Chicken and Feta Crêpes with Greek Yogurt Sauce

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Chicken and Feta Crêpes with Greek Yogurt Sauce
  • Prep Time: 15
  • Total Time: 60
  • Servings: 4|6
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About this Recipe

Greece meets France is these delightfully thin and decadent crêpe parcels bundled with tender shredded chicken, creamy béchamel and tangy Feta cheese. Served with cucumber and garlicky homemade Greek yogurt sauce. Definitely worth the effort.

Ingredients

CRÊPES:
3 Eggs
1 ½ cups (375 mL) Flour
¼ tsp (1 mL) Salt
¾ cup (175 mL) Milk
¾ cup (175 mL) Water
3 tbsp (45 mL) Melted butter, cooled slightly
Cooking spray
FILLING:
4 tbsp (60 mL) Butter, divided
1 tbsp (15 mL) Flour
1 cup (250 mL) Milk
2 tsp (10 mL) Lemon zest
Pinch nutmeg
1 Onion, diced
2 Cloves garlic, minced
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and shredded
1 cup (250 mL) Crumbled Feta cheese
½ cup (125 mL) Grated Mozzarella cheese
Salt and pepper
2 tbsp (30 mL) Fresh lemon juice
GREEK YOGURT SAUCE:
1 cup (250 mL) Greek yogurt
½ Cucumber, grated
2 Cloves garlic, minced
Salt and pepper

Directions

CRÊPES:
BEAT eggs in a large mixing bowl. Gradually mix in flour and salt. In a slow stream, add milk and water, stirring to combine. Whisk in melted butter until the batter is smooth.

HEAT a 9-inch (23 cm) non-stick pan over medium-high heat. Coat with non-stick cooking spray. Using a ¼ cup (60 mL) measuring cup, pour the batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin
layer.

LOOK the crêpe for about 2 minutes or until the bottom is lightly browned. Loosen edges with a spatula, turn and cook other side. Place on a parchment lined baking sheet. Repeat until all the batter is used.

FILLING:
HEAT 1 tbsp (15 mL) butter in a medium
saucepan over medium heat. Add flour,
stirring constantly and cook for 1-2 minutes. Slowly whisk in milk until smooth. Add lemon zest, salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer for 2-3 minutes or until thick. Remove from the heat and set aside.

HEAT 1 tbsp (15 mL) butter in a small pan
over medium heat. Add onion and garlic. Sauté until soft, about 3-5 minutes. Remove from heat and set aside.

COMBINE chicken, cooked onion and garlic and sauce in a large bowl. Add Feta, Mozzarella, lemon juice, salt and pepper.

PREHEAT oven to 350°F (180°C). Line a baking sheet with parchment paper.

SPOON ¼ cup (60 mL) chicken mixture into the center of each crêpe. Fold into a bundle and place on prepared baking sheet. Melt
remaining butter and brush on crêpe bundles. Bake in preheated oven for 5 minutes.

GREEK YOGURT SAUCE:
PLACE grated cucumber in a fine mesh
sieve and sprinkle with salt. Allow to sit for a minimum of 30 minutes. Squeeze out remaining liquid.

COMBINE yogurt, garlic, cucumber and pepper. Serve with crêpes.

Notes

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