Description
Delicate homemade crepes wrapped around a rich garlic-Parmesan chicken filling and topped with a velvety cream sauce for an elegant bistro-style meal.
Ingrédients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup whole milk
- ½ cup water
- 2 tbsp unsalted butter, melted
- ¼ tsp salt
- 2 cups cooked chicken breast, shredded or diced
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- ½ cup Parmesan cheese, finely grated
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh Italian parsley, finely chopped
- Extra butter for coating the pan
Instructions
- In a blender or mixing bowl, combine flour, eggs, milk, water, melted butter, and salt until smooth.
- Let the batter rest for 10 minutes.
- Heat a lightly buttered non-stick skillet over medium heat.
- Pour ¼ cup batter into the skillet and swirl to coat the bottom evenly.
- Cook for 1 to 2 minutes until lightly golden, then flip and cook for 30 seconds more.
- Transfer to a plate and repeat with the remaining batter.
- For the filling, melt 3 tablespoons butter in a skillet over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 1 to 2 minutes to form a roux.
- Slowly whisk in the chicken broth and heavy cream until smooth.
- Simmer for 3 to 4 minutes until thickened.
- Stir in the Parmesan cheese and season with salt and black pepper.
- Reserve half of the sauce in a separate bowl.
- Add the cooked chicken to the remaining sauce and stir until heated through.
- Place a portion of the chicken filling down the center of each crepe.
- Roll each crepe tightly and place seam-side down on a serving platter.
- Pour the reserved cream sauce over the crepes.
- Garnish with fresh parsley and serve immediately.
Notes
Allowing the crepe batter to rest helps create tender, flexible crepes. Reserve the sauce before adding the chicken to ensure a silky topping for serving.
- Temps de préparation: 20 minutes
- Temps de cuisson: 25 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: French
Nutrition
- Portion: 1 crepe
- Calories: 420
- Sucre: 3g
- Sodium: 430mg
- Graisse: 25g
- Graisse saturée: 13g
- Graisses insaturées: 9g
- Gras trans: 0g
- Glucides: 24g
- Fibres: 1g
- Protéine: 25g
- Cholestérol: 135mg