Olive Oil Crêpes with Chicken, Bacon, and Caramelized Leeks
Ingredients
For the crêpes
- 2 eggs
- 1 cup all-purpose flour
- ½ cup water
- ¾ cup milk
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the filling
- 6 strips bacon, chopped
- 2 cups sliced leeks (about 3–4 medium-sized)
- 1½ teaspoons chopped garlic
- 1 tablespoon balsamic vinegar
- 2½ cups diced cooked chicken breast (about 1 pound if buying raw)
- ½ cup grated Monterey Jack cheese
Instructions
To make the crêpes:
- In a blender, combine eggs, flour, water, milk, olive oil, salt, and pepper and blend until smooth. If you do not have a blender, whisk ingredients in a medium bowl until smooth.
- Heat a 6- or 8-inch nonstick pan over medium-high heat. Pour in a little olive oil and wipe it out with a paper towel. Add 2 ounces of batter to the pan and swirl it so it coats the bottom of the pan completely. Place pan back on the heat and cook for about a minute. Loosen crêpe with a rubber spatula and flip it so the uncooked side is down. Cook crêpe for 30 seconds to a minute more. Remove the crêpe from the pan and place on a plate, covered with a paper towel.
- Continue this process until you have cooked all the crêpes. If you have extra cooked crêpes, you can freeze them for later use.
To make the filling:
- In a heavy-bottom sauté pan, cook chopped bacon over medium heat until slightly crisp. Using a slotted spoon, remove cooked bacon from the pan and set aside. Return the pan with bacon fat to the stovetop.
- Add leeks and sauté until they are translucent and fragrant, about 20–30 minutes. If the leeks start to caramelize too quickly, turn down the heat and add a little water to the pan. This will give the leeks a chance to soften and sweeten before caramelizing. When leeks are ready, add chopped garlic and balsamic vinegar and cook for an additional minute.
- Stir in cooked chicken and heat through. Add bacon back to the mixture and check the seasoning. Adjust as necessary. Fold in the cheese.
- Fill each crêpe with 2 heaping spoonfuls of filling and fold in half or roll.
