Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups milk
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 1 cup cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil for cooking
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until the batter is smooth. Let it rest for about 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with olive oil.
- Pour about 1/4 cup of the batter into the skillet, swirling it around to create a thin layer. Cook for about 2 minutes or until the edges start to lift. Then flip and cook for another minute.
- Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes.
- In a large bowl, combine the shredded chicken, chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, and black pepper. Mix well.
- Place about 1/4 cup of the filling in the center of each crepe, then roll or fold it up.
- Return the filled crepes to the skillet and cook for an additional 2-3 minutes until heated through.
- Serve warm with a drizzle of olive oil or your favorite sauce!
- Prep Time: 30
- Cook Time: 20