Chicken, Sweet Corn & Red Pepper Crepes
- Eight 6- or 7-inch savory crepes
- 1/2 onion
- Salt
- One 1/2-inch piece fresh ginger
- 3 boneless, skinless chicken breast halves
- 2 ears fresh white or yellow corn
- 2 tablespoons extra-virgin olive oil
- 1/2 cup diced red bell pepper
- 1 shallot or green onion (include half the green tops), chopped
- 1 egg
- 3/4 cup (6 ounces) ricotta cheese
- 1/2 cup (2 ounces) shredded Jarlsberg or Monterey Jack cheese
- 2 garlic cloves, minced
- 2 teaspoons minced fresh sage, or 1/2 teaspoon dried sage
- Salt and freshly ground pepper
- 3/4 cup (3 ounces) grated Parmesan cheese
- Prepare the crepes.
- Place 1/2 inch water in a large skillet.
- Add the onion, salt, and ginger and bring just to a simmer over low heat.
- Add the chicken and poach until just opaque throughout, about 10 to 15 minutes.
- Remove from the liquid, let cool, and dice.
- Cut the corn kernels from the cobs.
- In a large skillet over medium heat, heat 1 tablespoon of the oil and saute the corn, peppers, and shallot or green onion for 2 to 3 minutes, or until the vegetables are soft.
- In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, salt and pepper to taste, chicken, and vegetables.
- Preheat the oven to 350F.
- Spoon 1/2 cup of filling onto the center of each crepe and fold like an envelope to enclose the filling.
- Arrange the crepes in a greased 9-by-13-inch baking dish, brush them with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese.
- Bake in the oven for 10 to 15 minutes, or until heated through.
- Serve at once.
eight, onion, salt, ginger, chicken, corn, extravirgin olive oil, red bell pepper, shallot, egg, ricotta cheese, cheese, garlic, fresh sage, salt, parmesan cheese
Taken from www.cookstr.com/recipes/chicken-sweet-corn-amp-red-pepper-crecircpes (may not work)