Crêpes du Jour with Monterey Jack

Ingredients

• 1 tbsp (15 mL) butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb (450 g) chicken breasts or chicken thighs, cut into strips
• 1 1/4 cups (310 mL) tomato sauce, no salt added
• 1/2 cup (125 mL) salsa
• 1/3 cup (80 mL) 18 % cream or 35 % cream, (for cooking)
• Salt and freshly ground pepper, to taste
• 1 bunch of asparagus, trimmed
• 8 large (7-inch/18 cm) crepes, homemade or stored-bought
• 6 oz (180 g) Canadian Monterey Jack, shredded
• 1/4 cup (60 mL) fresh coriander, coarsely chopped

Homemade Crepe Batter

• 2/3 cup (160 mL) unbleached all-purpose flour
• 1/3 cup (80 mL) whole wheat flour
• 1 tbsp (15 mL) sugar
• 1/2 tsp (2 mL) salt
• 1 1/4 cups (310 mL) Milk
• 2 eggs
• butter

Preparation

1. Preheat oven to 425 °F (220 °C).
2. In a deep skillet, melt butter on medium heat and sauté onion and garlic for 2 minutes. Add chicken strips and cook 4,5 min. Add tomato sauce, salsa and cream. Season to taste with salt and pepper. Bring to a boil and let simmer for 7–10 minutes.
3. Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain.
4. Spread crepes out on work surface, then divide chicken and asparagus among crepes. Roll up crepes and place in a lasagna dish. Pour the sauce over crepes and sprinkle with Monterey Jack.
5. Brown in the oven, then garnish with fresh coriander and serve.

Homemade Crepe Batter

1. In a large bowl, mix flours, sugar and salt. Make a well in the centre.
2. Using a whisk to stir, add the milk and 2 eggs.
3. In a large skillet, melt a bit of butter over medium heat, add enough batter to cover the bottom of the skillet and cook for 3–4 minutes per side.