Good at room temperature or warm this combo of crepes stuffed with chicken, Brie, pecans and apples is sure to please everyone in the family.
What you'll need
- 1/2 cup plus 2 tablespoons flour
- 1/2 cup milk
- 1 egg
- 4 teaspoons butter, melted and cooled
- Pinch salt
- 4 teaspoons butter, divided
- 1 (6-ounce) boneless, skinless chicken breast
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil
- 8 crepes
- 1/4 cup Brie, softened
- 1/4 cup toasted, chopped pecans
- 1 Gala apple, thinly sliced
If you are using cooked chicken, skip step 3.
Make-Ahead:
Crepes can be made ahead and frozen up to 2 months.
Make it Faster:
Use packaged crepes.
Ready In: About 30 minutes plus time to let batter thicken
Servings: 4
How to make it
To prepare the crepe batter, in a small bowl whisk flour, milk, 1/4 cup water, milk, egg, melted butter and salt to combine. Let sit in fridge overnight or at room temperature 15 to 30 minutes.
To make the crepes, in a small non-stick skillet over medium heat, melt 1/2 teaspoon butter. Add 3 tablespoons crepe batter, tilting pan to cover the bottom with batter. Cook 1 to 1-1/2 minutes, turning once. Repeat until all batter is used.
Season chicken with salt and pepper. In a small skillet on medium high, heat oil until it shimmers. Cook chicken about 9 minutes, turning once, or until cooked through.
Lay crepes on clean work surface. Spread 1-1/2 teaspoons Brie across the middle of each crepe. Sprinkle pecans over Brie. Divide chicken and apples among crepes. Fold up each side over filling to close.
