Chive Ginger Crepes Recipes

Steps:

• In a blender or food processor blend all crêpe ingredients except chives and butter until smooth and transfer to a bowl. Let batter stand at room temperature, covered, 1 hour. Batter may be made 1 day ahead and chilled, covered.
• Add chives to batter and stir well. Heat a 6-inch non-stick skillet over moderate heat until hot. Brush skillet lightly with some butter and remove from heat. Half fill a 1/4-cup measure with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
• Cook crêpe until underside is golden and top appears almost dry, about 30 seconds. Turn crêpe over with a thin spatula and cook until underside is golden, 15 to 20 seconds more. Slide crêpe onto a kitchen towel and cool. Make more crêpes with remaining batter in same manner, brushing skillet lightly with butter for each crêpe and stacking cooked crêpes on another kitchen towel after they cool. Crêpes may be made 1 day ahead and chilled, stacked between sheets of wax paper and wrapped well in plastic wrap. Bring crêpes to room temperature before using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.