Weeknight Chicken Herb Crêpes

Name: Weeknight Chicken Herb Crêpes
Cook time: 30 min
Total time: 30 min
Yield: 14 servings
Cuisine: French, American
Ingredients: 1 cup All-Purpose Flour; 5 tbsp Butter; 0.33 cup Cream Cheese; 3 whole Eggs; 2 tbsp Fresh Parsley; 2 tsp Fresh Thyme; 4 whole Garlic; 1.25 cups Milk; 2.5 cups Rotisserie Chicken; 0.25 tsp Salt; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 French 🇫🇷American Low-Carb Low-Sodium Sugar-Free Comfort-Food

Weeknight Chicken Herb Crêpes feature delicate, buttery crêpes wrapped around a creamy garlic-and-thyme chicken filling with a hint of tangy herb cheese. The texture is light yet satisfying, with fresh parsley and gentle aromatics that keep every bite balanced. Serve this for brunch with a salad or as a cozy dinner when you want something elegant but comforting.

Prep—
Cook30 mins
Serves14
DifficultyMedium

1

Gather the ingredients.
2

Make the crepes: In a large bowl, mix the flour and salt. In another large bowl, whisk together the milk, eggs, and melted butter. Whisk the egg mixture into the flour mixture until smooth; cover and refrigerate for 1 hour. Strain the batter into a clean bowl.
3

Heat a small nonstick skillet or crepe pan over medium heat; brush the pan with butter. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread it into a thin layer. Cook until the top is no longer wet and the bottom is light brown, 1 to 2 minutes.
4

Run a spatula around the edge of the skillet to loosen the crepe; flip it and cook until the second side is light brown, about 1 minute more.
5

Preheat the oven to 350 degrees F (175 degrees C). Make the filling: Melt 3 tablespoons of butter in a skillet over medium-high heat; stir in the garlic and thyme. Add the chicken; cook and stir until heated through, about 5 minutes. Stir in the cream cheese until melted and smooth.
6

Remove the skillet from the heat; spoon the chicken mixture evenly into the center of each crepe and fold over. Place them in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle it over the crepes.
7

Bake in the preheated oven until warmed through, about 10 minutes. Sprinkle with parsley before serving.