Crepes! Part deux.

Now that we've covered how to make a crepe, I think it's time to make a main dish with them. Admittedly, you could just go out, buy some tortillas, and stuff them to the bursting point with this filling... or you could just leave the crepes off completely like I did in the top photograph because I happened to have some extra filling and wanted to eat it immediately. Yes, I could have made another crepe, but I didn't. I'm not sorry.

So! If you want to fill crepes with tasty quasi-Mexican goodness, I have a delightful option for you. As a warning, however, for those of you out there who love garlic even close to as much as I do, do not use more garlic in this, it will eat you alive.

That said, here we go...

Chicken, Corn & Red Pepper Crepes

6-8 Savory crepes
1 Onion
3 Boneless, skinless chicken breasts
2 Ears fresh corn
1 Diced red bell pepper
1 Shallot
1 Egg
3/4 Cup ricotta cheese
1/2 Cup montery jack cheese
2 Garlic cloves, minced
1/2 Tsp dried sage
1/2 Cup grated parmesean cheese

1) Place 1/2 inch water in a large skillet with 1/2 of the onion, diced, salt, and the chicken breasts. Bring water to a simmer and poach chicken until opaque throughout (10-15 min). Remove from liquid, dice when cooled.

2) Cut kernels from cobs and saute with olive oil, peppers, shallot, and remaining half of an onion for 2-4 minutes (until veggies are soft).

3) In a separate bowl, mix egg, ricotta, shredded cheese, garlic, sage, and salt to taste. Add chicken and vegetables.

4) Preheat oven to 350 degrees. Spoon filling into crepes and wrap. Sprinkle crepes with parmesan cheese and bake for 10-15 minutes (until heated through and cheese is melted).