Ingredients
Scale
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 30 g unsalted butter (melted)
- 180 g cooked chicken (sliced)
- 100 g Gruyère cheese (freshly grated)
- Fresh parsley (chopped)
Instructions
- In a mixing bowl, whisk together flour and salt. Make a well in the center and add eggs, mixing gradually. Pour in milk while whisking until smooth. Stir in melted butter and let the batter rest for 30 minutes.
- Heat a nonstick skillet over medium heat and brush with melted butter. Pour about 60 ml of batter into the pan, swirling to form a thin layer. Cook for 1-2 minutes until golden, then flip and cook for another 30 seconds. Keep warm and repeat.
- For each crêpe, spread Dijon mustard (if using) down the center, add sliced chicken, and sprinkle with Gruyère cheese. Fold into triangles.
- Return filled crêpes to the skillet over medium heat, cooking for 1-2 minutes per side until cheese melts. Serve garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 crêpe (120g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg