Creamy Chicken Crepes

When I was in 6th grade, my teacher Ms. Mishodek, taught our class how to make crepes.  I was so excited, that when I went over to my friend Patricia's house, we made crepes together.  Crepes are super easy to make, and I now know you can mix them in the blender so they are really easy to make.   My mom has a recipe for chicken filling for putting into crepes.  As a teenager, when I cooked for my family, I made it the same way she did, with condensed cream of chicken soup.  I don't use condensed cream soup at all.  I changed the recipe to my own liking when I grew up and started cooking for my own husband and children.  This recipe has a great ability to bring me back to a happy place thinking about my childhood and my mom.  Since I had to make a meal super fast with what I had, it fit the bill nicely.

 This is so yummy, I promise.  Easy too.

Ingredients for Crepes:

4 large Eggs
2 cups Milk
2/3 cup Water
2 cups All-Purpose Flour
1/2 teaspoon Sea salt
4 tablespoons Melted Butter
Non-Stick Spray

Ingredients for Creamy Chicken Filling:

1 1/2 cups Shredded Chicken
3 tablespoons Butter
1 tablespoon Olive Oil
3 Green Onions
6 Hard -Boiled Eggs (recipe found here)
2 tablespoons All-Purpose Flour
2 1/2 cups Heaving Whipping Cream
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Sea Salt

 Mix all the crepe batter ingredients together in a blender until smooth.

Pre-heat a medium nonstick skillet over medium-high heat.

Spray pan with non-stick spray.

Ladle in batter in the middle of the pan, about 1/4 cup.  Pick up the skillet and tilt it to spread the the batter over the whole pan.

After bubbles form, flip crepe over.  We will cook one side until golden brown and the other side just until done. We want the other side to be pale and pretty like they do in France. Repeat until all the batter is cooked.  

 Add 3 tablespoons butter and olive oil to a preheated over medium-high flame saucier pan
(tall sided pan, similar to a sauce pan but wider).

When the butter and oil no longer foam add the 3 tablespoons flour and whisk for a few minutes.

The extra cooking will cook away the flour taste.  This is a roux, part of a béchamel sauce
(French white sauce).  

Cut shredded chicken into small chunks.

Slice greens onions into small rings, including the white part.

Slice the hard cooked eggs.

Pour heavy whipping cream into roux.

 Add eggs, and green onions to béchamel. Stir to combine.

 Pour garlic powder over sauce and grind salt and pepper directly in to the sauce. Stir until thickened. 

Place a crepe on a plate, add a spoon full of creamy chicken filling and roll like a French enchilada.

Enjoy!

Creamy Chicken Crepes

Printable Recipe Found Here

Ingredients for Crepes:

4 large Eggs
2 cups Milk
2/3 cup Water
2 cups All-Purpose Flour
1/2 teaspoon Sea salt
4 tablespoons Melted Butter
Non-Stick Spray

Ingredients for Creamy Chicken Filling:

1 1/2 cups Shredded Chicken
3 tablespoons Butter
1 tablespoon Olive Oil
3 Green Onions
6 Hard -Cooked Eggs
2 tablespoons All-Purpose Flour
2 1/2 cups Heaving Whipping Cream
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1/2 teaspoon Sea Salt

Process for Crepes:

Mix all the crepe batter ingredients together in a blender until smooth.

Pre-heat a medium nonstick skillet over medium-high heat.

Spray pan with non-stick spray.

Ladle in batter in the middle of the pan, about 1/4 cup.  

Pick up the skillet and tilt it to spread the the batter over the whole pan.

After bubbles form, flip crepe over.  We will cook one side until golden brown and the other side just until done. We want the other side to be pale. Repeat until all the batter is cooked.  

Process for Creamy Chicken Filling:

Add 3 tablespoons butter and olive oil to a preheated over medium-high flame saucier pan (tale sided pan, similar to a sauce pan but wider).

When the butter and oil no longer foam add the 3 tablespoons flour and whisk for a few minutes.

The extra cooking will cook away the flour taste.  This is a roux, part of a béchamel sauce (French white sauce).  

Cut shredded chicken into small chunks.

Slice greens onions into small rings, including the white part.

Slice the hard cooked eggs.

Pour heavy whipping cream into roux.

Add eggs, and green onions to béchamel. Stir to combine.

Pour garlic powder over sauce and grind salt and pepper directly in to the sauce. Stir until thickened. 

Pour filling onto crepe, roll up.

Enjoy!