Crespelli "Short Stacks" with Shredded Chicken and Balsamic BBQ Sauce

Total Time:
41 min
Prep:
1 min
Cook:
40 min

Yield:
8 servings
Level:
Advanced

Ingredients
  • For the sauce:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 3/4 cup ketchup
  • 1/2 cup balsamic vinegar
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup brewed espresso
  • Pinch salt and freshly ground pepper
  • 1 tablespoon orange zest
  • For the chicken:
  • 1 store-bought rotisserie chicken, about 3 pounds total, shredded
  • For the crepes:
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, plus for more pan
  • 1 cup all-purpose flour
  • 4 scallions, finely chopped (including everything but 2 inches from the top)
  • 1/2 teaspoon salt
  • Pinch freshly ground black pepper
  • For the slaw:
  • 1 Granny Smith apple
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups very thinly sliced Napa cabbage
  • 4 scallions, finely chopped (including everything but 2 inches from the top)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Directions
  • Make the sauce: Heat the olive oil in a saucepan over medium-low heat. Add the garlic and saute until it is golden. Whisk in the ketchup, vinegar, honey, soy sauce, and espresso. Simmer gently for 5 minutes to blend the flavors. Remove from the heat. Season with salt and pepper, to taste and stir in orange zest.

  • You should have about 2 cups of sauce. Reserve a few tablespoons of sauce for serving. Mix the shredded chicken into the remaining sauce. Allow to cool, then cover and refrigerate for up to 2 days or set aside until you are ready to assemble.

  • Preheat the oven to 350 degrees F.

  • Prepare the crepe batter: In a medium bowl, whisk the eggs and milk until well combined. Melt the butter in a medium skillet over medium-high heat and let it bubble and foam. Continue to cook until the butter turns light brown, then whisk the butter into the milk and egg mixture. In a separate bowl, combine the flour, scallions, salt, and pepper. Add the milk mixture to the flour mixture, whisking to prevent lumps. Do not overwork the batter.

  • The batter should just coat the back of a spoon. If it seems too thick, whisk in a little milk or water. You should have about 2 cups of batter. Cook the crepes right away, or cover the batter and refrigerate for as long 24 hours.

  • Heat a 10-inch nonstick skillet over medium-heat. Add 1/2 teaspoon butter to coat the bottom of the pan. Add 1/4 cup of batter to the skillet. Remove the skillet from the heat and tilt it to evenly coat the bottom with the batter. Return the skillet to medium-high heat and cook until the underside is lightly browned, 50 to 60 seconds. Using a spatula or your fingertips, carefully turn the crepe over and cook on the second side for 10 to 15 seconds. Set the cooked crepe aside on a baking sheet. Repeat with the remaining batter to make 8 crepes total.

  • Lightly spray the bottom of 2 (10-inch) pie plates with oil. Stack 2 crepes in the bottom of each plate. Spread a single layer of chicken over each stack of crepes and set 1 more crepe over each layer of chicken. Spread another layer of chicken on top. Finish the stacks with 1 more crepe on top of each. Cover each plate with aluminum foil. Bake until warm, 30 to 40 minutes.

  • Meanwhile, make the slaw. Quarter and core the apple. Using a mandoline or a sharp knife, slice the apple as thinly as possible into matchstick-size pieces. Place the apples in a large bowl. Add the lemon juice and mix well. Add the cabbage, scallions, oil, salt, and pepper and mix well. Makes about 8 cups slaw.

  • When the crepe stacks are warm, remove the foil and invert the pie plates onto a cutting board. Cut each stack into quarters. Place a wedge on each serving plate. Arrange a bundle of the slaw beside each wedge. Drizzle some of the reserved sauce over each plate and serve right away.


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