Chicken and veggie crepes are out of this world. They are made with a combination of delicious vegetables and spices. I usually serve these up whenever I prepare a buffet for my guests. They are a welcomed addition to a hot or cold buffet. They are also great served up as a main dish, lunch, or snack.
I always use boneless, skinless chicken breasts in this recipe as they yield the best results. They are low in fat, bone free, cut well for preparation, and are tender. I fry these after the onion and garlic just to the point where they are light brown or even a little on the white side. Tossing and frying the vegetables for 15 minutes over medium heat seems to be about perfect. They still have a slight crunch and maintain their taste. In my opinion, there is nothing worse then mussy, tasteless vegetables in a stir fry. You can play with the time a little bit. If you want them a little crunchier, cut back on the time; if you want them a little softer, increase the time slightly.
Four tablespoons of corn starch diluted in 4 tablespoons of water makes a delightful sauce. It is not too runny and not too thick. If you prefer a runnier sauce, cut it back to three tbsp; if you want it thicker, add 5 tbsp. Just be sure to keep your cornstarch/water ratio at 1:1. Of course, if you want the sauce slightly sweeter, add a little more brown sugar. I like brown sugar or dark brown sugar the best.
Two or three minutes, over medium heat, seems to be the perfect cooking time for the crepes. You will know they are done when they turn to a darker yellow and the outside edges begin to curl up. If you cook them too long, they will become hard and rubbery. The ingredients suggested in this recipe should give you about 5 nice size crepes. They keep well in the fridge for a day or two. In light of this, you can make them the night before. The same goes with the sauce for that matter. This will save you a lot of time the day you plan to serve them as the process is somewhat long and detailed.
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[btn color=”orange” target=””]Ingredients:[/btn]
For the Vegetable Filling:
- 20 green beans, cut into strips
- 2 small turnips, julienned
- 1 small carrot, julienned
- 1/4 head of cabbage, shredded
- 3 boneless, skinless chicken breasts, cut into strips
- 2 small sweet potatoes, julienned
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- cooking oil for frying
- 2 tbsp of fish sauce
- pepper to taste
- 300 grams of extra firm tofu, cut into cubes
- 2 tbsp of Chinese parsley or celery leaves, chopped
For the Sauce:
- 4 cups of water
- 3 tbsp of soy sauce
- 1/2 cup of brown sugar
- 2 cloves of garlic, crushed
- 1 chicken bouillon
- 4 tbsp of corn starch diluted in 4 tbsp of water
For the crepes:
- 2 eggs
- 1 cup of all purpose flour
- 1/4 tsp of salt
- 2 tbsp of oil
- 1 1/2 cups of milk
- butter for coating
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- Servings: 4-5
- Time: 3 hours
- Level: Medium
- Cuisine: American, Asian
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Pour some oil into a preheated pan. Fry the tofu, over medium heat, until its brown on all sides. Slice into strips. Set it aside on a plate.
- Add cooking oil to another preheated pan. Add in the onion and garlic. Stir and saute them over medium heat until they are fragrant – about 2 minutes. Add in the chicken, season it with the fish sauce and pepper, and fry it until it’s light brown. This should take an additional 4 or 5 minutes.
- Add in the sweet potatoes, turnip, carrots, cabbage, and green beans, Using two spoons, toss and fry them until they are crispy tender. This should take about 15 minutes or so.
- Put in the fried tofu and Chinese parsley. Stir for another minute or two until everything is well combined. Turn off the heat, place it in a bowl, and set it aside.
- To make the sauce, combine the water, brown sugar, chicken bouillon, soy sauce, and garlic in a pan. Stir and bring it to a boil. Add in the diluted corn starch and stir until the sauce thickens. Set it aside.
- To make the crepes, crack the eggs into a bowl and beat them. Add in the milk and oil. Whisk it for a minute or two. Add in the flour and salt and mix until a smooth, lump free mixture forms.
- Lightly coat a pan with butter. Add in 1/2 cup of the batter. Swirl the pan until it’s fully coated around the sides. Cook the each crepe, over medium heat, for about 2 minutes until a dry wrapper forms. Remove it from the pan with a flipper, and set it aside on a plate. Repeat this process for the remaining batter.
- Put some of the veggie mixture into the center of a crepe. Fold both of the outside edges toward the middle. Pour the sauce over the top followed by some crushed peanuts. Serve and enjoy your chicken veggie crepes.
