Time
0 min
Serving
14 persons
Calories
151
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
- all-purpose flour: 1 cup
- salt: 0.25 tsp
- ¼ cups milk, 1% or 2%: 1 piece
- eggs: 3 piece
- butter: 2 Tbsp (melted)
- butter: 5 Tbsp (divided)
- garlic: 4 clove (minced)
- fresh thyme: 2 tsp (chopped)
- ½ cups shredded rotisserie chicken: 2 piece
- herb and garlic cream cheese: 0.33333 cup
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Make the crêpes: 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.
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Heat a small nonstick skillet or crêpe 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 crêpe 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 crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.
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Preheat the oven to 350 degrees F (175 degrees C).
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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 crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle over crêpes.
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Cook in the preheated oven until warmed through, about 10 minutes. Sprinkle with parsley before serving.
