Take an organic chicken filling, rich with sauce and cheeses, and fold inside a homemade crepe. Top with a dollop of lively tomato jam and you've got this creation from Felicia Suzanne Willett, chef of Felicia Suzanne restaurant.
INGREDIENTS CREPES
1 c. milk
1/2 c. cornstarch
1/4 c. flour
3 eggs
3 T. butter, melted
Pinch of salt
In a blender, combine all ingredients and blend until smooth. Using a 6-inch nonstick sauté pan, heat a little oil. Ladle 2 oz. batter into the hot pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 1 minute, until the bottom is lightly speckled. Loosen with a spatula, turn and cook the other side. Yields 16 crepes.
INGREDIENTS CHICKEN FILLING
1 whole Organic Westwind Farms Chicken, boiled
1 c. Béchamel Sauce
1/4 c. dried bread crumbs
1 c. Mozzarella cheese
1/4 c. grated Parmesan
Salt and white pepper to taste
Hot sauce to taste
In a mixing bowl, combine the chicken, Béchamel sauce, bread crumbs, and cheese. Mix completely. Season with salt, pepper, and hot sauce to taste. Refrigerate until ready to use.
INGREDIENTS TOMATO JAM
3 c. chopped tomatoes, peeled and seeded
1 c. cane syrup
1/2 c. rice wine vinegar
Salt and fresh black pepper
1 T. butter
In a saucepan, over medium heat, combine the tomatoes, cane syrup, and vinegar. Bring to a boil. Season with salt and pepper. Reduce heat to low and cook until mixture has reduced by half and thickened, about 20 to 25 minutes. Remove heat and stir in the butter. Cool completely. Yields about 1 1/2 to 2 cups.
Prepare crepes: Preheat the oven to 350F. Lay all of the crepes out on a flat surface. Spoon the chicken filling along the center of each crepe, using all the filling, evenly forming a line of filling from one end to the other. Roll up each crepe and place on a parchment-lined baking sheet. Place in the oven and bake until golden, about 10 minutes. Remove from the oven and place 2 crepes in the center of each plate. Ladle the Bechamel sauce over each plate. Spoon the jam in the center of each crepe. Garnish with 1/4 cup fresh herbs. Yields 8 servings
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