Alright so I was super excited about this recipe; in fact, I recently got a crepe maker and kinda inserted this recipe at the last second just because I wanted crepes haha! I have never made crepes or hollandaise sauce before and it is only my second time cooking bok choy…so bear with me! Overall 2 successes, and 1 almost.
Also, I had so many more pictures for this but accidentally deleted them from my phone! BOO! So next time there will be more, sorry guys!
So usually when my aunt makes it she makes some sort of magical concoction of chicken and celery and I don’t even know what else. But I knew the chicken and celery so I thought bok choy would be an acceptable substitute to celery.
The following recipe was my inspiration for the GF crepes- from Fit Foodie Finds. Remember how I can never follow a recipe? Well that applies here too! But they came out great and when I doubled her recipe, it yielded 22 crepes!
Please note that mine omits a few ingredients and adds others.
This recipe has a lot of parts to it and definitely requires some multitasking. If I could do it again I would have done it in in a different order. I will post that order instead of the order I actually did it in to make things easier for you! 🙂
It is also important to note that this recipe is a bit long. I would approximate that it took about an hour and a half to get it all done.
You will need:
Hollandaise Sauce (find yourself a good recipe because my healthy version was a bit of a fail!)
GF Healthy Protein Crepes (mine made 22 crepes)
2 tbsp. honey
1/2 c all purpose GF flour blend
1 c milk
1 ripe banana, mashed
2 tsp vanilla extract
1 c GF natural Fiber supplement (like Benefiber)
4 chicken breasts
6 bok choy heads ( I am using this to mean little stalks, not the whole plant…not sure what the proper terminology is)
1/2 stick unsalted butter
1) First we are going to make hollandaise sauce- I won’t post my recipe because it was a bit of a fail. It tasted good, but not quite hollandaise. That’s what I get for trying to make it healthy the very first time I tried to make it haha!
My recommendation is make it and put it aside until you are almost done, at which point you can add it to a skillet to warm it up or serve it cold.
2) Thaw Chicken, if necessary. Mine was frozen so I thawed it partially then cooked the breast whole before slicing. I recommend this way because then it shreds better.
3) Dice bok choy. I did not really know how to do this when I got started and did not have a recipe for it, so I just cut it like so.
4) Add stems of bok choy to a pot and put the leaves aside.
5) Add 1/2 stick melted butter, splash of olive oil, splash of balsamic vinegar, and 1/4c water to the pot, cover, and cook on medium low heat. The goal is to get the flavors into the bok choy and also to soften it just a bit.
6) Add Chicken breasts to a skillet with a splash of olive oil to coat the bottom. Season with salt, pepper, and garlic. Cover and cook on medium- high heat until cooked through. I did mine 2 at a time.
7) While Chicken is cooking, begin making crepe batter. First mash 1 ripe banana into a small bowl until begins to form a liquid. Mash as much as possible to remove lumps…if lumps remain, crepes will be okay, but it will be lumpy and more banana-y.
8) Then add 4 eggs, 2 tbsp. honey, 1/2 c GF flour blend, 1 c milk, 1 c Fiber and 2 tsp vanilla extract. Mix all ingredients together until smooth. Batter will be thick.
9) Then let the batter sit for 30 minutes to settle and thicken.
10) Check on your chicken and bok choy. By now, you can probably add the bok choy leaves into the pot with the stems. As the chicken cooks, dice and shred and then add to the pot as well. Keep the pot on low heat to allow juices to mix.
11) If you don’t have a crepe maker, you are going to have to do this the old fashioned way in a pan (which is a little more delicate a process so I suggest spending the $20-ish dollars on Amazon to buy one ( I bought it open boxed so it was cheaper)…so worth it!)
So for the crepe maker, plug it in and let it heat up. It takes a minute or two.
12) Fill batter platter with enough batter to coat the bottom.
13) Grab an extra plate for the finished crepes. Cut about 20 sheets of parchment paper and put them to the side. Between each crepe, you will need to place a piece of parchment paper to keep them from sticking and keep them warm.
13) When the crepe maker is ready, you pick it up off the heating base, turn it over and place it face down into the batter platter. Give it a little rocking motion but only keep it in there for about 5 seconds. Lift it out and flip it back over and place on heating base again. The face of the crepe maker will be covered with a thin layer of batter.
14) It only takes about a minute before the crepe is done. You will notice parts of it turning brown and that’s when you know it’s time to remove it. Use a spatula and run it along the edges of the crepe maker to break the seal of the crepe. Then flip the crepe maker over above the extra plate. The crepe should fall off or be easily nudged off with the spatula. Once the crepe is on the plate, place a piece of the parchment paper on top to prepare for the next crepe.
*You do not need to cook both sides of the crepe as it is so thin it cooks through*
15) Place the crepe maker back onto the heated base and wait for the light to indicate it s ready again. Mine was ready after only a few seconds.
16) If your chicken is not done yet, be sure to check on it often and continue to shred and add to pot as it finishes. I would not suggest doing this while a crepe is on the crepe maker because they cook very fast, so do it in between crepes.
17) Once all crepes are made and all chicken is cooked and in the pot, begin to warm up your hollandaise, if desired. To do this, just add to a skillet over medium-low heat. Be sure to stir frequently.
18) Grab another clean plate or two and begin to make your crepes! Lay the crepe out flat and add about a spoonful of the chicken-bok choy mix (without the juices!) to the outer 1/3 of the crepe. You do this so you can roll it with the rest of the crepe.
Don’t add too much because then you can’t roll it closed. Also, roll it so the opening is towards the bottom so it won’t come unrolled by itself.
19) Once all are rolled, remove hollandaise from heat.
20) Serve crepes hot with hollandaise drizzled on top! Enjoy!!!!
Overall, the crepes came out fabulous. The crepe itself has a very subtle banana flavor and a nice, soft, pliable texture. The bok choy had great flavor and the perfect amount of crunchy. The chicken was a very nice compliment and added more protein. The combination of these 3 add up to a very healthy meal! While my hollandaise did not come out as planned, it wasn’t bad, but it doesn’t get to be called a success because it wasn’t quite hollandaise.
So for this meal, we have 2 successes: 1 crepe and 1 bok choy!
Check out my first bok choy attempt with Spicy Shrimp Bok Choy.