Ingredients

• For the Crepes:
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 3 eggs
  • 1 ¼ cups milk
  • 2 tablespoons butter, melted
• For the Chicken and Garlic Filling:
  • 5 tablespoons butter
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 2 ½ cups shredded rotisserie chicken
  • 1 cup cooked peas and/or diced carrots
  • ⅓ cup herb and garlic cream cheese
  • 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350°F.
2. To make the Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Strain mixture into a clean bowl.
3. To cook the Crepes: Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately ¼ cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden color. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter.
4. To make the Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth.
5. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish.
6. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes. Bake in the oven for 20 minutes (until warmed through).
7. Serve with chopped parsley sprinkled on top.

Notes

Crepes can be made ahead and frozen. Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.