Chicken Crepes Recipe

With this simple dish, you may savour a delicious combination of crispy crepes and soft chicken. These chicken crêpes are ideal for a memorable supper or a cosy brunch. They will wow your palate.

Ingredients:

Regarding the crêpes:

1. One cup of all-purpose flour and two big eggs
2. 1/4 cup of milk
3. Two tsp of melted butter
4. A dash of salt

Regarding the stuffing for chicken:

1. Two cups cooked chicken breast
2. finely chopped two cloves of garlic
3. one small onion, minced,
4. one cup mushrooms,
5. one cup sliced spinach leaves
6. chopped half a cup heavy cream
7. 1/4 cup grated Parmesan cheese
8. To taste, add salt and pepper.
9. Two tsp olive oil

Regarding the sauce:

1. two tsp butter
2. Two tablespoons of flour (all-purpose)
3. One cup of chicken broth
4. half a cup of milk
5. To taste, add salt and pepper.

Guidelines:

1. Beat the flour, eggs, milk, melted butter, and salt until smooth to make the crêpe batter. Give the batter a good fifteen minutes to rest.
2. Grease a non-stick skillet with a little amount of butter or oil and heat it over medium heat. Using a spoon, evenly coat the bottom of the skillet with about 1/4 cup of the crêpe batter. Cook for one to two minutes, or until the bottom is faintly browned and the edges are beginning to rise. Cook for a further one to two minutes after flipping the crêpe. Proceed with the leftover batter, piling the baked croissants onto a platter while you work.
3. Heat the olive oil in a separate skillet over medium heat. Add the chopped onion and garlic, and cook for two to three minutes, or until softened and aromatic.
4. Sliced mushrooms should be added to the skillet and cooked for approximately five minutes, or until they release moisture and begin to brown.
5. Cook until the spinach wilts and the chicken is well cooked, then stir in the chopped spinach and shredded chicken.
6. After adding the heavy cream and grated Parmesan cheese, whisk the mixture until it slightly thickens. To taste, add salt and pepper for seasoning.
7. Melt butter in a small pot over medium heat to make the sauce. To make a roux, stir in the flour and heat for one to two minutes, or until golden brown.
8. Add the milk and chicken broth gradually while whisking continuously until the sauce thickens. To taste, add salt and pepper for seasoning.
9. Spoon a heaping spoonful of the chicken mixture onto each crêpe, then wrap each one up to assemble.
10. Drizzle the heated chicken crêpes with the prepared sauce. If preferred, garnish with more freshly grated Parmesan cheese and fresh herbs. Have a delicious supper!