Easy Savory Crêpes

1. Make the crêpes: Combine flour and salt in a large bowl. Whisk milk, eggs, and melted butter together in a separate large bowl. Whisk egg mixture into flour mixture until smooth; cover and refrigerate for 1 hour. Strain the mixture into a clean bowl.

2. Heat a small nonstick skillet or crêpe pan over medium heat; brush the pan with butter. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.

3. Preheat the oven to 350 degrees F (175 degrees C).

4. Make the filling: Melt 3 tablespoons of butter in a skillet over medium-high heat; stir in garlic and thyme. Add chicken; cook and stir until heated through, about 5 minutes. Stir in cream cheese until melted and smooth. Remove skillet from the heat; spoon chicken mixture evenly into the center of each crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle over crêpes.

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

Tips

You can substitute 3/4 teaspoon dried thyme leaves for 2 teaspoons fresh thyme. If you'd like to make the crêpes ahead, follow Steps 1 and 2, then stack crêpes between waxed paper, wrap, and refrigerate (up to 3 days) or freeze (up to 1 month).

Filling Variations:

Garlic and Shrimp Filling: Combine 5 tablespoons butter, 4 cloves garlic (minced), and 2 teaspoons chopped fresh thyme in a skillet over medium-high heat. When butter melts, add 1 pound small shrimp (thawed); cook and stir until heated through, about 5 minutes. Remove from the heat and divide the shrimp mixture into center of each crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) until warmed through, about 10 minutes. Sprinkle with chopped fresh parsley before serving.

Chocolate and Strawberry Filling: Chop or grate 4 ounces of milk or semisweet chocolate; sprinkle chocolate along center of each crêpe. Top with 2 cups of quartered fresh strawberries and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) until warmed through and chocolate is melted, about 10 minutes. Dust with powdered sugar and cinnamon, and dollop with whipped cream before serving, if desired.