Chicken Street Crepes
Description
Rotisserie chicken is the perfect quick and easy addition to these savory French crepes filled with spinach, shallots, and Brie.
Ingredients
•
3/4 cup milk
•
1/2 cup all-purpose flour
•
2 eggs
•
1 tablespoon melted butter
•
1 pinch salt
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cooking spray
•
1 tablespoon butter
•
1 cup spinach leaves
•
1/4 cup sliced shallots
•
1 cup chopped cooked chicken
•
1/2 cup Brie cheese
Directions
1
Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
2
Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
3
Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
4
Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
5
Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.