Monday, January 23, 2012

Leafy Greens & Chicken Crêpe with Beet Béchamel Sauce

So I decided to attempt the crepe. And I flipped it too!

I had some defrosted chicken and a bunch of random greens in the fridge. Beets were simmering in pot on the stove & almonds were soaking in water overnight.

Chopped the chicken into pieces and marinated them with mashed garlic, half a lemon and beet juice. Pinch of salt, pinch of  pepper and a squeeze of mustard.

As for the leafy's, I had Dandelion greens, Brussels sprouts, and Radicchio (red in colour), which i roughly chopped. As I also did with the soaked almonds.

On the side, I had the batter for the Crêpes prepared
½ cup water 
½ cup milk
1 cup flour
2 eggs
2 tbsp butter
¼ tsp salt

Beet Béchamel Sauce
1 tbsp oil
1 tbsp flour
Stir flour into hot oil , slowly add
1 cup milk
Avoiding adding it quickly, so sauce may clump
Add a pinch of salt and white pepper to taste (White pepper gets disguised, whereas black pepper can be seen) as well as mashed garlic.

For added flavor, you can add herbs or cheese or even spices.

Here, I added beet juice to the sauce to give it a pinkish colour,
Then got a little excited and added my turmeric infused Olive-Kalunji Oil for a health kick, the colour went from pinch to peach, but still tasted good.

- I sauteed the chicken, then added the greens and the nuts and slightly sauteed. 
- Crêpes batter, was poured in pan & swirled around.

Plating time:
Placed sauteed chicken & green mix into crêpe, folded it & poured beet béchamel sauce over it.

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