Chicken-Cheese Crepes

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Servings: 6 Difficulty: Intermediate
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Delicate crepes filled with a creamy, savory mixture of tender chicken and melted cheese
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These Chicken-Cheese Crepes offer a sophisticated twist on a classic French breakfast or brunch dish. Thin, delicate batter wraps around a warm, savory filling of shredded chicken and gooey melted cheese, creating a perfect balance of textures. The subtle hint of white wine and fresh parsley adds brightness to the rich, comforting flavors. Ideal for a leisurely weekend morning or a special holiday brunch, this dish feels elegant yet approachable. It&# 226;€™s a wonderful way to use leftover cooked chicken and serves beautifully as a light main course or a substantial appetizer. Simple ingredients come together to create a meal that is both satisfying and visually appealing.

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Chicken-Cheese Crepes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 68.0

Description

These Chicken-Cheese Crepes offer a sophisticated twist on a classic French breakfast or brunch dish. Thin, delicate batter wraps around a warm, savory filling of shredded chicken and gooey melted cheese, creating a perfect balance of textures. The subtle hint of white wine and fresh parsley adds brightness to the rich, comforting flavors. Ideal for a leisurely weekend morning or a special holiday brunch, this dish feels elegant yet approachable. It&# 226;€™s a wonderful way to use leftover cooked chicken and serves beautifully as a light main course or a substantial appetizer. Simple ingredients come together to create a meal that is both satisfying and visually appealing.

Ingredients

Directions

  1. In a medium bowl, whisk together flour, salt, milk, water, eggs, and cooking oil until the batter is smooth and free of lumps. Let rest for 10 minutes.
  2. Heat a lightly greased 6-inch skillet over medium heat. Spoon in about 2 tablespoons of batter, lifting and tilting the skillet to spread it thinly and evenly.
  3. Cook the crepe for about 1 minute or until the edges begin to curl and the bottom is lightly golden. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
  4. For the filling, melt 2 tablespoons of butter in a saucepan over medium heat. Sauté sliced mushrooms until tender and browned, about 5 minutes.
  5. Add frozen peas and chopped cooked chicken to the pan. Stir in instant chicken bouillon, white wine, snipped parsley, and a dash of Tabasco sauce. Simmer for 2-3 minutes until heated through.
  6. Place 2-3 crepes on a baking sheet. Spoon the chicken and vegetable mixture evenly over the crepes. Top with shredded Gruyère cheese and a pinch of paprika.
  7. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the cheese is melted and bubbly. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 68.0kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.5g8%
Cholesterol 1.4mg1%
Sodium 24445.5mg1019%
Total Carbohydrate 5.4g2%
Dietary Fiber 0.1g1%
Sugars 1.5g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, cheese, crepes, breakfast, brunch, french, gruyere, peas, mushrooms, pantry, easy, comfort food, leftover chicken, brunch recipe, filling, batter, gratin, morning meal
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