Double Garlic Chicken Crêpes

These crêpes are wonderfully tasty with sweet, well-blended flavours that even the finicky eaters on my guest list enjoy. The double dose of garlic comes from sweet oven roasted garlic and thick, rich Skotidakis Tzatziki.



Ingredients:

• 1 batch crêpe batter
  
• 150 g chèvre
  
• 2/3 cup tzatziki
  
• 1 oven roasted garlic
  
• 7 sun-dried tomato halves
  
• 1 large yellow onion
  
• 1 red pepper
  
• 1 lb cooked chicken breast
  
• olive oil for frying vegetables
  
• butter for frying crêpes

Directions:

Roast garlic.
Prepare crêpe batter.
While batter is chilling, prepare the filling:

Dice the sun-dried tomatoes.
Remove oven roasted garlic flesh from the skin.
Beat together chèvre and tzatziki until smooth.
Add garlic and tomato and mix until well blended.


Finely slice onion and red peppers.
Stir fry onion in olive oil until onion turns soft and translucent.
Add red pepper and continue stir frying until peppers are cooked through and onion begins to carmelize.


Dice chicken.
Add chicken and sauce to the pan with the vegetables.
Mix well and cook gently -- just enough to warm the filling through.


Cook crêpes as per recipe.
Spoon chicken mixture onto crêpes, roll and serve.