Savory Crepes? Cheesy Chicken Crepe! | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. In a blender, blend the flour, milk, eggs, melted butter, nutmeg, salt and pepper until smooth.
2. Rest the batter at least 30 minutes, or refrigerate for a few hours or overnight.
3. Heat a non-stick skillet over medium heat and grease lightly with melted butter.
4. Pour about 90 ml of batter into the pan, swirling to coat. Cook until the edges lift and the bottom is lightly golden, then flip and cook briefly. Repeat with the rest and stack the crepes under cover.
5. In a non-stick pan, cook the onion until caramelized. Add the mushrooms and cook until they release their moisture. Stir in the spinach until wilted and season with salt and pepper.
6. In another pan, cook the chicken pieces until no longer pink and nicely coloured.
7. In a saucepan over medium heat, melt the butter, stir in the flour and cook a couple of minutes until lightly golden.
8. Gradually whisk in the milk and cook, stirring constantly, until thickened. Reduce to low, add the Gruyère and Parmesan and stir until melted.
9. Beat the egg yolks in a small bowl, quickly stir into the sauce, cook a minute or two more, and season with salt and pepper.
10. Preheat the broiler. Lay a crepe in an individual dish, spoon filling onto the centre, ladle over some sauce, then fold the sides and top and bottom into a rectangular packet.
11. Spoon more sauce over the crepes and top with mozzarella.
12. Broil for a couple of minutes until the cheese is melted and bubbly and the crepes are golden brown. Let cool slightly and serve warm, with parsley if desired.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

OnionEggCheeseMilkMushroomParmesan cheeseChicken breastMozzarella cheese