Chicken, Red Pepper and Sweet Corn Crepes

8 crepes

½ onion

salt

1 piece fresh ginger

3 boneless skinless chicken breasts halves

2 ears fresh corn

2 T olive oil

½ c diced red pepper

1 green onion (including half the green tops), chopped

1 egg

¾ c ricotta cheese

½ c Monterey Jack cheese

2 garlic cloves, minced

½ t sage

Salt and pepper

¾ grated Parmesan cheese

Place ½ inch water in a large skillet. Add the onion, salt and ginger and bring just to a simmer over low heat. Add the chicken and poach, about 15 minutes. Remove from the liquid, cool and dice.

Cut the corn off the cob. In a large skillet over medium heat, heat 1 tablespoon of the oil and sauté the corn, peppers, and onion for 2 to 3 minutes, or until soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, garlic, sage, salt and pepper to taste, chicken and vegetables.

Preheat the oven to 350. Spoon ½ cup of filling onto the center of each crepe and fold like an envelope to enclose the filling. Arrange the crepes in a greased 9x13 inch dish, brush them with the remaining olive oil and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.