Crêpes du Jour with Monterey Jack
Here’s a recipe for succulent crepes, stuffed with chicken and asparagus, covered in a creamy rosé salsa sauce and sprinkled with a generous quantity of Monterey Jack or your favourite cheese.
Preparation time
30 minutes
Cooking time
25 minutes
Yield
4 – 6 servings
Nutritional information
Per serving
Energy:
410 Calories
Protein:
33 g
Carbohydrate:
31 g
Fat:
18 g
Fibre:
4.1 g
Sodium:
583 mg
Top 5 Nutrients
(% DV*)
Calcium:
27 % / 353 mg
Selenium:
92 %
Vitamin B6:
48 %
Niacin:
46 %
Folate:
45 %
*percentag of daily value
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
Preparation
- Preheat oven to 425 °F (220 °C).
- 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.
- Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain.
- 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. Brown in the oven, then garnish with fresh coriander and serve.
For a homemade crepe batter recipe, go to allyouneedischeese.ca/crepesdujour.
Cheese alternatives: Canadian Cheddar, Gouda, Havarti.
For more great recipes, visit Dairy Farmers of Canada
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