Crepes come in many flavors and styles and can be eaten as appetizers, side dishes, main courses or desserts. Barley flour is nutty and nutritious and perfect to use in crepes.
Barley has always been a grain I have enjoyed. Not only a good choice in soups and entrees, but perfect when ground into flour for baked goods. Barley has a weaker gluten than wheat flour, however, so it may not rise as well as recipes made with wheat flour. As a result, barley flour is usually mixed with wheat flour when baking yeast breads.
An underrated and underused grain, barley is actually Canada’s 3rd largest crop after wheat and canola. More barley is grown in Alberta than any other province.
That lovely nutty flavor that works well with fruits like apples and pears, is amazing in a savory meal of chicken and mushrooms.
Most of us don’t think nutrition when we think of crepes. Generally, crepes use all-purpose flour, milk and butter with more butter added to the pan. These crepes use whole barley flour in both the crepes and the filling .. how good is that!
Chicken & Mushroom Barley Crepes
In a bowl, combine flour & salt. Whisk in milk until mixture is smooth.
Heat a small non-stick skillet or crepe pan (6-8-inches) over medium-high heat. Brush bottom of pan with oil. Using a 1/4 cup measure of batter, add to pan & quickly tilt pan to cover bottom with batter.
Shake pan to loosen crepe & cook until edges of crepe begin to curl & it no longer sticks to the pan, about 30 seconds.
Gently flip crepe over & cook for a few seconds. Remove from pan & set aside. Repeat with remaining batter.
In a saucepan over medium-high heat, melt butter, sauté mushrooms & garlic until lightly browned. Add flour, stirring until completely mixed in. Gradually stir in milk, salt, pepper & dried herbs; cook until thickened, stirring constantly.
If you are using broccoli florets, cook in microwave for 1 or 2 minutes to precook slightly.
Preheat oven to 375 F. Set out a 9 x 13-inch baking pan.
Set aside 1 cup of the sauce. Into remaining sauce add the chicken, broccoli & 1/2 of the grated cheese; gently combine.
Spread a small amount of reserved sauce in bottom of baking pan. Divide filling between crepes. Gently fold each side of the crepe to the middle. Place crepes seam side down in baking dish & top with 1/2 of sliced green onion, remaining sauce & cheese.
Since the sauce is fairly thick, I set the pan of crepes into another pan that had about 1/2-inch of water in it to create a 'water bath'. This helped them to cook without getting to crisp on the bottom.
Cover the pan with a sheet of foil & bake for 30-45 minutes. Remove from oven & sprinkle with remaining green onion. Serve.
- If you would prefer to make smaller crepes, use a 1/8 measuring cup or 2 Tbsp instead of the 1/4 cup measure. It should give you roughly 10 crepes.