Chicken-Filled Crepes with Tartar Sauce
I have been craving crepes lately. In Bosnia, we call them palacinka (pah-lah-cheen-kah) and Germans have adopted this name as well. They are just like the French crepe but with a bit more flavor.
I like them sweet and savory or just plain, straight out of the pan. Come to think of it, I prefer them plain and I always make more batter than needed just because I can’t stop eating them while I fry them.
You can top or fill them with Nutella, jam, chocolate mousse, fruit, cheese or ham, chicken, ground beef, mushrooms, and whatever else comes to your mind. They freeze great too, so it makes sense to make big batches. Don’t be intimidated – they are surprisingly easy to make with ingredients that everyone has on hand.
If my left-handed daughter who never cooked in her life could make them and even master the flipping at age of 16, so can you. As with pancakes, the first crepe you make will be a flop, so count on eating this one (I dare you to stop at one) as you experiment with the heat of the burner and the amount of oil in the pan.
I never measure my ingredients for crepes simply because you can’t make a mistake. If the batter is too thick add water and if it’s too thin add more flour. You want the batter to have a consistency of butter milk. And you need a non-stick pan. Mine is about 6 inch in diameter making 7-inch crepes.
Today I made 18 crepes not counting the ones I ate in the process. I filled half with chicken and half with sweet ricotta and walnuts for dessert. Mm-good.
Makes about 18
Remember, you are not making pancakes so pour only about 1 ounce of batter into the pan. The key is to keep the crepe as thin as possible. The batter will likely spread up to the sides of the pan, but that’s OK. It makes a 7-inch crepe in a 6-inch pan.
|Pouring the batter|
Push the pan outward and then pull it back with a bit of a jerk, while using your wrist to flip the crepe upward. Once airborne, catch the crepe by moving the pan backward a little bit. (For practice, try using a pancake in a cold, dry pan). Once you get a hang of it, I promise, you will never want to use a spatula again.
|Flipping the crepe (like a pro)|
Fill crepes by placing one heaping tablespoon of the chicken mixture in the middle of the crepe. Fold the sides of crepe over the filling then fold the bottom and top and secure with a toothpick.
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