alive logo

Lemony Basil Chicken Crepes with Curry Sauce

Serves 4.


    Lemony Basil Chicken Crepes with Curry Sauce

    These basil-heavy savoury crepes are restaurant worthy, but rest assured they aren’t a high-flying kitchen feat. For a vegetarian version, try stuffing them with chickpeas and spinach. The batter can be mixed together up to 24 hours in advance if covered and chilled. Garnish with basil microgreens, if you like.


    Flower Power

    If avoiding gluten, these crepes can be made successfully with all-purpose gluten-free flour blends that are readily available in natural health stores.


    Lemony Basil Chicken Crepes with Curry Sauce


    • 1 cup (250 mL) spelt flour or whole wheat pastry flour
    • 2 large organic eggs
    • 1 cup (250 mL) milk or plain nondairy milk
    • 1/4 cup (60 mL) water
    • Zest of 1 lemon
    • 1 cup (250 mL) fresh basil, plus more for garnish
    • 1/4 tsp (1 mL) salt
    • 2 Tbsp (30 mL) grapeseed or sunflower oil
    • 1 tsp (5 mL) grapeseed, extra-virgin olive, or camelina oil
    • 1 small shallot, chopped
    • 2 garlic cloves, minced
    • 3/4 cup (180 mL) light coconut milk
    • 1 1/2 tsp (7 mL) curry powder
    • 1/4 tsp (1 mL) chili powder or cayenne pepper
    • 1 broccoli head, cut into small florets
    • 1 lb (450 g) thinly sliced cooked chicken


    Per serving:

    • calories495
    • protein48g
    • fat19g
      • saturated fat6g
      • trans fat0g
    • carbohydrates36g
      • sugars6g
      • fibre7g
    • sodium340mg



    To make crepes, place crepe ingredients in blender and blend until smooth. Alternatively, whisk together ingredients in large bowl until no lumps are present. The batter should be thin.


    Lightly grease 8 to 10 in (20 to 25 cm) skillet over medium heat. Pour 1/4 cup (60 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large thin circle. Place pan back on heat and cook for 2 minutes, or until edges begin to turn golden brown and curl. Loosen with thin spatula, flip, and cook other side for 30 seconds. Cool prepared crepes on metal rack as you prepare remaining batter. Do not stack crepes while theyu2019re cooling or they may become soggy. You should end up with 8 crepes.


    To make sauce, heat oil in small skillet or saucepan over medium heat. Add shallot and garlic; cook for 2 minutes. Stir in coconut milk, curry powder, and chili or cayenne powder. Bring to a simmer and heat, stirring frequently, until sauce thickens slightly, about 1 minute.


    Place broccoli florets in steamer basket set above 1 in (2.5 cm) water and steam until tender.


    Place cooked chicken and broccoli on one half of each crepe and fold over to form half moons. Drizzle curry sauce over top and garnish with sliced basil.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.