Easy Chicken-Stuffed Crepes

Ingredients and Weight:

• 1 cup (120g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300ml) milk
• 2 tablespoons (30g) unsalted butter, melted
• 1/2 teaspoon (2g) salt
• For the stuffing:
  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 cup (120g) shredded cheddar cheese
  • 1 cup (120g) cooked and chopped bacon
  • 1/2 cup (120g) chopped onion
  • 1/2 cup (120g) chopped bell pepper
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (60g) grated Parmesan cheese
  • Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Make the crepe batter: In a large bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let rest for 15 minutes.
2. Make the stuffing: In a separate bowl, combine the shredded chicken, cheddar cheese, bacon, onion, bell pepper, heavy cream, Parmesan cheese, salt, and pepper.
3. Cook the crepes: Heat a lightly greased 8-inch skillet over medium heat. Pour about 2 tablespoons of the batter into the pan and swirl to coat the bottom evenly. Cook for about 1 minute, or until the edges are lightly browned and the center is set. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.
4. Fill and roll the crepes: Place about 1/4 cup of the stuffing in the center of each crepe. Fold the bottom edge up over the filling, then fold the sides in and roll up tightly.
5. Bake (optional): Transfer the crepes to a lightly greased baking dish and bake at 350°F (175°C) for 10-15 minutes, or until heated through.

Nutritional Information:

Per crepe (serving size: 1):

• Calories: 350
• Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 200mg
• Sodium: 550mg
• Carbohydrates: 30g
• Protein: 25g

Dish Characteristics:

• Savory and flavorful
• Creamy and cheesy
• Flexible filling options
• Perfect for breakfast, lunch, or dinner

User Comments:

• "These crepes were a hit with my family! The stuffing was delicious, and the crepes were perfect and fluffy."
• "I used leftover rotisserie chicken and it turned out amazing. Easy to make and a great way to repurpose leftovers."
• "I added some chopped spinach and mushrooms to the stuffing for an extra burst of flavor."
• "The crepes were a little thick for my taste, but the flavor made up for it."
• "I've made these crepes several times now and they're always a crowd-pleaser."

Special Precautions and Tips:

• Make sure the pan is hot before cooking the crepes, or they will stick.
• Use a large enough skillet so that the crepes have room to cook evenly.
• If the batter is too thick, add a little more milk. If it's too thin, add a little more flour.
• Be careful not to overcook the crepes, or they will become dry and rubbery.
• Serve the crepes immediately with your favorite dipping sauce.