These tasty savory crêpes are stuffed with a creamy garlic and chicken filling. They’re are easy to make ahead and freeze well. See two more filling variations (one savory and one sweet) below.
Ingredients
Crêpes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups milk, 1% or 2%
- 3 large eggs
- 2 tablespoons butter, melted
Chicken and Garlic Filling
- 5 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 2 ½ cups shredded rotisserie chicken
- 1/3 cup herb and garlic cream cheese
- 2 tablespoons chopped fresh parsley
Directions
Step 1
Make the cr?pes: Combine flour and salt in a large bowl. Whisk milk, eggs, and melted butter together in a separate large bowl. Whisk egg mixture into flour mixture until smooth; cover and refrigerate for 1 hour. Strain the mixture into a clean bowl.
Step 2
Heat a small nonstick skillet or cr?pe pan over medium heat; brush the pan with butter. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the cr?pe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen cr?pe; flip cr?pe and cook until the other side has turned light brown, about 1 minute more.
Step 3
Preheat the oven to 350 degrees F (175 degrees C).
Step 4
Make the filling: Melt 3 tablespoons of butter in a skillet over medium-high heat; stir in garlic and thyme. Add chicken; cook and stir until heated through, about 5 minutes. Stir in cream cheese until melted and smooth. Remove skillet from the heat; spoon chicken mixture evenly into the center of each cr?pe and fold over. Place in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle over cr?pes.
Step 5
Cook in the preheated oven until warmed through, about 10 minutes. Sprinkle with parsley before serving.
Tips
You can substitute 3/4 teaspoon dried thyme leaves for 2 teaspoons fresh thyme. If you'd like to make the cr?pes ahead, follow Steps 1 and 2, then stack cr?pes between waxed paper, wrap, and refrigerate (up to 3 days) or freeze (up to 1 month).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 151 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat5g | 27% |
Cholesterol70mg | 23% |
Sodium136mg | 6% |
Total Carbohydrate9g | 3% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein7g | |
Vitamin C1mg | 7% |
Calcium45mg | 3% |
Iron1mg | 5% |
Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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