CHICKEN, SWEET CORN & RED PEPPER CREPES

Eight 6-7 Inch Crepes

2 Large Eggs

1 Cup Milk

1/3 Cup Water

1 Cup All-Purpose Flour

2 TBSP Sugar

1 tsp Vanilla Extract

2 TBSP Butter, Melted plus 2 to 3 tespons for coating the pan

In a blender, blend the eggs, milk, water, flour, sugar, vanilla and butter for 5 seconds or until smooth. Stir down and repeat. Cover and refrigerate for 1 hour or up to 24 hours.

Gently Stir the batter if it has seperated. Heat a seasoned 9-10 inch nonstick crepe pan over medium-high heat until hot. Wipe the pan lightly with butter and pour about 1/4 cup of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and edges are lightly browned, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over, them cook the other side for about 15 seconds.

1/2 Onion

Salt

One 1/2-inch piece fresh ginger

3 Boneless, skinless chicken breat halves

2 ears fresh white or yellow corn (I've used frozen and it's just as good)

2 TBSP Extra Virgin Olive Oil

1/2 Cup diced Red Bell Pepper

1 Green Onion (include half the green tops) chopped

2 Garlic Cloves, Minced

1 Egg

3/4 Cup Ricotta Cheese

1/2 Cup Monterey Jack Cheese

2 tsps minced, fresh sage or 1/2 tsp dried sage

Salt and Pepper

3/4 Cup Parmesan Cheese (Use the real thing...not the green fake shake stuff)

Prepare crepes and set aside. Place 1/2 inch water in a large skillet. Add the onion, salt and ginger and bring just to a simmer over low heat. Add the chicken and poach until opaque throughout. Remove from the liquid, let cool and shred or dice. (I prefer to shred)

Cut the corn kernels from the cobs. In a large skillet over medium heat, heat 1 TBSP of the oil and saute the corn, peppers, green onion and garlic for 2-3 minutes, or until the vegetables are soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, sage, salt and pepper, chicken and vegetables.

Preheat the oven to 350 degrees F. Spoon 1/2 cup of filling onto the center of each crepe and fold. Arrange the crepes in a greased 9x13 baking dish and brush them with the remaining 1 tbsp oil and sprinkle with the Parmesan cheese. Bake for 10-15 minutes.

These are soooo yummy...you can always do this in steps...the crepes can be refrigerated and the chicken filling made the next day. You can also prepare this meal and get to the point of baking but freeze it instead. They cook up just as good after being frozen. I like to make one batch for dinner and freeze the other for another day :)