Tag Archives: Quesadilla

Southwest Chicken Gâteau de Crêpes

southwest gateaudecrepe_1

While I was going through a busy point at work with out much time to cook the thoughts of crepes entered my head. I became obsessed with the idea of making them and what I would do with them once I made them. I also for some reason have had a non stick crepe pan that my parents gave me for some reason that I had never used which made making crepes inevitable. So on my first day off in a few weeks I made some regular crepes and tried some filling combinations that turned out not as great as I planed (that is another post…) but from that cooking session I perfected my crepe technique. For that session I followed the Crepe Recipe from the Good Eats Episode ‘Crepe Expectations‘.

Since I now had the crepe technique down I started looking into other things to do with crepes and  decided that making a ‘crepe cake’ in a similar fashion to the Gâteau de Crêpes recipe in The Art of French Cooking (Volume 1) by Julia Child was a great idea. I decided to make my own take on the Gâteau de Crêpes on Mardi Gras aka Pancake Day, that was southwest inspired using my Taco Truck Chicken as one of the fillings.


You will need

1 Chicken Breast cooked per my Taco Truck Chicken Recipe, for best results I would suggest shredding the chicken I cut mine into small pieces but shredding would be better

1 Recipe of Corn Crepes (See Below)

1 Cup Grated White Cheese (Monterey Jack would be a good choice)

1 Sheet Pan

Parchment Paper to line the pan

Southwest Gateau de Crepes


Preheat your Broiler

Layer a piece of parchment paper and lay it on your sheet pan

Layer 2 crepes down on top of each other

Cover the crepe with some of the shredded chicken, making an even layer and sprinkle with a generous amount of cheese

Continue until you are out of crepes making sure your top layer is a single crepe

Cover the top with some of the remaining cheese and place in the broiler for about 5 minutes until the cheese is melted and brown.

Cut into wedges and serve.

Southwest Gateau de Crepes


As I was making a southwest inspired meal I thought making the crepes with an addition of some corn four would give them a bit more flavor and make the finished Gâteau a more elaborate riff on a Quesadilla.

4oz All Purpose Flour

1oz Corn Flour

3/4 Cup Milk

1/2 Cup Water

2 Eggs

3Tbsp Melted Butter

2Tsp Salt

1 Crepe pan or 8″ Non stick saute pan

A Whisk or Blender

A large mixing bowl

A flour sifter (not necessary if you are going the blender route with the crepe batter)

A Sheet Pan lined with parchment

Clean kitchen towel


The Procedure

As I live in a small New York apartment I don’t have a lot of appliances like a blender since I don’tt have room for them but this batter can be made quickly in a blender if you have one. My instructions are for if you don’t have one.

Mix the eggs, milk, water, butter, and salt together very well with a whisk.

In a separate bowl sift the flours together making sure you remove all clumps, I prefer measuring by weight but if you prefer volume you need a cup in total of flour before sifting.

While whisking the wet mix in the dry slowly making sure that the flour is fully incorporated into the wet.

Let the batter rest for about an hour in the refrigerator. It is important to let the bubbles settle so the crepes do not gain any volume while cooking.

After the batter has rested set up your crepe making station. As you can see from the above photo I keep my mixing bowl with the batter right on the stove with my measuring cup for transferring my batter to the pan near by.

Start by preheating your oven to about 200 degrees F and prepare your sheet pan by laying a piece of parchment down and having a clean kitchen towel near by. This is how the crepes will be stored while you are cooking the rest.

Right before making the crepes I gently mix the batter with a spoon to make sure that anything that settled to the bottom of the bowl is mixed in. Be careful to not introduce a lot of bubbles when doing this.

Grease your pan with some oil or butter and let it heat up on a medium high burner once it is warm (not too hot as it is non stick and you should not let it heat to a high temperature with out something on it) take your pan off the heat in and hold in one and take your scoop of batter (for my pan almost a 1/3 of a cup is the perfect amount) and pour in the middle of the pan and swirl around to coat the whole pan in a thin layer. Just remember the first crepe will always be funny due to too much oil or to cool/ hot of a pan.

