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food

Crepe Wrap With Smoked Hummus, Apple, Cheddar & Chicken

Holy crepe! Made with apples and cheddar, this is a magical combo that must be experienced to be believed.

Ingredients

  • For crepes:
  • 1 cup buckwheat flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 to 1 1/4 cups water
  • 3 tablespoons butter
  • For smoked hummus:
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1 clove garlic, roughly chopped
  • Juice from 1/2 lemon
  • 1 teaspoon smoked paprika, plus more for garnish
  • 1/2 teaspoon smoked salt
  • Small pinch of black pepper
  • 3 tablespoons tahini
  • 1/3 to 1/2 cup extra-virgin olive oil, plus more for garnish
  • For blackened chicken:
  • 1 chicken breast, cut in half
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Pinch of dried thyme
  • Salt & pepper
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 tablespoon butter
  • To assemble:
  • Butter, as needed
  • Grated extra sharp cheddar cheese
  • Fuji apple, cut into thin wedges

Steps

  1. To make crepes:
  2. In a medium mixing bowl, whisk buckwheat flour, salt and eggs together. Add water little by little as you whisk, until batter reaches a smooth consistency.
  3. In a pan over medium heat, melt butter until brown. Pour butter into batter and continue to whisk until batter becomes smooth. Place batter in the fridge for at least 2 hours to overnight.
  4. To make smoked hummus:
  5. Into a food processor, add all hummus ingredients except olive oil. Blend while slowly pouring in olive oil. Continue to blend until it resembles a thick, smooth paste. Set aside.
  6. For chicken:
  7. Butterfly chicken breast and season with smoked paprika, cayenne, thyme, salt and pepper on both sides. Heat a large skillet over medium-high heat; add olive oil and butter. Add seasoned chicken, and cook 2 to 3 minutes on each side, or until chicken is fully cooked and golden brown. Remove from skillet, and let chicken rest for 5 minutes. Slice thinly on an angle; set aside.
  8. To assemble:
  9. Heat a nonstick skillet or crepe pan over medium-high heat. Coat skillet with a thin layer of butter, and wipe with a paper towel. Pour or scoop about 1/4 to 1/3 cup batter into skillet. Tilt skillet with a circular motion to spread batter evenly. Cook crepe for 1 to 2 minutes, or until lightly brown. Fold in half and remove from heat. Repeat with remaining batter.
  10. Spread smoked hummus on each crepe, then sprinkle with a handful of cheddar cheese. Top with blackened chicken and apple slices. Wait until cheese is melted, about 45 seconds to 1 minute. Fold into thirds. Wrap in parchment paper and serve immediately.