL) hoisin sauce

1. 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.

2. Wash the bok choy well and cut into 1-inch (2.5-cm) slices; you will have about 4 cups (1 L). Separate the broccoli into florets.

3. Slice the chicken thinly and place in a bowl. Add the cornstarch and 1 tbsp (15 mL) of soy sauce. Toss to mix and set aside.

4. Preheat the oven to 400ºF (200ºC).

5. Lightly oil a baking sheet, place the cooked crepes on the baking sheet, overlapping them slightly, and then cover with aluminum foil.

6. In a wok, heat 1 tbsp (15 mL) of the oil, add the ginger and broccoli and stir until coated with oil. Add ¼ cup (50 mL) 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.

7. 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.

8. Place 1 or 2 warm crepes on each plate, spread each crepe with 1 tsp (5 mL) of hoisin sauce and top with the chicken and vegetable mix.

Serves 8 as an appetizer or 4 as main course


Basic Crepe Recipe
1 cup (250 mL) flour
Pinch salt
2 eggs
1 to 1¼ cups (250 to 300 mL)    whole milk
2 tbsp (25 mL) unsalted butter, melted
Vegetable oil

1.  Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.

2.  Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream). Add the extra milk if necessary.

3.  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.

4.  Pour in a small amount of mixture (about 3 tbsp/45 mL) 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.

5. 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.

6. Slide the cooked crepe onto a clean towel. Continue with the remaining mixture.

Tips
1.  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.

2.  Crepes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.

3.  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 (200ºC) oven for about 4 minutes.

4.  To reheat filled crepes, fill the crepes when cold and place them in a baking dish and reheat in a 400ºF (200ºC) oven or until the filling is hot.

5.  You can replace half the flour with whole wheat or buckwheat flour.

Makes 12 to 16, 7-inch (18-cm) crepes

Back To Top