Chicken, Almond and Apricot TurmeriX™ Crepes
INGREDIENTS:
For the crepes:
- 1 can coconut milk
- 6 eggs
- 2 cups rice flour, sifted
- 1 tbsp TurmeriX™
- Salt and pepper
For the filling:
- 1 small red onion, diced
- 3 chicken breasts, chopped
- A dozen dried apricots, halved
- ⅔ cup almonds, sliced
- ½ cup sour cream
-
½ tbsp TurmeriX™
DIRECTIONS:
For the crepes:
- Mix sifted flour and the eggs together.
- Add coconut milk, salt, pepper and TurmeriX™; mix until well blended.
- Let the dough rest for at least 1 hour in the fridge.
- Oil your crepe maker (or pan) with your favorite oil.
- When your pan is hot, pour 1 ladle of dough then shape your crepes.
- Flip them over when the dough is almost dried and cook the other side. Reserve.
For the filling:
- In a large sauté pan, on medium-high heat, fry the onions.
- Once softened, add the chicken, salt and pepper.
- When chicken is golden, add in apricots and cook for 2-3 minutes.
- Add sour cream and TurmeriX™; stir.
- Turn the heat down to medium-low and cook for another 10 minutes.
When you are ready to eat, pour some filling on your crepe, add 3 pinches of almonds.
Fold your crepes and taste with your favorite green salad.
Serves 6 crepes.