Description
Creamy chicken and cheese filling nestled in delicate crepes, topped with sweet strawberry preserves. A unique brunch delight!
Ingredients
Units
Scale
- 1 cups (237 ml) cooked chicken (finely chopped)
- 3/4 cup Ricotta cheese
- 1/4 cup cream cheese
- 1/4 cup cottage cheese
- 1 egg
- Juice and zest of 1/2 lemon
- 1/2 tsp salt
- 1/2 cup toasted almonds
- 1/4 cup toasted coconut
- Package of store bought crepes
- 5 tbsps Bonne Maman Strawberry Preserves
Instructions
- Toast coconut and almonds in a pan over low-medium heat until the coconut is slightly golden brown.
- Combine ricotta, cream cheese, egg, lemon zest and juice, and salt in a medium bowl and cream using a hand mixer until well blended.
- Fold warm chicken, toasted almonds, and toasted coconut into the mixture.
- Spread 2-3 tablespoons of filling down the center of a crepe. Fold both sides towards the center, then fold the top and bottom to make a neat little package.
- Melt a teaspoon of butter in a saucepan and place the blintzes, seam side down, in the pan. Cook for 4-5 minutes until golden.
- Carefully flip over and cook until golden on the other side.
- Heat the strawberry preserves in a small saucepan until warm.
- Remove from heat and pour over the crepes.
- Serve with fresh strawberries and orange juice.
Notes
- For a richer flavor, use a combination of Parmesan and cream cheese instead of just cream cheese.
- If you don’t have store-bought crepes, you can easily make your own using a simple crepe recipe.
- To prevent the blintzes from becoming soggy, serve immediately after cooking or reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 blintze
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 100