Coastal Chicken Crepes

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Step 1

Start by blending the milk, flour, and eggs together until you get a smooth batter—this usually takes about a minute. Heat a nonstick pan over medium-high heat and brush it lightly with butter. Pour in about 3 tablespoons of batter, then tilt the pan around so the batter spreads thinly and evenly. Sprinkle a teaspoon or two of basil on top. Cook the crepe until the edges start to brown, about 2 to 3 minutes, then flip it and cook for another couple of minutes until it’s set. Keep stacking the finished crepes between sheets of parchment, adding a bit more butter to the pan as needed.

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Step 2

While the crepes are cooking, mix the chicken with grapeseed oil, balsamic vinegar, and a pinch of salt in a zip-top bag and let it marinate for 20 to 30 minutes. When ready, drain off the marinade and cook the chicken in a hot skillet over medium-high heat, stirring occasionally, until it’s cooked through and no longer pink inside, about 5 minutes.

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Step 3

Next, steam the broccoli by placing it in a microwave-safe bowl with a couple of tablespoons of water. Cover and microwave for 3 to 4 minutes until it’s just tender but still crisp. In the same skillet you used for the chicken, melt some butter with garlic over medium heat until fragrant, about a minute. Toss in the broccoli, tomatoes, and mushrooms, stirring everything together until heated through and coated in that garlicky butter.

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Step 4

For the sauce, combine cream, cheese, and pesto in a small saucepan over medium heat. Stir it gently until it thickens into a smooth sauce, which should take around 3 to 5 minutes.

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Step 5

To assemble, lay a crepe flat on a plate, pile some of the chicken and veggie mixture down the center, then drizzle with the creamy sauce. Fold the crepe over like a burrito, and spoon a little more chicken and sauce on top. Repeat with the rest and enjoy!