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Creamy Chicken Crepes

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Delightful crepes filled with a creamy chicken mixture, perfect for any occasion.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breast
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 4 oz cream cheese, softened
  • 1 can crushed tomatoes (14 oz)
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Whisk together flour, eggs, milk, and melted butter until smooth. Let the batter rest for 10 minutes.
  2. Season your chicken breasts with smoked paprika, cumin, salt, and black pepper. Cook them in a skillet until they’re completely done, about 7-10 minutes on medium heat. Once cooked, shred the chicken using two forks.
  3. Add a bit more oil if needed, and sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
  4. Add the crushed tomatoes to the skillet and let them simmer with the onion and garlic for about 10 minutes.
  5. Stir in the heavy cream until the sauce becomes silky and rich.
  6. Combine the shredded chicken with softened cream cheese and a few spoonfuls of your amazing tomato sauce. Mix until everything is creamy and well incorporated.
  7. Ladle some batter into a buttered non-stick pan, swirling to spread the batter thinly. Cook for about 1-2 minutes on each side until golden brown.
  8. Fill each warm crepe with a generous spoonful of the creamy chicken mixture, then roll them up and place them seam-side down on a plate.
  9. Pour the remaining sauce over your crepes and garnish with fresh parsley.

Notes

Allow the crepe batter to rest for the best texture. You can substitute chicken with beef or mushrooms for variation.

Nutrition

Find it online: https://pinrecipezbylinaa.com/creamy-chicken-crepes/

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