Chef's Quick Tip: Spinach and chicken crepes

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Chef Devon, of Westport, demonstrates how to make Parisian spinach and chicken crepes.

Parisian Chicken and Spinach Crepes

Serves 4-6


3/4 cup best quality “just add water” pancake mix

1 1/4 cups water

1 whole large egg plus 1 large egg yolk

1 pound boneless skinless chicken breasts, cut in thin strips

1 teaspoon sea salt plus 1 teaspoon, divided use

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon apricot preserves

1 tablespoons fresh tarragon, chopped or 3/4 teaspoon, dried

1 cup baby spinach leaves

Unsalted butter plus 1 tablespoons, divided use, more as needed for making crepes

5 ounce garlic and herb spreadable cheese, such as Boursin


Place pancake mix in a large bowl. Whisk in water and eggs until well combined. Let batter rest for 5 -10 minutes.

Meanwhile, heat 2 tablespoons butter in a heavy skillet over medium-high heat.  Sprinkle chicken with 1-teaspoon sea salt. Add the chicken and cook until chicken is cooked through. Maintaining heat, add 2-tablespoons lemon juice, Worcestershire sauce,

apricot preserves and tarragon. Stir until preserves melt and coat the chicken. Remove from heat and stir in spinach leaves.

Prepare crepes by melting 1/2-tablespoon butter in a clean 9-in. heavy skillet over medium heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Dot 2 tablespoons cheese down one-third of crepe and top with a layer of chicken blend and fold over to cover filling. Remove each crepe to a serving plate as its prepared.  Add butter to skillet for each crepe preparation, as needed.

Serve warm. Enjoy!

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