Chive Crêpes with Chicken Salad
The mild oniony zing of chives, the pepperiness of chervil, and the sweet, almost licoricey flavor of tarragon make these crepes the perfect partner for homemade chicken salad. A good way to use up leftover chicken, these crepes make a quick brunch or light dinner. They also make an impressive spring appetizer.
Ingredients
- 1 1/3 cups milk
- ¾ cup + 1 tablespoon flour
- 4 eggs
- 3 teaspoon oil, plus additional for cooking crepes
- ¾ ounce chives, chopped
- ¾ ounce chervil, 1 tbsp. chopped
- ¾ ounce tarragon, 1 tbsp. chopped
- 1½ cups chicken salad
Instructions
- Mix all dry ingredients and all the chopped herbs in a blender until smooth. Retain the unchopped chervil and tarragon for later.
- Heat an 8-inch non-stick skillet on medium-high, add ½ teaspoon vegetable oil, then add batter. Use 1/3 cup of batter for each crêpe. Swirl to coat the entire bottom of the skillet.
- Once “wetness” turns dry, flip each crepe out onto wax paper to cool.
- Turn crepe with cooked side up onto chopping board. Fill each crepe with 2 tablespoons of chicken salad. Roll up, wrap in plastic wrap and chill for at least 30 minutes.
- Serve crepes as is for brunch with a bottled creamy dressing on the side. Top with remaining chervil and tarragon leaves.
Notes
An Italian Soave is the perfect complement to these crêpes.
Variations
Cut each crêpe into four pieces and stand upright for a spring appetizer.
Time: 1 hour, plus 30 minutes to chill crêpes
Number of servings (yield): 8
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com