Buffalo Chicken Crepes
- Yield servings
- Crepe batter
- 1 cup all purpose flour
- 3 eggs
- 1 1/2 cups milk
- 2 tablespoons olive oil
- 1 tablespoon Asian sriracha hot chili sauce
- 2 tablespoons flat leaf parsley, chopped
- 1/8 teaspoon salt
- 2 tablespoons butter, melted, for brushing crepe pan
- Chicken filling
- 1 tablespoon olive oil
- 1/2 cup onions, finely chopped
- 1 cup celery, finely chopped
- 1 tablespoon garlic, minced
- 3 cups shredded cooked chicken breast
- 4 ounces cream cheese, softened
- 1/4 butter, melted
- 1/2 cup hot sauce ( I used Texas Pete)
- Blue Cheese Sauce
- 2 tablespoons butter
- 4 teaspoons all purpose flour
- 1 1/4 cups milk
- 6 ounces crumbled blue cheese
- 1/4 teaspoon salt
- 1/8 teaspoon cracked black pepper
- chopped flat leaf parsley, for garnish
To make the crepes:
In a food processor, combine flour, eggs, milk, olive oil, hot chili sauce, parsley, and salt. Process until smooth.
Lightly brush a 10 inch crepe pan or nonstick skillet with some of the butter, then heat over medium heat. Add
1/4 cup crepe batter, immediately tilting and rotating skillet to coat bottom. Cook until underside is golden and top is just set, 45-60 seconds. Loosen edge of crepe with a heatproof rubber spatula, then flip the crepe and cook on the other side for 30 seconds longer. Transfer to a plate. Continue making crepes, brushing skillet with butter each time and stacking crepes on plate. Batter wil make 8-10 crepes. ( You will need 8 crepes for this recipe.)
To make chicken filling:
Preheat oven to 375 degrees.
Heat the olive oil in a large skillet over medium heat. Add onions and celery and saute for 6-7 minutes. Add garlic and cook for one more minute. Transfer to a large bowl. Add shredded chicken and cream cheese.
In a small bowl combine melted butter and hot sauce and whisk until combined. Add to chicken mixture and mix thoroughly.
Lightly grease a 9x13x2 inch baking dish.
Lay a crepe on a work surface and spoon 1/2 cup filling in a ribbon down the center of crepe and roll up. Place crepe seam side down in baking dish. Repeat with remaining crepes and filling. Bake in preheated oven for 25 minutes.
While crepes are baking, make the cheese sauce.
Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. Whisk in milk. Increase heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth. Stir in blue cheese, salt, and pepper into cream sauce. Reduce heat to low to keep warm until crepes are done.
To serve, place 2 baked crepes on a plate and drizzle a generous amount of cheese sauce over crepes. Sprinkle chopped parsley on top. Serve immediately.
Cooking time 55 minutes
Prep time 20 minutes