Sunday, August 25, 2013

Chicken and Cucumber Crepes with Plum Sauce

Friday night is usually pizza night in our house. I normally find pizza to be a good way to use up the random vegetables in the refrigerator before I gather more Saturday morning.

This week, when I went into use-it-or-lose-it mode, pizza was not going to work. There was grilled chicken from the night before. Sure, that could go on pizza. There were quite a lot of cucumbers. OK, we could have a salad with the pizza. There was Chinese plum sauce. Ummm ... Need a different plan.

I made and canned the plum sauce two summers ago using a recipe from Pickles & Relishes by Andrea Chesman. You're really not supposed to keep your canned condiments for more than a year. But, I find that most things keep about two years, and I was on the verge of losing that sauce. It was quite tasty, but for some reason, I hadn't found a lot of uses for it. I don't think I tried hard enough.

I stumbled upon the sauce while searching for some kind of barbecue sauce for my grilled chicken. It worked quite well for the chicken, and that used up one half-pint. With the leftover chicken, I figured I could use another half-pint, and I was considering just putting it on the table for dipping.

Perhaps there was a more interesting use, I wasn't thinking of. I googled "recipes using Chinese plum sauce." Somewhere in that search -- I think it was on -- I came across the suggestion to use it with crepes.

Aha! Things were settled. Sounded good to me and sounded like something the boys would like too.

To my surprise, my pancake loving boy resisted the crepes, but I really never know what will please him. All three of us enjoyed the chicken and cukes with the plum sauce. Now that I have a use for it, I need to decide whether I should make another batch this year.

Chicken & Cucumber Crepes with Plum Sauce

  • 1 batch of crepes (I used Alton Brown's recipe on and swapped gluten free flour for the wheat flour, but use whatever recipe works for you)
  • 2 cups shredded chicken
  • 1 cup diced cucumber
  • 1/2 cup Chinese plum sauce
Mix up your crepe batter first. It should chill in the refrigerator for about an hour before cooking. (I neglected to do this and managed to get a few decent crepes, but I'm sure I would have had fewer tears if I'd followed this step.)

Shred the chicken and dice the cucumber before you start cooking the crepes. 

Cook the crepes according to your recipes instructions.

Lay a crepe on a large plate. Layer about a 1/3 cup of chicken and a couple tablespoons of cucumber down the middle of the crepe, then top with a tablespoon or so of sauce. Roll it up. Repeat until all the crepes are used. 

Serve with extra sauce for dipping.

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