Savory Chicken Pesto Beer-Batter Crepes
Serves: 4
For the crepes:
  • 1 cup unbleached all purpose flour
  • ½ cup whole milk
  • ½ cup light-colored beer
  • 2 large egg
  • ¼ teaspoon salt
  • butter (to grease the pan)
For the pesto:
  • ⅓ cup pine/pignolia nuts
  • 2 cups packed fresh basil leaves
  • 4 cloves garlic
  • 2 tablespoons almond flour
  • ⅔ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly grated black pepper
  • ¼ cup freshly grated Parmigiano Reggiano
  • ¼ cup freshly grated Pecorino cheese
For the filling:
  • 3 tablespoons olive oil
  • 2 lb chicken breast
  • 1 teaspoon salt
  • 1 teaspoon freshly grated black pepper
  • ½ teaspoon paprika
  • 1 medium red onion, cut in half and thinly sliced
  • 8 ounces mushrooms, thinly sliced
  • 2 cups grated Monterey Jack
  1. Make the crepe batter: In a mixing bowl, whisk together the flour and ¼ teaspoon salt. Crack in the eggs, one at a time. Add the milk and beer, mix until there are no more lumps. Strain the crepe batter into a separate bowl. Cover and let it to sit in the fridge until you're ready to use it.
  2. Make the pesto: Heat a skillet over medium-low heat. Toast the pine nuts for 3 minutes while constantly stirring. Remove the nuts from the heat and pour into a food processor. Add the basil, garlic, almond flour, salt, pepper, and olive oil into the food processor and pulse for 2-3 minutes. Scrape the edges and pulse again for 30 more seconds. Pour the pesto into a large bowl then stir in ¼ cup freshly grated Parmigiano Reggiano and ¼ cup freshly grated Pecorino cheese. Set aside.
  3. Make the filling: In a small bowl, mix together the salt, pepper, and paprika. Sprinkle half of the seasoning on one side of the chicken breasts. In a skillet, heat three tablespoons of olive oil over medium heat. Place the chicken breasts in the skillet, seasoned side down. Cook for 10 minutes, then sprinkle the rest of the seasoning on top of the chicken breast. Cook the other side for 10 minutes until cooked through. Plate, allow it to rest (but leave the skillet on the heat), then dice into bite size pieces. Add the onions to the skillet and cook for 2-3 minutes. Add the mushrooms and salt and pepper to taste. Cook for another 2-3 minutes, until the vegetables are soft. Drain the liquids, plate then set aside.
  4. Heat a skillet over medium heat, grease the pan with a little butter. When the butter is hot, cook one crepe at a time by pouring in ¼ of the batter and quickly spreading it evenly. Cook for one minute, then flip and spread ½ cup of cheese over half of the crepe. Cook for another minute, then plate. Spread ¼ of the onion and mushroom mixture over the cheese. Add the chicken on top of the mushroom and onions, then drizzle 2 tablespoons of pesto over the chicken. Fold the crepe over. Drizzle a little more pesto, then serve.
Recipe by Sprig and Flours at