Kefir Savory Crepes, with Chicken, Roasted Peppers & Mozzarella
These savory Kefir Crepes, with chicken, roasted peppers and mozzarella, are phenomenal! The balance of flavors here is classic, however, where this becomes unique is with the infusion of Kefir and by binding this all together in a delicate crepe. Frankly, I don't know why I didn't do this sooner. Give it a try and I'm certain this recipe will earn a heavy circulation status in your kitchen. Enjoy!
- 4 Boneless skinless chicken tights or chicken breast (approximately 1.5 lb)
- 2 Low-fat Plain Lifeway Kefir;
- ½ cup Cilantro;
- 1/ cup Parsley;
- 2 teaspoon Salt
- Pinch of Black Pepper
- 2 tablespoon Cooking oil for frying the chicken;
- 1 cup All Purpose Flour;
- 2 Eggs;
- 3 tablespoon melted Butter + more for frying the crepes approximately ½ teaspoon per crepe;
- 1 cup of Organic Whole Milk Plain Lifeway Kefir
- ½ cup Water
- Pinch of salt;
- ¼ teaspoon Baking Soda;
- Chopped parsley for crepes approximately ½ teaspoon per crepe
Assemble the crepes
- 1 cup Mozzarella Cheese; shredded half for the inside of the crepes and the rest on the outside
- ½ cup sliced Roasted Peppers;
- 1 ½ cups Marinara Sauce
Marinade the chicken
Add kefir, cilantro and if you want you can add more herbs (like parsley), then season with salt & pepper and blend.
Place the chicken (I used boneless/skinless chicken thighs, but chicken breast will work too) in a Ziploc bag, pour over the marinade and refrigerate for at least 2 hours, or as long as overnight
After your chicken has been already marinating in the refrigerator for at least an hour, you can start working on your crepe batter. Add all of your crepe batter ingredients into a blender and blend until smooth. Then refrigerate it for approximately a half-hour.
Once your batter has rested in a fridge, you can start frying them up. Add a little bit of butter to the skillet every time before pouring in the crepe batter. (See my expert tip in the recipe notes below for a nice boost of flavor.) When portioning, one medium-size ladle of batter for a 10-inch skillet will be perfect. Continue with the batter until you fry up all of your crepes.
Cook the chicken
Heat up another skillet (like cast iron) and add cooking oil. Remove the chicken from a marinade and add to the skillet. Cook the chicken on each side for 7-8 minutes and then place it in a preheated oven (at 350F) for about 10 minutes, until the chicken is fully cooked and reaches the internal temperature of 165F.
Remove the skillet with the chicken from the oven (make sure to use heavy-duty mittens as the pan will be very hot). Take the chicken from your skillet onto a cutting board and let rest for a couple of minutes, then slice it up.
Assemble the crepes and bake
Assemble the crepes: on each crepe add s 1 tablespoon of shredded mozzarella cheese, 1 tablespoon of sliced roasted peppers, and 4 sliced pieces of chicken. Roll it and add it to a baking dish. Continue with the remaining crepes. I used a 9x13-baking dish and I was able to add 7 pretty thick crepes. I'd say, depending on how much your crepes are stuffed you should be able to fit 6-8 crepes into a baking dish of that size.
Once all of your crepes are assembled, add marinara sauce at the top, more mozzarella cheese, and bake at 350F for about 15 minutes, until warm throughout and the cheese has melted. Serve with some extra parsley on top and enjoy.
Expert tip: I used a little trick here to make these crepes even more flavorful. Once I buttered the skillet, I sprinkled fresh parsley and then added it to the batter. To be quite honest I needed to constrain myself from eating these kefir herb crepes straight from the skillet...they were so damn good.
Calories: 338.66kcal | Carbohydrates: 16.82g | Protein: 17.01g | Fat: 22.59g | Saturated Fat: 8.31g | Cholesterol: 122.42mg | Sodium: 1143.54mg | Potassium: 328.4mg | Fiber: 1.22g | Sugar: 3.71g | Vitamin A: 702.7IU | Vitamin C: 7.55mg | Calcium: 132.04mg | Iron: 1.9mg