This is the perfect finale to a three-meal big-batch feast. Making French Onion Roast Chicken on one night will give you plenty of leftovers for Thai Chicken Pizza the night after, and this recipe the night after that. And the dishes are so varied in flavor your family won't get tired of them!
1 3/4 cups shredded chicken (from French Onion Roast Chicken)
1 ounce shredded Gruyre cheese (about 1/3 cup)
1/2 cup chopped fresh herbs (such as parsley and chives), divided
Added sugars 0g
Calcium 17% DV
Potassium 7% DV
How to Make It
Combine milk, 3/4 cup flour, eggs, 2 tablespoons oil, and 1/4 teaspoon salt in a blender. Process until smooth. Cover and chill 1 hour.
Heat onion mixture in a large nonstick skillet over medium-high. Stir in sherry and remaining 1 tablespoon flour; cook, stirring often, 3 minutes. Stir in chicken, cheese, 2 tablespoons herbs, and remaining 1/4 teaspoon salt. Keep warm.
Whisk 1/4 cup herbs into chilled batter. Heat an 8-inch nonstick skillet over medium-low. Brush pan with 1/2 teaspoon oil; add 3 tablespoons batter to pan. Swirl pan so batter covers bottom. Cook until crêpe is almost set and shakes loose, about 1 minute. Flip crêpe; cook 30 seconds. Remove crêpe from pan; place 1/3 cup chicken mixture down center; roll up. Repeat 7 times with remaining oil, batter, and chicken mixture. Sprinkle with remaining 2 tablespoons herbs.
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