These tasty savory crêpes are stuffed with a creamy garlic and chicken filling. They're are easy to make ahead and freeze well. See two more filling variations (one savory and one sweet) below.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
151 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat a small non-stick skillet or crêpe pan over medium heat; brush the pan with butter. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.
Step 3
Make the crêpes: Combine flour and salt in a large bowl. Whisk milk, eggs, and melted butter together in a separate large bowl. Whisk egg mixture into flour mixture until smooth; cover and refrigerate for 1 hour. Strain the mixture into a clean bowl.
Step 4
Make the filling: Melt 3 tablespoons of butter in a skillet over medium-high heat; stir in garlic and thyme. Add chicken; cook and stir until heated through, about 5 minutes. Stir in cream cheese until melted and smooth. Remove skillet from the heat; spoon chicken mixture evenly into the center of each crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle over crêpes.
Step 5
Cook in the preheated oven until warmed through, about 10 minutes. Sprinkle with parsley before serving.
