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Crêpes du jour with Monterey Jack


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Crêpes du jour with Monterey Jack 1 Picture


  • 1 tbsp (15 mL) butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 lb (450 g) chicken breasts or thighs, cut into strips
  • 1 1/4 cups (310 mL) tomato sauce, no salt added
  • 1/2 cup (125 mL) salsa
  • 1/3 cup (80 mL) 15% or 35% cooking cream
  • Salt and freshly ground pepper
  • 1 bunch of asparagus, trimmed
  • 8 large (7") homemade or stored-bought crepes (or use phyllo)
  • 6 oz (180 g) Canadian Monterey Jack, grated
  • 1/4 cup (60 mL) fresh cilantro, coarsely chopped



Step 1

Preheat oven to 425°F (220°C).

In a deep skillet, melt butter on medium heat and brown onion and garlic for 2 minutes.

Add chicken strips and cook until browned.

Add tomato sauce, salsa and cream. Season with salt and pepper.

Bring to a boil and let simmer for 7–10 minutes.

Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain.

Spread crepes out on work surface, then divide chicken and asparagus among crepes.

Roll up crepes and place in a lasagna dish.

Pour the sauce over crepes and sprinkle with Monterey Jack.

Brown in the oven, then garnish with cilantro and serve.

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