Description
A recipe for thin French pancakes filled with savory shredded chicken.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter, plus more for cooking
- 2 cups cooked, shredded chicken
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
Instructions
- Make the batter: Whisk flour and salt in a bowl. Whisk eggs, milk, and water into the flour mixture until smooth. Whisk in 2 tablespoons of melted butter. Let the batter rest for 30 minutes.
- Cook the crepes: Heat an 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the center of the pan, tilting quickly to coat the bottom evenly. Cook for 1-2 minutes until the edges brown. Flip and cook for 30 seconds more. Slide onto a plate. Repeat with remaining batter, buttering the pan as needed.
- Prepare the filling: Combine shredded chicken, heavy cream, chicken broth, parsley, and pepper in a saucepan. Heat over medium heat until warmed through and the sauce thickens slightly, about 5 minutes.
- Assemble: Spoon about 1/4 cup of the chicken filling onto the center of each crepe. Fold the crepe into quarters or roll it up. Serve immediately.
Notes
- You can use leftover rotisserie chicken for the filling.
- If the batter is too thick, add a tablespoon of water or milk until it pours easily.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 350
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 28
- Cholesterol: 120
Keywords: chicken crepes, savory crepes, chicken filling, French recipe, easy crepes