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Smoked Chicken Cornmeal Crêpes

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Ingredients:

Cornmeal Crêpes: – 1 1/4 cups Real California milk – 1 1/4 cups water – 10 eggs – 5 ounces Real California butter, melted, plus extra for greasing pan – 1 1/4 cups all-purpose flour – 1 1/4 cups cornmeal – 3 3/4 tablespoons sugar – 2 1/2 tablespoons minced fresh rosemary – 1 3/4 teaspoons salt Smoked Chicken Filling: – 3 leeks, white part only – 2 1/2 ounces Real California butter – 5 teaspoons minced garlic – 2 1/2 pounds Real California ricotta cheese – 2 1/2 pounds shredded smoked chicken – 5 teaspoons wildflower honey – 5 teaspoons minced fresh thyme – 2 1/2 tablespoons lemon juice – 1 1/4 teaspoons Dijon mustard – Salt and pepper Tomatillo Sauce: – 4 1/2 pounds tomatillos, husked and rinsed – 2 small jalapeño peppers, stemmed – 3/4 cup water – 1 1/2 tablespoons wildflower honey – 3/8 teaspoon ground coriander – 3/8 teaspoon ground cumin – Salt and pepper – 3 cups Real California crema, crème fraîche or sour cream – 1 1/2 cups watercress

Directions:

To make cornmeal crêpes, combine milk, water, eggs and butter in a blender jar; process on high speed until smooth. Add remaining ingredients; process on high speed just until incorporated. Do not over mix. Refrigerate for at least 1 hour or overnight. Stir batter well before using. Heat an 8-inch nonstick pan or a crêpe pan over low heat and brush lightly with butter. Pour a 2-ounce ladle of batter into pan and rotate in a circular motion to distribute batter evenly. Cook until golden, turn and cook until golden on second side. Repeat with remaining batter; stack with a piece of parchment in between each crêpe. (Yield: 48 crêpes)

To make smoked chicken filling, cut leeks in half lengthwise. Cut across thinly into half moons. In a sauté pan over low heat, melt butter. Add leeks and garlic; sauté 1-2 minutes or until soft. In a large bowl, combine leek mixture with remaining ingredients; mix well and season with salt and pepper. (Yield: 9 cups)

To make tomatillo sauce, place tomatillos and jalapeños on a baking sheet. Place under broiler until skin is blackened and blistered. Turn over and broil until blackened and blistered on second side. Place tomatillos and jalapeño in a blender jar; process until smooth. Pour into a bowl; add water, honey, coriander and cumin. Stir to blend; season with salt and pepper. Keep warm for service or heat to order. (Yield: 6 cups)

To assemble crêpes, Place 1 crêpe on work area. Spoon 3 tablespoons filling along one side of crêpe and roll up tightly. Repeat with remain crêpes and filling. Refrigerate, covered. (Yield: 48 crêpes)

For each serving, to order, place 2 crêpes in a buttered ovenproof dish. Bake in 325°F oven for 15-20 minutes or until filling is hot. Spoon 1/4 cup tomatillo sauce onto a plate and place crêpes on top. Drizzle with 2 tablespoons crema and garnish with 1 tablespoon watercress.

Recipe courtesy of Chef Brandon Gunther, Rocker Oysterfeller's (Valley Ford, CA)

Per Order:

Yield: 24 servings

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