Crêpes du Jour with Monterey Jack
Here’s a recipe for succulent crepes, stuffed with chicken and asparagus, and covered in a creamy rosé salsa sauce. Once prepared, the crepes are sprinkled with a generous quantity of Monterey Jack or your favourite cheese. To brighten up your weekday dinners, these crepes are sure to do the trick!
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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