Creamy Chicken Crepes

By kdet

Ingredients

• For the Crepes
• 1 cup flour
• 2 cups milk
• 2 Tbsp melted butter
• 1 Tbsp salt
• For the Sauce
• 1 Tbsp flour
• 2 Tbsp butter
• 1 - 1 1/2 cup whole milk or cream
• 1/2 tsp each salt and pepper
• 1/2 tsp crushed garlic
• handful of pitted olives
• Crepe Stuffing
• 1/2 lb cooked chicken pieces
• 1 cup shredded cheese such as Swiss or Gruyere

Details

Servings 1
Adapted from newlywedsurvival.com

Preparation

Step 1

Crepes
In a mixing bowl whisk together flour and salt with milk and butter until all lumps are removed and you are left with a smooth batter. Refrigerate for 45 - 60 minutes.
When ready to cook heat a skillet on medium heat with a small pat of butter.
Add a ladle of batter to the pan and move the skillet in a circular fashion to spread the batter to a thin layer.
Cook on one side until the edges of the crepe start to release from the pan and then carefully flip over.
Remove from the pan and place on a plate.
Repeat until all of the batter is used - this recipe will make 10-15 depending on the size.

Sauce
In a pan add 2 Tbsp butter and flour. Mix to create a roux until the butter and flour come together.
Slowly add milk or cream, whisking into roux. Keep mixing until it begins to thicken.
Add salt, pepper, garlic, and olives and cook a few minutes longer. You'll be left with a medium thickness sauce. If it gets too thick, add some more milk.

Assembly
Preheat your oven to 375F.
In a crepe, add the pre-cooked chicken and wrap up as you would a burrito. Place in a baking pan (a square 8x8 works great). Repeat until you've got as many as you like.
Pour the sauce over the top and add the shredded cheese.
Place in the oven just until the cheese melts and begins to bubble.
Serve hot!