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Chicken And Cheese Crepes

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Chicken and Cheese Filling

8 ounces sausage
3 tablespoons butter
3 tablespoons flour
1 cups milk
1 cup finely chopped cooked chicken
1 (10-ounce) package frozen chopped spinach, thawed
cup (3 ounces) Parmesan cheese
⅛ teaspoon oregano
⅛ teaspoon pepper


2 eggs
teaspoon salt
1 cup milk
1 cup flour
1 tablespoon butter, melted


Makes: 15


For the filling, brown the sausage in a skillet, stirring until crumbly; drain. Melt the butter in a saucepan. Blend in the flour and milk. Cook until thickened, stirring constantly. Add the sausage, chicken, spinach, cheese, oregano and pepper and mix well. Cook until heated through.

For the crepes, combine the eggs and salt in a bowl and beat until blended. Add the milk and beat well. Add the flour and beat well. Stir in the butter. Chill, covered, for at least 1 hour or up to 24 hours. Stir the batter, adding water or milk if necessary for a thin batter.

Heat a 6- to 8-inch crepe pan over medium-high heat. Brush the pan with melted butter or spray with nonstick cooking spray. Ladle 2 to 3 tablespoons of the batter or just enough to thinly coat the bottom of the pan into the center of the pan. Tilt the pan immediately to let the batter spread over the bottom of the pan. Cook for 30 to 45 seconds or until the edge curls. Turn the crepe and cook for 30 seconds. Repeat the process with the remaining batter. Spoon the filling into the crepes and wrap to enclose the filling. 

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