Recipe By thedailygourmet
Rating
Published Sep 25th
Prep 20m Cook 25m Additional 20m Ready In 65m
Servings 6 servings Calories 478.2

We have a lovely restaurant nearby and my first-ever order was their chicken crêpe riviera. This is my version. The restaurant version doesn’t have portobellos but I find they’re a lovely addition and I love how easy it is to customize the flavors!

Recipe Ingredients

  • 1 cup milk
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 tablespoon butter, at room temperature
  • 6 leaves fresh basil leaves, minced
  • 1 pinch salt
  • 1 ½ pounds chicken tenderloins, diced
  • ¼ cup grapeseed oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 pinch salt
  • 1 head broccoli, chopped
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, chopped
  • ½ (8 ounce) package sliced portobello mushrooms
  • ¾ cup heavy cream
  • 2 tablespoons semi-soft cheese with garlic and herbs (such as Allouette®)
  • 1 tablespoon pesto

Cooking Directions

  1. 1 Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
  2. 2 Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
  3. 3 Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
  4. 4 Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
  5. 5 Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
  6. 6 Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
  7. 7 Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
  8. 8 Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
  9. 9 Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

Nutrition Facts

  • Calories 478.2
  • Carbohydrate 17.4 g
  • Cholesterol 184.4 mg
  • Fat 31.6 g
  • Fiber 2.2 g
  • Protein 31.9 g
  • Saturated Fat 12.3 g
  • Sodium 250.8 mg
  • Sugar 4.4 g

Chef's Notes

Nutrition data for this recipe includes the full amount of crepes and marinade. The actual amounts consumed will vary. You will have crêpes left over.

Reviews

  1. Thought it needed some salt but it was delicious.
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