Savory Swiss Crêpes with Cabbage Filling à la Mom
Which side are you on: the sweet tooths or the savory snackers? I have to admit that I could easily eat an entire bag of chips by myself in one evening, but I struggle to eat more than one row of chocolate. (I know not very Swiss of me…) I was quite excited when my mom came up with an idea for a savory omelette (Swiss crêpes) filling. Finally, I had an excuse to enjoy omeletten without always having to eat them with cinnamon sugar or applesauce!
This recipe was actually invented by my mom because they had way too much cabbage growing in their garden, and she needed a way to use it up.
The filling combines cabbage and chicken, making it a lovely balance of protein and vegetables. And since cabbage stores so well, it is in season all year round!
Savory Swiss Crêpes with Chicken and Chabbage
Makes approximately 8 crêpes
Ingredients
For the crêpes (based on the Tiptopf recipe)
1⅔ cups (200 g) all-purpose flour
1 tsp salt (1 KL)
4 eggs
¾ cup + 1 tbsp milk (2 dl)
¾ cup + 1 tbsp water (2 dl)
For the filling
1.3–1.75 lb white cabbage (600–800 g)
12 oz chicken strips (350 g)
1 onion
2 garlic cloves
⅓ cup white wine (1 dl)
1 tbsp cream (1 EL Rahm)
1 tsp mustard (1 TL Senf)
Curry powder
Salt
Pepper
½ bunch fresh parsley
Instructions
Place the flour and salt in a mixing bowl. Mix the eggs, milk, and water well in a measuring jug. Gradually add the liquid to the flour, stirring from the center outward until you have a smooth batter. Let it rest at room temperature for 30 minutes.
While the batter rests, season the chicken with mustard, salt, pepper, and curry powder. Set aside.
Wash the cabbage and cut it into thin strips. Finely chop the onion, garlic, and parsley. (Picture 1)
Heat a little oil in a frying pan and fry the chicken. Remove it from the pan and set aside on a plate. (Picture 2) In the same pan, sauté the onion and garlic. Add the cabbage and cook for a few minutes until it starts to soften. (Picture 3) Season with salt, pepper, and curry powder. Pour in the white wine and let the liquid simmer until reduced. Stir in the cream to finish the sauce. Return the chicken to the pan and cook briefly until fully cooked through. Finally, stir in the chopped parsley. Cover and set aside to keep warm. (Picture 5)
Heat a little oil in a non-stick frying pan. Pour in a ladleful of batter and swirl the pan to spread it evenly. Cook over medium heat until golden brown on both sides. Keep the finished crêpes covered to stay warm. (Picture 4)
Spoon some of the cabbage and chicken filling onto each crêpe, roll them up, and serve warm. If you're preparing all the crêpes ahead of time, you can keep them covered with aluminum foil in the oven at 175°F (80°C) until ready to serve.
Enjoy!
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