I use sharp Cheddar cheese and caramelized onions to make these burgers. I eat them simply and serve them on brioche buns. The husband likes to add more fresh onions, lettuce, pickles, and tomatoes. They are wonderful with or without the entire topping.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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 (Optional)
- ¾ cup heavy cream
- 2 tablespoons semi-soft cheese with garlic and herbs (such as Allouette®)
- 1 tablespoon pesto
Instructions
- Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
- 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.
- 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.
- Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
- Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
- Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
- 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.
- Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
- 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 data for this recipe includes the full amount of crepes and marinade. The actual amounts consumed will vary. You will have crêpes left over.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 184 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 12 g |
| Sodium | 251 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Thought it needed some salt but it was delicious.