Question: What came first – the chicken or the egg?
Answer: They both take centre stage in this yummy recipe that’s ideal for a weekend treat.
Savory Chicken Crepes
Courtesy Egg Farmers of Ontario
Crepes are great to make ahead and stuff with your favourite fillings. Make these easy crepes for a delicious dinner for your family and friends.
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) milk, 1% or 2%
2 tbsp (25 mL) butter, melted
Chicken and Garlic Filling:
5 tbsp (75 mL) butter
4 cloves garlic, minced
2 tsp (10 mL) chopped fresh thyme or 3/4 tsp (4 mL) dried thyme leaves
2 1/2 cups (625 mL) chopped cooked rotisserie chicken
1/3 cup (75 mL) herb and garlic cream cheese
2 tbsp (30 mL) fresh parsley, chopped
To make the crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl. Heat small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter.
For the filling: In a skillet, melt 3 tbsp (45 mL) of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tbsp (30 mL) butter and drizzle over stuffed crepes. Place in preheated 350 F (180 C) oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 14 to 16 crepes
Nutrition analysis per serving:
Protein: 11 grams, Fat: 8 grams, Carbohydrate: 7 grams
Fibre: 0g, Sodium : 130 mg