If you’ve been bingeing on crepes with Nutella filling, try this savoury crepe for a change of pace. And the best part is – if you’ve got leftover chicken, you can just add them to this recipe. We promise that you and your kids won’t be able to stop with just one bite. Here’s the recipe:
Ingredients
- 4 crepes
- 1/2 cup onions finely chopped
- 2 tbsp fresh parsley finely chopped
- salt and pepper to taste
- 1 tbsp butter
- 2 cups chicken shredded
- 1/2 cup Mozzarella or cheddar cheese (shredded)
- 1 tbsp flour
- 1/2 cup water
- 1 egg
- 1/2 cup breadcrumbs
INSTRUCTIONS
To Make the Filling
-
Combine all ingredients in a medium pot. On medium temperature sautee onions, parsley, salt and pepper over butter until onions are cooked (about 7-10 minutes).
-
Add in shredded cheese.
-
Dissolve flour in cold water. Pour the mixture over the filling. Stir and cook for 2 minutes until thickens.
-
Remove from heat and let cool for about 5 minutes.
To Fill the Crepes
-
Spread one quarter of the filling evenly over a crepe, leaving the outer edge uncovered.
-
Slightly fold in the bottom and top edges of the crepe.
-
Roll the crepe from one side to the other.
To Fry the Crepes
-
Fill a frying pan with enough oil to fry the crepes rolls and bring to medium high heat.
-
Scramble the egg in a shallow bowl.
-
Place the breadcrumbs in a second shallow bowl.
-
Dip the rolled crepe in the egg until lightly coated all around.
-
Roll in the breadcrumbs.
-
Fry the crepe until golden brown on the outside (1-2 minutes per side).