Creamy Chicken and Vegetable Crepes Recipe

Creamy Chicken and Vegetable Crepes Recipe

Ingredients:

For the Crepes:

1 cup all-purpose flour

1/2 teaspoon salt

2 eggs

1 1/2 cups milk

2 tablespoons melted butter

For the Filling:

2 cups cooked, shredded chicken

1 cup mixed vegetables (carrots, peas, corn)

1 cup ricotta cheese

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon dried herbs (like thyme or parsley)

For the Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 cup grated mozzarella cheese

Salt and pepper to taste

Instructions:

Prepare the Crepes:

In a mixing bowl, combine flour and salt. Whisk eggs and milk together and gradually add to the dry ingredients. Stir in melted butter until the batter is smooth.

Heat a lightly buttered frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.

Make the Filling:

In a bowl, mix together the cooked chicken, vegetables, ricotta, salt, pepper, garlic powder, and herbs.

Prepare the Sauce:

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, and cook, stirring continuously, until the sauce thickens. Remove from heat and stir in half of the mozzarella cheese. Season with salt and pepper.

Assemble the Crepes:

Preheat your oven to 375°F (190°C).

Spoon filling onto each crepe, roll up and place seam side down in a baking dish.

Pour the sauce over the crepes and sprinkle with remaining mozzarella.

Bake:

Bake in the preheated oven for 20-25 minutes until the top is bubbly and golden brown.

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