Place your pan back on the heat and let cook for about a minute depending on the heat of your pan, when you start seeing the edges brown you know you are ready to flip.

To flip your crepe there are many ways to do it, as advised in Mastering the Art of French Cooking they suggest 2 spatulas or using your fingers. I failed at both these methods, for me it is just easier to give the pan a good shake and flip the crepe, it takes a little practice by the showmanship of it is fun too.

Cook the crepe for about 30 seconds on the second side just until it starts to be a bit spotty brown.

Then take your crepe and put it on your sheet pan, cover with the kitchen towel and put in the oven to keep warm (as my oven gets too hot this is when I usually turn it off as the radiant heat will keep it plenty warm. Do what works best for your particular kitchen set up)

Continue until you are out of batter, keeping all the crepes warm in the oven until you are ready to use.

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Taco Truck Chicken


The spring and summer of 2011 were glorious ones full of excessive drinking and cheap eats. My group of friends and I would frequent one of our favorite Brooklyn Bars pretty much every Monday night for the Classic country night. These weeknights of drinking were excessive in manner and ran late into the evening, probably too late for a Monday night, which always entailed some late night food especially because we would usually not eat between work and meeting at the bar. There were a few great options of food close by but one of our favorites for its awesomeness and pure convenience was the taco truck in the bar backyard. My item of choice was the Chicken Quesadilla. The chicken was tender, tasty, and perfect in my quesadilla.  As time went on and our weekly tradition faded I still wanted that delicious chicken quesadilla with out having to go to the bar and with this desire the Taco Truck Chicken recipe came about.

This chicken is pretty quick to make, you can vary it endlessly, and it is great in everything.



This makes enough chicken to make 4-6 quesadillas

½ Medium Red Onion – Diced

4 Cloves of Garlic -Minced

3 Whole Plum Tomatoes (fresh in season or canned out of season) – De-seeded and Diced

3-4 Sprigs Fresh Cilantro – Chiffonaded

½ Jalapeno – Minced

Lime -Juice of

Can of Light Beer (I used Tecate but Budweiser or something similar works too)

1-Tablespoon Valentina Hot Sauce

2 Chicken Breasts

Salt to Taste


Dice all of your vegetables, keeping the onion and garlic together and the tomato in a separate bowl.

Add the juice of half a lime to the tomato and some salt (about 1/4 tsp)

Heat up a medium sauce pan and when warm add the butter, onions, and garlic. Let them cook until they start getting a little color and then add the the tomato, jalapeno, and cilantro and mix.

Add the chicken on top of of this mixture and add some salt. Cover with 8 to 10 oz (depending on the pan you are using) of beer to almost cover the chicken.

Cook on low until the chicken is mostly cooked through. Once cooked remove the chicken to a cutting board.

Turn up the heat on the remaining liquid in the pan, reduce the liquid by half.

While the ‘salsa’ mixture is reducing cut the chicken into small pieces.

Once the liquid is reduced add the Valentina hot sauce and mix in. Add the chicken back in and cook the rest of the way through.

Now your chicken is done and you can use it how every you would like. I love Quesadillas and I have explained how I prepare mine below. This is also great to mix in with rice and melt cheese on top, in tacos, or as a base to a tortilla soup.


The Chicken (see above)

Tortillas (flour or corn)

Quesadilla Cheese (or other good melting cheese) Grated

Sour Cream


Heat up a skillet so it is nice and hot, I prefer a cast iron pan. While the pan is heating up prepare your quesadilla for the pan. On top of one tortilla I add a layer of cheese , some of the chicken and tomato with out the liquid, and a bit more cheese and top off with the second tortilla.

Once the pan is hot add enough butter so that when it melts it covers the pan, add your prepared quesadilla to the pan.

Cook until the first side is browned and then flip and cook the other side until brown.

Remove from the pan onto a cutting board, while the cheese is still hot lift up the tortilla and add sour cream and flip the whole quesadilla and let it sit until it cools slightly.

Cut into 4 pieces and enjoy!


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