Good morning! We have a guest blogger on The Worktop today! Bonnie from Thirsty for Tea is sharing a bit about mornings on her worktop. She's also made Chicken & Chive Rolled Crêpes for you! I won't give away the recipe yet, but the secret in the crêpe filling is to steep in some Lapsang Souchong tea.
I host guest posts to introduce you to other food bloggers that I enjoy following. I invite them to answer a few short questions and to share one of their delicious breakfast dishes.
Bonnie has a beautiful blog filled with an impressive range of tea-inspired recipes. Each of her recipes is impeccably crafted and prepared, and always impresses. If you'd like to learn more about different types of teas, she also has an extensive collection of tea tasting notes, including how to brew particular types of teas. So read on, go ahead and meet Bonnie, and get ready to admire her beautifully prepared Chicken and Chive Rolled Crêpes.
Good Morning Bonnie!
What's the name of your blog?
Thirsty for Tea
Can you tell us about your blog?
Thirsty for Tea is a tea, recipes, and crafts blog that aims to give a fresh take on the classic tradition of tea. I like to think of it as a place where I can share the newest and best in the ever evolving world of tea.
What city do you live in?
I simply love these blogs for their photography, recipes, and unique culinary perspectives. These bloggers have a genuine passion for food, their creativity with using a wide-range of ingredients is always inspiring.
What Are Mornings On Your Worktop Like?
Do you eat breakfast every morning?
Do you eat breakfast before or after you brush your teeth?
How do you take your coffee (or are you a tea drinker)?
Tea is definitely the cup for me! Can't go wrong with a strong cup of earl grey in the mornings. By noontime, oolong becomes the favorite brew. Once in a while, I make an exception for a fresh cup of Peaberry Kona coffee.
Eggs: how do you like them prepared?
Sunny side up, with a super oozy center.
What do you put on your porridge (aka what the Brits call oatmeal)?
I love matcha mixed into my oatmeal, with lightly-honeyed strawberries, cut peaches, or blueberries scattered on top.
Toast: buttered or not?
What is your favorite thing to eat for breakfast?
Potatoes, for sure. Hash browns or roasted potatoes with ketchup are my absolute favorite.
It’s so great to get to know you! Now, can you please share a recipe with us?
Of course! These are Chicken & Chive Rolled Crêpes. You can find the recipe to the Chicken & Chive filling below, and find the recipe to the crêpes on Thirsty for Tea!
Chicken & Chive Rolled CrepesPrint Recipe Save RecipeSaved!
- 2 tablespoons olive oil
- 1 shallot - finely diced
- 3 tablespoons flour
- 2 cups milk
- 1 rounded tablespoon Lapsang Souchong tea
- 3 ounces provolone cheese
- 1 cup shredded parmesan cheese
- ¼ cup white wine
- ½ cup frozen or fresh spinach (packed)
- 1 large cooked chicken breast - diced into ½-inch cubes
- ⅛ teaspoon ground nutmeg
- ground pepper to taste
- ½ cup chopped chives
- Flavor the Milk. In a medium pot, bring the 2 cups of milk to a boil. Right when it reaches a boil, turn off the heat and steep the Lapsang Souchong for 5 minutes. It is easiest to do this with a large paper tea filter. After 5 minutes, remove the steeped tea leaves. Set the milk aside.
- Make the Filling. In a large skillet, warm the olive oil until it shimmers. Lower the heat, then sauté the diced shallot until just translucent. Add the flour to the shallots and oil. Cook the flour for a few minutes, until light brown in color. Gradually add the hot milk to the roux, then continue to mix and cook the sauce on low heat until everything is well incorporated and starts simmering. Add the provolone and parmesan to the simmering white sauce. Let it melt completely. Add the white wine and spinach, again mixing to make sure everything is evenly incorporated. Add the diced chicken, nutmeg, and ground pepper to taste. Set this filling aside to cool.
- Make the Crêpe Batter. Place all the crêpe ingredients (except the non-stick spray) in a blender, placing the liquid ingredients in first before adding the dry. Blend until the mixture is lump-free and smooth. See Thirsty for Tea for the crepe recipe.
- Cook the Crêpes. Spray a 10'' crêpe pan with non-stick spray, then place it under very low heat until the pan gets evenly warm. Pour a ½ cup of the batter in the center of the pan, then smooth the batter out to an even thickness with a wooden crêpe spreader. Cook the crêpe for a few minutes on the first side, until it releases from the pan. Check to see that the color of the crêpe underneath is lightly browned, then flip the crêpe over to cook on the other side for a few minutes more. Repeat this step to make 10 crêpes.
- Fill the Crêpes. Place a crêpe on a work surface, then place ¼ cup of the cooled filling in the bottom ⅓ of the round (the side closest to you), in the center. On top of the crêpe, shape the filling into a 6″ log with a small spoon. Generously scatter some chopped chives over the filling. Fold the bottom side of the crêpe (the side closest to you) over the filling, then fold in the right and left sides towards the center. Roll the crêpe up tightly, in a sushi roll like fashion, upwards (away from you) until you get a cigar-shaped, filled crêpe roll. Repeat this step to make 10 filled, rolled crêpes. Serve immediately, or make up to a few hours ahead of time.