Street-Style Chicken Crepes

Ingredients

• Crepe Batter:
• ¾ cup milk
• ½ cup all-purpose flour
• 2 eggs
• 1 tablespoon melted butter
• 1 pinch salt
• cooking spray
• Filling:
• 1 tablespoon butter
• 1 cup spinach leaves
• ¼ cup sliced shallots
• 1 cup chopped cooked chicken
• ½ cup Brie cheese

Step 1

In a blender, combine the milk, flour, eggs, melted butter, and a pinch of salt until the batter is smooth. Let it sit for about 15 minutes to rest. Heat a 12-inch nonstick pan over medium heat and lightly spray it with cooking spray. Pour in about half a cup of batter, tilting the pan so it spreads evenly. Cook until the bottom turns golden, around 2 to 3 minutes. Carefully loosen the edges with a spatula, then use your fingers to flip the crepe and cook for another minute. Slide the crepe out onto a plate and keep stacking them as you go, spraying the pan between each one.

Step 2

In another skillet, melt some butter over medium-high heat. Toss in the spinach and shallots and cook until they’re soft, about 3 minutes. Add the chicken, stirring everything together until heated through, which should take another 3 to 4 minutes. Set this mixture aside.

Step 3

Spread about 2 tablespoons of Brie cheese on each crepe, spoon on some of the chicken and spinach mixture, then fold the crepe in half. Pop it back into the skillet just long enough for the cheese to melt. Once warmed through, take it out and roll it up into a cone shape. Enjoy!