Challenging the sweet tooth: A new savory twist on classic crepes

Crepes are a dish that offers plenty of possibilities. You can make them for a delicious breakfast, a hearty lunch, or a fancy dessert. They succeed because you only need a few ingredients, and their preparation is incredibly simple.

Classic crepes are extremely simple to prepare. The basic ingredients are wheat flour, eggs, milk, and carbonated water. It's also worth adding a pinch of salt and mixing everything thoroughly. The frying process is also significant. First and foremost, the pan must be well-heated. Use just a small amount of fat (e.g., oil or butter) before each crepe.

We fry the crepes on each side until they are golden, which usually takes about 1–2 minutes. Delicious and flexible crepes are a great base for both sweet and savoury dishes. They just need to hold the filling well and not fall apart.

In preparing the filling, nothing should limit us because it's really hard to find a product that doesn't go well with crepes. In summer, when we have a wide selection of fresh fruits, we often use them and combine them, for example, with quark cheese. I ate crepes in this version all summer long. Even recently, during a short vacation in Dębki, I indulged in strawberry crepes. When I returned to Warsaw, my friend invited me over, and, as it turned out, she had prepared... crepes.

When she told me about it, I immediately thought of sweet crepes. Surprise! The filling was chicken and vegetables. Interestingly, she had made both the crepes and the filling the previous day. When I visited her, she just baked the whole thing. Although I consider myself to make delicious crepes, I was impressed. I already promised my household this dish for a September lunch or dinner. A rocket or lamb's lettuce salad with a light dressing will go great.

Ingredients:

                  
• 1 single chicken breast,
• 1 teaspoon potato starch,
• 1 small onion,
• 1 clove of garlic,
• 1 red bell pepper,
• 1 large tomato,
• 2 baby zucchinis,
• oregano, basil, salt, and pepper to taste,
• 3 tablespoons canola oil,
• grated yellow cheese to taste.

Preparation method:

1. Clean the chicken and cut it into cubes. Sprinkle with potato starch. Wash the bell pepper, remove the seeds, and cut into cubes. Blanch the tomato, remove the skin and seeds, and chop finely. Cut the zucchini into cubes. Peel and finely chop the onion.
2. Heat 2 tablespoons of canola oil in a pan. Lightly brown the chicken on it, then transfer to a plate.
3. Pour in the remaining oil and sauté the onion. Add the garlic pressed through a garlic press. Then, add the bell pepper, tomato, and zucchini. Fry until the pepper softens slightly. Then add the chicken and spices. Mix thoroughly.
4. Put the filling on the crepes and roll them up.
5. Sprinkle with grated yellow cheese and bake until it melts.