Savoury crepes with za’atar spiced chicken and mustard cream sauce are my absolute latest addiction. Thin, beautiful crepes stuffed with an incredibly delicious Mediterranean za’atar spiced chicken, served with a perfect dijon mustard cream sauce. Takes hardly 20 mins to make and is perfect for breakfast, lunch or even easy and quick dinners!
Bonus: Enjoy this with your friends and a glass of some freshly made mimosa to turn this into a perfect friendly meal.
“Walking in that familiar dusty road, back from the land across seven seas,
With education as my shiny veneer and a fat cheque as my shield,
I remember fondly the falling red leaves of a world I left behind,
I embrace my past as I come on to the same old cobbled street.
Dirty faced, sun kissed kids still playing in the sand …
A beggar here, a street dog there waiting for some bread.
The same lane is now studded with bungalows of greed,
A BMW, an Audi don’t seem out of reach.
Everything has changed on that gorgeous shaded street.
Everything feels the same on that warm summer day…
The familiar face of a happy mom still welcomes me from the roof…
The loving hug of a proud dad calms my troubled soul.
I am finally home.
Yes, this very Gulmohar lane ,
Where the street is carpeted with fallen gold,
And the sun bursts with softened flame.
The very place where beauty lives in the most unexpected ways,
The very place I call my home is on the Gulmohar Lane.”
It was on one extremely nostalgic evening that I penned down my feelings and wrote this little ditty here.Of course its a completely different matter that it went on to win a contest and even got me some great gifts but the point is I wrote something..in poetry form! For those of you that do not know this, I come from family of established authors. My parents, the professors (actually Principal of college and Director of Education) are also famous in the literati society for their beautiful works of fiction and sublime poetry. Recently my mom published her first book of short stories, after having published two books of poem which are nothing short of pure works of art. She has this extremely easy going style of writing that touches your heart, connects with you on a very personal level, where as my dad, the brilliant man that he is , is happy wording poems that will tease and stimulate your imagination with his carefully worded and loaded with metaphors writings. Each has his/her own style..and I love both of their works. But I have never though I could write poetry…it seemed rather formidable to me, kind of like a dream that I will never be able to accomplish. Poetry…me.. dreading, dreading, dreading.
If I were to draw a parallel here, (and that’s what I am trying to do), French crepes seemed rather formidable to me too. Not the eating part, no. that came super easy. But the part where you actually attempt to re create the best kept secret (not so secret anymore :P) of France in your own home…yikes!! Scary. And I kept putting it off with some excuse or the other.
And then I saw this awesome looking post from a widely popular blogger friend and I knew I had to give it a go. I mean, what could happen! Either it would be a hit or I would fold like a miserable pack of cards, but at least I will be at peace knowing I gave it a go. Thanks so much for helping me get over my fear and for bringing crepes home with your awesome recipe. Indebted!! Go on guys, hop over to Kankana’s blog PlayfulCooking..you will fall in love with food.
So I did.. the morning of my wedding anniversary no less!! Brave, ain’t I? Talking of new things I tried, did you see the coffee icecream cake I made to celebrate our anniversary? Its on instagram..and well, I shot this with my Iphone but boy was it good!! So going to make one and share on here soon. 🙂
What can I say I love living life on the edge 😛 And the result was so so good! I am still salivating at the thought of that breakfast. Why is it that restaurant food never gives your this kind of satisfaction?? The sheer joy with which we savored these savoury crepes was a sight to be seen or experienced, not written about. The crepes come out perfect..light, thin and with the right lacey edges …they are a thrill to make and so so simple! I almost smacked myself in th head for not trying them out earlier, but better late than never right?
The world of crepes in now open at the casa Lapetitchef, and my over active imagination is already running amok thinking of the incredible ways I am going to eat them, again. and yet again.
The filling for this is one of my favorites for sandwiches..a very basic spice needing chicken stor fry that takes minutes to make and no trip to the grocery store. Za’atar is one of my favorite Mediterranean spice to use with chicken and I simply stir fry some small diced boneless chicken with red bell peppers and tomatoes and flavor them with za’atar, smoked paprika and lemon juice. You can use sumac if you don’t za’atar. Result is a scrumptious filling that you will love to have with everything. I have used this is sandwiches, in subs..with roti/parathas as an Indian wrap and even as burritos. Its a no-fail recipe and the fact that it takes merely 10 mins is a total win-win in my books.
