Good Rosemary Makes Good Neighbors… and Good Crepes
A few months ago, a man on his way to visit my neighbor Stuart stopped in front of my house to admire my crown of thorns plant. Stuart later asked me if his friend could have a clipping to start his own bush. I told him to go for it.
Then to reciprocate, about a week later Stuart’s friend left some sort of potted succulent on my front lawn. I wasn’t crazy about the plant — it’s kinda ugly — but since it was a gift, I decided to let it stick around for awhile.
To my delight, a few weeks later, rosemary randomly started growing from the same pot. I love a good BOGO, so I decided the rosemary and its ugly half-brother could stay.
Cruising around on Pinterest the other day, I found this recipe for Herbed Chicken Crepes with Fresh Rosemary Cream Sauce. The picture wasn’t much to look at, and it had been years since I had eaten — or even thought about — crepes, but two things attracted me to this recipe:
- It was from a blog called Poor Girl Eats Well. Is it possible to have a crush on a blog title?
- Thanks to my adopted rosemary plant, I had everything I needed to make the recipe, except for chicken and crepes. (Okay, the recipe included instructions for homemade crepes, but the last time I tried that, the kitchen was a mess. I opted for Melissa’s Ready-to-Use Crepes. Nothin’ says bonjour quite like a product made in Los Angeles.)
I used chicken thighs (organic! on sale! yay!) and marinated them in olive oil, minced garlic, chopped rosemary, salt and pepper. They wound up sitting in the fridge an extra day because hubby’s flight home from Miami got delayed, so I decided to eat Norah’s Chipotle leftovers for my solo dinner that night.
Besides using store-bought crepes, the only other recipe adjustment I made was to mix the chicken with sun-dried tomatoes and sneak in some asparagus to be fancy.
You can get the original recipe here. Below is the Dalia version.
For the Crepes…
Buy some pre-made, or make your own from scratch, if you dare.
For the Rosemary Cream Sauce…
1/2 c half & half
1 T butter
1/2 T fresh rosemary
1/2 T corn starch or flour, mixed in with a bit of water
Salt & pepper to taste
For the Filling…
4 chicken thighs
1 clove of garlic, minced
1/2 t salt
1/4 t chopped rosemary
1/8 t thyme
1/8 t freshly ground black pepper
4 T olive oil
4 oz julienne-cut sun-dried tomatoes with herbs
1 bunch asparagus spears
1) Season the chicken. Bake at 400 degrees about 20 minutes. Cube.
3) Toss asparagus in 2 T olive oil, plus salt and pepper to taste. Roast it about 15 minutes in the 400-degree oven.
3) In a small saucepan, melt butter over medium-low heat. Stir in half and half, whisking so the cream doesn’t burn. Add rosemary, salt and pepper. Whisk. When cream starts to boil, stir in cornstarch and water mixture. Remove from heat to thicken.
4) Assemble your crepes: place a spoonful of chicken, sun-dried tomatoes and a spear or two of asparagus in the center of each crepe. Drizzle with sauce and fold seam side down on plate. Top with a spring of rosemary and another drizzle of sauce.
5) Assemble your crepes by placing a spoonful or two or chicken (depending on how full you want your crepes) in the center of each crepe, drizzle a little bit of rosemary cream on the inside if you like, roll together, and place on a plate. Continue until all crepes have been assembled. Ladle a generous amount of the rosemary cream sauce on top of each serving, garnish with extra fresh rosemary sprigs, and enjoy!
Hubby gave the crepes an unsolicited compliment. This recipe’s a keeper.