Easy Savoury Crepes
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
60
Spice
70
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt3
Eggs1.25 cups
Milk (1% or 2%)5 tbsps
Butter4 cloves
Garlic (minced)2 tsps
Thyme (chopped fresh)2.5 cups
Chicken (shredded rotisserie)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Crepes: In a bowl, combine flour and salt
3
In a separate bowl, whisk together eggs, milk and melted butter
4
Whisk egg mixture into flour mixture until smooth
5
Cover and refrigerate for 1 hour
6
Strain mixture into a clean bowl
7
Heat a small non-stick skillet or crepe pan over medium heat
8
Brush pan with some oil
9
Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat
10
Cook for about 1 minute or until bottom is a light golden colour
11
Flip and cook for 30 seconds
12
Transfer to plate
13
Repeat with remaining batter
14
(Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month
15
) Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme
16
Add chicken and cook, stirring for 5 minutes or until heated through
17
Stir in cream cheese until melted and smooth
18
Remove from heat and divide the chicken mixture into centre of each crepe and fold over
19
Place in shallow casserole dish, overlapping slightly
20
Melt remaining 2 tablespoons butter and drizzle over stuffed crepes
21
Place in preheated oven for about 10 minutes or until warmed through
22
Sprinkle with parsley before serving