With this dish, I’ve come to realize that it really truly doesn’t take much skill to put them together. The only thing you need to worry about is quantity. My family loves this sweet and salty combination and I’m warning you that they are quite addictive…
We are currently a gluten free family, and my middle daughter and I are grain free right now, so it’s become an art form to re-create recipes that fit our current dietary needs. Thankfully, our crepe recipe fits the bill and we can enjoy our family favorites with only a slight modification!
Try this out and let me know what you think!
Chicken & Swiss Crepes With Caramelized Apples
- 2 c. cooked and shredded chicken
- 1/2 c. grated Swiss cheese
- 2 apples, thinly sliced with skin on (we love Granny Smith and Honey Crisp, but any apples will do!)
- 1 large onion, sliced thin into half circles
- 1 Tb butter
Starting with the onions, saute them with the butter in a pan over low-medium heat. Once the onions are soft, add in the apples and turn the heat up to medium/high. Saute until the apples start to brown and then remove them from the heat. (optional: toss the apples in melted butter and place them on a cookie sheet in the oven while you saute your onions. Broil just until they start to brown on top and then flip them over and repeat on the other side. )
To assemble the crepes, fill each one with equal parts chicken, cheese and the caramelized apple mixture. Spread a thin layer of sauce (recipe below) and then roll them up, leaving the ends open. Lay them side by side in a lightly greased baking dish and drizzle with the remaining sauce. Bake at 350′ F for about 20 minutes, or just until the cheese is melting and the edges of the crepes are getting brown.
- 1 c. chicken broth
- 1 c. full fat milk or cream
- 3 tb. butter
- 1 Tb arrow root powder (or 3 Tb flour)
- salt and pepper
heat the butter and flour in a shallow sauce pan over low heat until combined. Slowly whisk in chicken broth and cream and stir over low-medium heat until it comes to a simmer and starts to thicken. Add salt and pepper to taste. Use 1/2 of the mixture to fill the crepes, and reserve other half to drizzle over the top.
This post was linked to The Better Mom Mondays, The Homestead Barn Hop, Raising Arrows, Mostly Homemade Mondays, Fat Tuesday, Titus 2 Tuesdays, One Project at a Time, Teach Me Tuesday, Show Me What You Got, Adorned from Above, Seasonal Celebration Wednesday, Whole Foods Wednesday, Real Food Wednesday, Raising Homemakers Link Up, Women Living Well, Simple Lives Thursday, Your Green Resource, Delightfully Inspiring, Catch a Glimpse Party, Frugal Days Sustainable Ways