The French have street crepes, just like there are street tacos. There are countless combinations. This crepe recipe is simple to create because it uses rotisserie chicken.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ¾ cup milk
- ½ cup all-purpose flour
- 2 eggs
- 1 tablespoon melted butter
- 1 pinch salt
- cooking spray
- 1 tablespoon butter
- 1 cup spinach leaves
- ¼ cup sliced shallots
- 1 cup chopped cooked chicken
- ½ cup Brie cheese
Instructions
- Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
- Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
- Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
- Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
- Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 221 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this and it is easy and delicious! Family approved. Extra special for a morning break with coffee!