Description
Delightful crepes filled with a rich and savory chicken and cheese mixture, perfect for family dinners or elegant brunches.
Ingredients
- 1 cup all-purpose flour
- 2 cups milk
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup cooked chicken, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream
- 1 tablespoon butter
- 2 tablespoons chopped parsley (optional)
Instructions
- In a bowl, whisk together flour, milk, eggs, and salt until smooth and free of lumps.
- Heat a non-stick pan over medium heat and add a little butter. Pour in a thin layer of batter, tilting the pan to spread it evenly. Cook until the edges lift away and the underside is golden, about 2 minutes. Flip and cook the other side for another minute. Repeat until all batter is used.
- In a separate pot, heat the cream over low heat, adding in the shredded chicken and cheese. Stir until the cheese melts and blends beautifully with the chicken.
- On each crepe, add a generous spoonful of the chicken and cheese filling, fold them over, and place them on a serving plate.
- Garnish with chopped parsley if desired, and serve warm.
Notes
Feel free to swap out the cheese or chicken to suit your preference—grilled vegetables or seasoned tofu can create a great vegetarian version. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: French