Okay, so this was a pinterest recipe, that definitely brings out my French side…lol. The last time I remember making crepes, was when I was a kid. I remember we had to do a recipe from our heritage, and being mostly French this was the recipe that I had chosen, except I did dessert crepes, but either way they are just as yummy. As with most recipes I find on pinterest I tweaked it a bit compared to what I found, but was completely satisfied with the results.
1/2 cup all purpose flour
3/4 cup milk
cooking spray for pan
1/2 cup condensed cream of chicken soup
2 1/2 tablespoons mayonnaise
2 1/2 tablespoons cream
1 tablespoon minced garlic
3/4 tablespoon onion powder
1 1/2 teaspoons lemon juice
Salt and pepper
2 1/2 cups cooked chicken, chopped into bite-sized pieces
1 1/2 grated cheddar cheese
1/3 cup cream
Alright so the first thing that you want to do is make the crepes.
Whisk the eggs and gradually add the flour slowly making sure it is full incorporated after each addition. The batter will resemble a thick paste once all the flour is in.
Then slowly add the milk, continuing to whisk until all of it is incorporated. Let the batter stand for 30 minutes or refrigerate if you are making it more than 30 minutes before use. Put a skillet (non-stick works best) on medium to medium-high heat and let it warm up. Now here is the fun part, if you can, try to get the kids and any other distractions out of the kitchen when making these because they cook fast. My daughter was not as cooperative as I would like and well….I messed up a few. Spray your skillet with cooking spray and add a couple tablespoons batter, enough for it to be a few inches in diameter, then swirl it in the pan so it spreads around, covering the whole pan.
Cook until the underside of the crepe is lightly brown and flip. Let the other side get golden brown and you are ready to repeat for the rest of the batter.
Preheat your oven for 200 degrees and now comes the filling. All you need to do is mix the chicken, cream soup, mayonnaise, cream, minced garlic, onion powder, lemon juice, salt and pepper together in a bowl (or in my case the pan I cooked the chicken in) till thoroughly mixed.
Now we need to fill the crepes. Lay out a crepe and add about a 1/4 cup of filling in the middle. Spread it so it is rectangular in shape.
Then roll it up and place in a greased baking dish.
Continue for the rest of the crepes or until your baking dish is full.
Sprinkles the top with the shredded cheese and drizzle with the cream.
Bake for 25-30 minutes or until the cheese is bubbly and golden.