Chicken & Spinach Crepes
INGREDIENTS
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For cornmeal crepes:
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1/2 cup all-purpose flour
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1/4 cup plain yellow corn meal
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1/2 teaspoon granulated sugar
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salt
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pinch (1/16 teaspoon) cayenne pepper
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1 cup milk
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2 whole eggs
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1 egg yolk
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4 tablespoons unsalted butter, melted
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For chicken spinach filling:
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4 tablespoons unsalted butter, divided
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1/2 cup chopped yellow onion
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4 cups (about 2 pounds) boneless, skinless chicken breast, chopped into bite-sized pieces
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1/4 teaspoon salt
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1/8 teaspoon coarse ground black pepper
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1 tablespoon minced shallot
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1/8 teaspoon hot sauce
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pinch (1/16 teaspoon) freshly grated nutmeg
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10 ounces fresh spinach leaves, washed and stemmed
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1 tablespoon all-purpose flour
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3 tablespoons half and half
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1 ½ cups Muenster cheese, grated
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