Prep Time 15 minutes Cook Time 10 minutes
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
Helpful Tip:
If you are using cooked chicken, skip step 3.
Notes:
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.
