Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Crepes:

Chicken and Garlic Filling:

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.

  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.

  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)

  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.

  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Chocolate and Strawberry Filling:

4 ounces chopped milk chocolate, semi sweet or bittersweet chocolate

2 cups fresh strawberries, quartered

1/2 teaspoon icing sugar

Ground cinnamon (optional)

Whipped cream (optional)

Sprinkle chocolate along centre of each crepe and top with strawberries. Roll up and place in shallow casserole dish. Place in preheated 350 degrees F (180 degrees C) oven for about 10 minutes or until warmed through and chocolate is melted. Dust with icing sugar and cinnamon, if using, and dollop with whipped cream, if desired before serving.

Variation: Garlic Shrimp Filling:

5 tablespoons butter

4 cloves garlic, minced

2 teaspoons fresh thyme, chopped, or 3/4 teaspoon dried thyme leaves

1 pound small shrimp, thawed

2 tablespoons chopped fresh parsley

In a skillet, melt butter over medium high heat with garlic and thyme. Add shrimp. Cook, stirring for 5 minutes or until heated through. Remove from heat and divide the shrimp mixture into centre of each crepe and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Tips:

You can substitute 3 cups frozen sliced strawberries, thawed, for the fresh strawberries.

3/4 teaspoon dried thyme leaves may be substituted for 2 teaspoons fresh thyme.

Nutrition Facts

151 calories; 9.8 g total fat; 70 mg cholesterol; 136 mg sodium. 8.5 g carbohydrates; 6.7 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2014
I made these last night for my boyfriend 3 year old daughter and I. I used the garlic cream cheese filling. I did not have garlic and herb just plain garlic so I used some Herbes de Provence to season the chicken and lowered the minced garlic to 1 clove as my child might have turned her nose up at too much garlic. These crepes were creamy and smooth very tasty. I may try adding some precooked spinach to the filling to make it more interesting but as they are these were delicious. Oh I did not sprinkle the parsley I just saw that:) I served them with a Mediterranean salad (lettuce tomato a little red pepper and cucumber) and a balsamic vinaigrette. Good combination. Read More
(18)

Most helpful critical review

Rating: 3 stars
03/22/2017
This had a great taste but it was very very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then it was given a thumbs up! Read More
(1)
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/07/2014
I made these last night for my boyfriend 3 year old daughter and I. I used the garlic cream cheese filling. I did not have garlic and herb just plain garlic so I used some Herbes de Provence to season the chicken and lowered the minced garlic to 1 clove as my child might have turned her nose up at too much garlic. These crepes were creamy and smooth very tasty. I may try adding some precooked spinach to the filling to make it more interesting but as they are these were delicious. Oh I did not sprinkle the parsley I just saw that:) I served them with a Mediterranean salad (lettuce tomato a little red pepper and cucumber) and a balsamic vinaigrette. Good combination. Read More
(18)
Rating: 5 stars
05/07/2014
I made these last night for my boyfriend 3 year old daughter and I. I used the garlic cream cheese filling. I did not have garlic and herb just plain garlic so I used some Herbes de Provence to season the chicken and lowered the minced garlic to 1 clove as my child might have turned her nose up at too much garlic. These crepes were creamy and smooth very tasty. I may try adding some precooked spinach to the filling to make it more interesting but as they are these were delicious. Oh I did not sprinkle the parsley I just saw that:) I served them with a Mediterranean salad (lettuce tomato a little red pepper and cucumber) and a balsamic vinaigrette. Good combination. Read More
(18)
Rating: 5 stars
12/26/2014
Despite the crepes being time consuming this recipe was really simple and delicious. I made it for our annual Christmas Eve Brunch and these were a HUGE hit. I did not use rotisserie chicken but boiled and shredded some chicken tenderloins I had in the freezer. My cream cheese was a different flavor from what the recipe calls for (still an herb blend) and I didn't have fresh parsley but the thyme had great flavor. I popped one batch in the refrigerator to bake later (approximately 20 minutes to heat through). Excellent recipe that I will definitely make again. Read More
(6)
Advertisement
Rating: 5 stars
08/28/2015
I can't vouch for the crepes I used a different recipe for those but the filling is absolutely amazing. Feeding three picky girls while still trying to make the Manhub feel like a king is tough. This one had everyone raving. I added a little extra cream cheese than the recipe called for but other than that no changes! This gets ten stars from the Summerhill family!! Read More
(4)
Rating: 4 stars
04/20/2017
Used pre made crepes and entire rotisserie chicken with entire tub of lofat kraft garlic chive cream cheese. made 10 crepes. sprinkled with parmesean. a little dry but tasty flavor Read More
(1)
Rating: 5 stars
08/30/2016
Delicious I think I won't add the extra butter at the end next time....I think it would be just as good without. My daughter is a picky eater and she loved these! Read More
(1)
Advertisement
Rating: 5 stars
05/17/2018
I made these for Mother s Day and they were a big hit. I used almond flour almond milk and almond milk cream cheese to keep with our Paleo diet. No one could tell the difference and everyone loved them. They were good leftover the next day too. These were super easy to make so I will definitely make them again. Read More
(1)
Rating: 3 stars
03/22/2017
This had a great taste but it was very very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then it was given a thumbs up! Read More
(1)
Rating: 5 stars
05/15/2016
This recipe is very tasty I loved it! I didn't have the thyme so I added a bit of shallot with my garlic and it turned out great. Also I used herb cream cheese. Read More
(1)
Rating: 5 stars
02/18/2018
Great crepe recipe. The crepes were quick to make and very thin and light. I adjusted the recipe for 5 servings (1 egg) and had a perfect amount of batter for 4 crepes which is what I wanted. Each crepe took about 3 TBS. of batter in my crepe pan. Once the pan was hot each one cooked in less than 2 minutes. Chose savory chicken filling today. Will make these crepes again and again. Thanks for the recipe. Probably do them again tonight to fill with the rest of my strawberries and whipped cream. Read More
(1)