Chicken Crepes

🛒 Ingredients

• All-purpose flour 30 g · 108 kcal
• Large Egg 50 g · 78 kcal
• Whole Milk 77 g · 47 kcal
• Unsalted Butter 5 g · 37 kcal
• Cooked Chicken Breast, shredded 100 g · 165 kcal
• Cremini Mushrooms, sliced 50 g · 11 kcal
• Onion, finely chopped 20 g · 8 kcal
• Heavy Cream (36% fat) 30 g · 99 kcal
• All-purpose flour (for sauce) 5 g · 18 kcal
• Fresh Parsley, chopped 2 g · 1 kcal

👨‍🍳 Instructions

1. For the crepes, whisk together 30g flour, 1 egg, 77g milk, and a pinch of salt until smooth; let the batter rest for 15-20 minutes.
2. Heat a lightly buttered non-stick pan over medium heat, pour a small amount of batter to cover the bottom, and cook for 1-2 minutes per side until golden.
3. Melt 5g butter in a pan over medium heat, add 20g finely chopped onion and sauté until softened.
4. Add 50g sliced mushrooms and cook until golden and all moisture has evaporated.
5. Stir in 5g flour and cook for 1 minute, then gradually add 30g heavy cream, stirring constantly until the sauce thickens.
6. Fold in 100g shredded cooked chicken, season with salt and pepper to taste, and heat through.
7. Fill each crepe with the warm chicken mixture, fold, and garnish with 2g fresh chopped parsley before serving.