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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.