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Chicken, Ranch, Avocado and Bacon Salad in a Sourdough Crepe! Deliciousness.
The salad is fantastic on a roll if you don't want to bother with the crepes!
Crepes:
Starter:
1½ cups flour (GF mixes work well)
2 tsp yeast
2 tsp sugar
1 cup warm water
Other:
3 eggs
2 TB melted butter
milk to thin as needed
C.R.A.B. salad:
1 lb chicken breast, (seasoned/cooked to your desires), chopped
4-6 slices bacon, cooked crisp and crumbled
1 medium avocado, mashed
¼ tsp lemon juice
¼-½ cup homemade or store-bought Ranch Dressing
2 TB fresh chives, chopped
2 TB green onion, chopped
salt and pepper to taste
Cheese as desired, I used crumbled goat cheese, you can use whatever type you like.
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While the starter is souring make the C.R.A.B. salad
Mash together avocado and lemon juice to get it dispersed throughout.
Add the diced chicken, bacon, ranch, chives and onion.
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Toss gently, season to taste.
Wrap tightly and allow flavors to mingle in the fridge for a few hours.
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Crepes:
Whisk eggs and butter into starter mixture, whisk well. Add milk as necessary. (start with just a little!)
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Heat a 10 inch pan over medium heat(make sure it is nicely preheated but not OVER-heated to avoid the infamous "first crepe is for the dog"), grease lightly, heat a few seconds more then add a little less than ¼ cup batter to the pan, immediately tilting/rolling the pan to cover the entire bottom, cook 45-60 seconds until the edges start to lift and bottom is slightly browned. Flip and cook another 45 seconds.
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Place on a plate, cover and continue with the rest of the batter.
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When the crepes are done, place about ⅓ cup of the C.R.A.B. salad and some cheese in the center, roll it up like a burrito and place it in a greased baking dish.
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Continue with the rest.
Cover baking dish with foil and bake at 350 for 20 minutes or until heated through.
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I served on a bed of spinach, I was planning to put tomato slices on top, but my tomato went icky.