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Today is a great day for Chicken & Avocado Crepes. A lot of supermarkets, ShopRite and Stop & Shop in particular, have sales on boneless chicken breasts. Avocados are in season, and on sale, now too.
Chicken Avocado Crepes
12 Corn Crepes, Soft Tacos, or Other Wraps
4 Boneless Chicken Breasts
1 Tablespoon Olive Oil
1 Clove of Garlic, Minced
1 Bunch Green Onions, or Scallions
Chili Powder, or Hot Paprika to Taste
2 Avocados
2 Tablespoons lime, or lemon, juice
1 Cup Salsa
2 Cups Shredded Cheese
Hot Sauce
1 Cup Sour Cream (or 1/2 cup plain yogurt and 1/2 cup light sour cream mixed)
Peal and dice the avocados, sprinkle with the lime juice to keep from browning. Slice the onions, reserve the dark green, top third for garnish. Trim and slice the chicken breasts, saute in the olive oil with the garlic. and sliced onion bottoms. When the chicken is lightly brown, remove from heat and season to taste with the chili powder.
Lay the crepes out on a cookie sheet, (cover it with aluminum foil for easy clean up). Divide the chicken mixture between the 12 crepes, and top with cheese. Leave the crepes flat, do not fold yet. Put them in 350 degree oven for about tem minutes, just until the cheese is melted. Top with avocado and a table spoon of salsa. Fold together and garnish with a tablespoon of sour cream and a sprinkle of green onion. Serve with hot sauce.
Corn Crepes
Corn crepes are easy to make, no special pans needed, any omlette or frying pan, around eight inches will do. For the batter, just whisk together:
3 Eggs
1 Cup Corn Flour (or 1/2 cup each corn meal and regular flour)
1 Cup Milk
Cooking Spray, or Olive Oil
You can do this in a bowl with a wire whisk or in a blender. Set the batter aside to settle, (one hour is good if you have the time). To cook the crepes, heat your well oiled pan on a medium heat until a drop of water dances across the surface without immediately evaporating. Swirl a quarter cup of batter around the bottom of the pan. When the batter is set, and the edges lightly brown flip.
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