Tonight's menu was a great combination of French and Italian flavors. I love baby spinach with Herbes Provence. The fennel and lavender give the spinach such a unique flavor. Spinach is such a fun item to experiment with, you really can use it in almost any meal! Try it with Herbes Provence or some fresh grated nutmeg!
Provencal Chicken & Spinach Crepes
1/2 c. flour
1/2 c. milk
1/4 c. warm water
3 tbsp. melted butter
Mix all ingredients well in a blender. Let stand for at least 3o minutes before making crepes.
Prepare crepes in crepe pan or 10 inch nonstick skillet. It is always better to over pour then under; you can always put the excess back.
Chicken & Spinach
1 tbsp. GOOD extra virgin olive oil (Olio Santo at Williams Sonoma or for the budget conscious, DaVinci at Target)
1 lb. chicken breast
2 tbsp. herbes provence
fresh ground pepper and fleur de sel to taste
10 oz. baby spinach
16 oz. ricotta
1 tbsp. GOOD extra virgin olive oil
1 pint grape tomatoes, cut in half if larger
Cut chicken into small dice size pieces. Mix with herbes provence, pinch of salt and a few grinds of pepper. Heat olive oil in 12 inch saute pan. Add chicken just as oil starts to ripple. Cook until almost done, about 7-10 minutes. Add baby spinach and cook until completely wilted. Remove from pan and add ricotta. Heat oil in smaller nonstick fry pan, add tomatoes and saute about 3-5 minutes.
Creme Alfredo (Traditional Roman Alfredo does not include cream, but I wanted a cream reduction with the bite of the tomatoes to finish these fabulous crepes; plus, you can never go wrong with cream!)
1 cup heavy whipping cream
1 cup fresh grated REAL parmigiano reggiano
Heat cream to a simmer, add parmigiano and whisk until well blended. Keep on a low simmer until ready to serve.
Put about 1/2 c. of chicken mix into crepes. Roll. Put two crepes on a place, top with about 1/4 c. of cream mixture and about 2-3 tbsp. of tomatoes. Top with fresh ground pepper and a little more grated parmigiano.