Wednesday, December 14, 2005
Bite with Belkys: Chicken Caesar Crepe from CrepeMaker
It's shaped like a crepe, tastes like a crepe, but eaten like an icecream cone. Tonight, we're showing you how to make a delicious handheld crepe which is tres magnifique. Time to Grab a Bite with Belkys.
The Dish: Chicken Caesar CrepeThe Chef: Carroll Harrod
The Restaurant: CrepeMaker at The Falls Shopping Center
- 2 Chicken Breasts
- Juice of 1 Lemon
- Juice of 1 Sour Orange
- 1 Onion
- 1 cup Organic white flour
- 2 Eggs
- 1 cup Milk
- 1 tsp. Salt
- 3 tbsp. Butter
- 1 Portobello Mushroom
- 1 Plum Tomato
- 1 Romaine Lettuce
- 1/4 cup Mozzarella Cheese
- Caesar Dressing
Method of Preparation:
-Start by marinating a chicken breast in the onion, lemon and sour orange juice for at least half an hour. Then cook the chicken in the oven or on a grill and set it to the side.
-Make the crepe batter by pouring into a bowl the organic white flour, two eggs, and the milk, but only a little at a time, making sure it's not too lumpy. Once you smooth out the lumps, add the rest of the milk, the salt and the butter. Stir again and put it in the refrigerator for at least 30 minutes.
-While the crepe is resting, chop up the chicken, the portobello mushrooms, the plum tomato, and the romaine lettuce and set this to the side.
-Remove the crepe batter from the fridge and ladle your batter onto a griddle and fan it out over the pan. Cook the crepe for 20 seconds, then carefully flip it over and cook for another 15-20 seconds, then fold it in half.
-Now add the filling starting with the cheese, the grilled chicken and mushrooms, the romaine lettuce and diced tomatoes, then top it off with the caesar dressing.
-Fold the crepe over, wrap it up and serve.
Chef Carroll: "Wa la, the Crepemaker Chicken Caeser, the original handheld crepe. Bon appetite!"
FOR MORE INFORMATION:
CrepeMaker at The Falls Shopping Center
8888 SW 136 Street
Miami, FL 33176