Christmas Tree of Green Crepes with Rosemary Chicken, Silky Leek Sauce and Balsamic Cranberries

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Toss the chicken with half of the chopped rosemary, half of the garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 18 to 20 minutes at 200 °C / 400 °F until cooked through. Set aside.

2. 2

   While the chicken cooks, make the crepe batter. Blend the spinach with 1 1/2 cups milk, the eggs, 150 g flour, the melted butter, 1/2 teaspoon salt, and a pinch of pepper until smooth and bright green.

3. 3

   Heat a lightly oiled nonstick skillet over medium heat. Cook 6 thin crepes, using about 1/2 cup batter for each one, for 1 to 2 minutes per side. Set aside on a plate.

4. 4

   Chop or shred the cooked chicken and mix it with the shredded mozzarella, the remaining rosemary, and adjust salt and pepper if needed.

5. 5

   For the sauce, melt 25 g butter in a saucepan over medium heat. Add the leek and the remaining garlic, and cook for 5 to 6 minutes until softened. Add 20 g flour and cook for 1 minute, stirring constantly.

6. 6

   Gradually whisk in the remaining milk to avoid lumps. Cook for 4 to 5 minutes until thickened. Add the Parmesan, nutmeg, and a pinch of salt and pepper. Cook 1 minute more and remove from the heat.

7. 7

   For the balsamic cranberries, place the cranberries, balsamic vinegar, and honey in a small skillet. Cook over medium heat for 4 to 6 minutes until some berries burst and a light glaze forms. Set aside.

8. 8

   To assemble, place one crepe on a board and cut it in half. Repeat with all of them. Fill each half circle with some of the chicken and mozzarella mixture, then fold into a fan or triangle shape.

9. 9

   In a baking dish, spread a thin layer of leek sauce. Arrange the filled crepes in overlapping rows, making each row shorter to form a Christmas tree shape. Use the remaining pieces to create the top and refine the shape.

10. 10

    Brush the top with the remaining olive oil if you want extra color, and bake the tree for 12 to 15 minutes at 190 °C / 375 °F until heated through and the cheese has melted.

11. 11

    Serve with more leek sauce spooned partly over the top, scatter the balsamic cranberries over it, and finish with fresh thyme. Serve immediately.