Easy Crepe Recipe With Chicken And Cheese

Ingredients

• 280 grams flour (sifted)
• 500 ml milk
• 3 eggs (beaten)
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 tablespoons vegetable oil (grape seed or canola)
• butter (for coating the pan)
• 1/2 cup hot boiling water
• 2 cooked chicken breasts skinless (boneless, chopped)
• 3 cups Gruyere or Cheddar cheese
• Sour cream (for garnish (optional))

Instructions

1. 1

   --- To make crepes: ---

2. 2

   In a medium bowl, whisk together eggs, salt and sugar.

3. 3

   Pour in 250 ml of milk and gradually add flour. Keep whisking until a batter becomes thick, resembling a consistency of a sour cream.

4. 4

   Add the remaining 250 ml of milk and whisk to combine.

5. 5

   Pour in ½ cup of hot boiling water and vegetable oil.

6. 6

   Heat a small non-stick pan over a medium heat. Add a small amount of butter, just enough to coat the pan.

7. 7

   Take half a ladle of a crepe batter, pour in the center of a pan and swirl to spread evenly. Cook on one side for 2 minutes, until edges start to brown and you can loosen the edges with a rubber spatula.

8. 8

   Flip it to the other side. Cook for 30 more seconds or 1 minute on the other side. Transfer to a plate and cook the rest of the crepes.

9. 9

   --- To assemble: ---

10. 10

    Place 2 tablespoons of chopped chicken and 4 tablespoons of cheese on the bottom half of each crepe. Fold the other side of the crepe over the filling. Fold it over again until you have a quarter shape.

11. 11

    Place stuffed crepes in a preheated to 355 F oven for 10-15 minutes until cheese begins to melt.

12. 12

    Serve warm with a dollop of sour cream.