In October I went away on a Girl’s Weekend with a couple of my friends from college. On our first shop-a-thon day, we stopped at a crepe stand for lunch and I had my first savory crepes. Wowsa! Consider my mind blown!
Once I got home, I knew I had to try and make these at home. While not identical to the crepe stand (seriously, have you seen to cool tools they have?), this version was delicious. I can just imagine filling these easy crepes with all sorts of wonderful savory and sweet ingredients. Mmmmm…bananas for brunch, maybe? Stay tuned!
*Use leftover chicken instead of frozen chicken for an even faster meal.
Savory Crepes: Chicken Divan
1 boneless, skinless chicken breast, cooked
2-3 cups broccoli florets, lightly steamed
5 0z Savory Garlic Philadelphia Cooking Crème (½ a tub)
¼ cup lowfat milk
4-6 crepes (recipe follows)
Place the cooking crème and milk in a small sauce pan over medium heat. Stir until the crème melts and becomes a sauce. Add additional milk to thin the sauce to a desired consistency.
Slice the cooked chicken into thin strip and season with seasoning salt.
Place several chicken strips on one half of a crepe, along with several broccoli florets. Top with the sauce. Fold the crepe over and top with additional broccoli florets and sauce.
2 large eggs
¾ cup lowfat milk
½ cup water
1 cup flour
3 tbsp butter, melted
Place all the ingredients in a blender and blend for 10 seconds. Place the batter in the refrigerator for 1 hour to allow the bubbles to dissipate. The batter can be stored in the refrigerator for up to 48 hours.
Heat a small non stick pan over medium-high heat, adjusting the heat down as you cook, as necessary. Spray the pan lightly with cooking spray. Pour approximately 1 ounce of batter (using more or less to just coat the entire bottom of the pan). Gently swirl the pan to coat evenly. Cook the crepe for 30 seconds, then flip it and cook for another 10 seconds. Lay the crepes flat to cool. Repeat with the remaining crepe batter.