The sauce that I chose to drizzle over the crepes (and everything needs a sauce, so don’t scrimp on this), was again another favorite of mine. I use it all the time with baked chicken, over all kinds of eggs ( remember croque madame??), I made it to go with my stuffed chicken valentino (pardon the horrid pictures..10 days into blogging at that time = no photography skills), and its amazing poured and baked over some potatoes too. I will try to post the recipe for that soon. Promise. Its a keeper.
Mustard cream sauce is a French origin sauce that’s deceptively easy to make but at the same time requires some basic saucier skill. Recipe for the sauce will follow…It was a beautiful meal.
Cut into these stuffed savory crepes, add some of the creamy mustard sauce, take a bit. Now close your eyes..and take a bite again. Tell me you are not transported to a little French bistro serving freshly baked bread, lemon meringue pies, dark as sin espresso and these wonderfully luscious savoury crepes for breakfast! I am sure you cant.
Until next time,
- For crepes:
- 1 cup all purpose flour
- 2 large eggs
- 3 tablespoons melted butter
- 1 cup full fat milk, not hot milk. room temp works fine.
- ½ cup water
- 1 tablespoon sugar
- pinch of salt
- For the chicken:
- Boneless chicken ,diced into ½ inch cubes
- Red bell pepper- ⅓ cut into small chunks
- Tomato- 1 small, deseeded and cut into small chunks
- Za'atar spice - 1 tbsp
- Lemon juice - from ½ lemon
- Salt & pepper
- Smoked paprika - acc to taste. I used 1 tsp
- For the mustard cream sauce:
- Flour 1 tbsp
- Butter 2 tbsp
- Milk - ½ cup
- Fresh cream - ½ cup ( you can use only cream too, i was trying to cut back on the calories in the little way i could, so i used half milk)
- Dijon mustard - 1½ tbsp ( but might vary depending on your taste)
- For the crepes:
- Start by whisking all the dry ingredients in a bowl.
- Whisk the eggs in another bowl till frothy. Now add this to the dry ingredients.
- Next, pour milk, water and melted butter. Whisk until there are no lumps and it forms a smooth batter. Allow it to rest for a while, 10-15 mins.
- Heat a flat non-stick pan and ladle ⅓ cup of the batter in the center.
- There is no need to butter or oil the pan.
- Swirl the pan all around to spread the batter evenly.do this quickly. Allow it to cook for a couple of minutes.
- Then, flip it to the other side very carefully and let it cook for a minute.
- You can use a spatula to flit it ..or use your fingers.
- Once done, transfer it to a plate and continue cooking rest of the crepes.
- For the chicken:
- Heat some olive oil in a wok, add the red pepper and tomotoes, sauce for 1 mins.
- Then add the za'atar spice and paprika and chicken, give it a quick mix, add a splash of water and let it cook till chicken is done. Takes 5-6 mins.
- Remove and keep aside. I also added some fresh red bell pepper to the mixture for added texture. drizzle the lemon juice and garnish with cilantro.
- For the sauce:
- Heat the butter in a saucepan till melted. Add the flour and whisk till smooth.
- Add the milk and keep whisking vigorously making sure there's no lump, reduce heat to low, add the cream and let it cook for 2-3 mins.
- Remove from heat, add the mustard and whisk. Add salt and pepper to taste, stir and taste,adjust acc.
- Optional: Add a splash of wine to the sauce.
- To plate the crepe:
- Place a crepe in a plate. Spoon some of the stuffing in the center and fold it into a triangle. Drizzle some of the cream mustard sauce on top and serve immediately.
- Recipe of the crepes is Kankana Saxena's of Playful cooking. She's a friend and I loved these easy crepes (which was my first time trying to make them at home). Give it a go...
2. The filling is incredibly versatile. Use your favorite stuffing to enjoy the crepes with, but remember to add a sauce to them,