Chicken Crepes Inspired by Street Food

Ingredients 0/13

Step 1

Blend together the milk, flour, eggs, melted butter, and a pinch of salt until everything’s smooth. Let the batter rest for about 15 minutes while you get other things ready.

Step 2

Heat a 12-inch nonstick skillet over medium heat and lightly spray it with cooking spray. Pour in about half a cup of the batter, tilting the pan to spread it evenly across the bottom. Cook until the edges start to brown and the bottom looks golden, around 2 to 3 minutes. Carefully loosen the edges with a spatula, then quickly flip the crepe using your fingers. Let it cook for another minute and then slide it out onto a plate. Repeat this with the rest of the batter, spraying the pan between each crepe. Stack them up to keep warm.

Step 3

In another skillet, melt a bit of butter over medium-high heat. Toss in the spinach and shallots and sauté until they’re soft, about 3 minutes. Add the chicken, stirring to combine and heat it through for another 3 to 4 minutes. Set this mixture aside.

Step 4

Spread about 2 tablespoons of Brie cheese on each crepe, then spoon some of the chicken and spinach mixture on top. Fold the crepe in half and place it back in the skillet to warm until the cheese melts. Once it’s nice and gooey, take it off the heat and roll it into a cone shape. Enjoy!