Creamy Chicken Crepes

Creamy Chicken Crepes

Creamy Chicken Crepes


I really kind of can’t believe I haven’t blogged this recipe before. This has been a part of our family repertoire since before we were a family. It was, like, the *one* “fancy” thing my mom ever made and each of us daughters adopted it when we launched our own domestic efforts. My mom had an electric crepe maker appliance, something like an inside out frying pan you’d dip into the batter, and one sister got one as her most cherished wedding present. Another sister made this so frequently that when I, newly married, called for the recipe, she recited it from memory. In our early married years I made this so often and in such abundance that we got thoroughly sick of it and I haven’t made it in years. Which is probably why I haven’t blogged it. But today is the day. Today is the day I reclaim this part of my history and share it with all of you.

How to make crepes

How to make crepes


Contrary to how I was raised, you don’t need a special crepe maker appliance to make crepes. If you can make a pancake you can make a crepe. In the same pan. Mix up the batter and get the pan medium hot. I like to use a smallish skillet that heats evenly. Coat the pan with non-stick spray – butter is better but you only need a very little bit – and pour a little less than a 1/4 cup of batter in. Unlike pancakes, you don’t just dump the whole amount in the center and let it spread. To get it as light and thin as you want it you have to make it spread. I start pouring the batter in at one side and pour it as thin as I can, trying to get it all around the skillet. Then I tilt the pan to make a solid surface – no gaps or holes – and to use up any batter that is pooling anywhere. You can even use a knife or a spatula to help this process if you’d like, but once you make a couple of wonky shaped crepes you’ll get the hang of it.

Crepes for dinner

Crepes for dinner

Creamy Chicken Crepes

2/3 C mayonnaise
1/3 C flour
4 C milk
3 C jack cheese, divided
2 C cooked and chopped chicken
1 green onion, chopped
1 large jar pimentos

Crepes
2 C flour
1/2 tsp salt
6 eggs
4 cups milk

Whisk together the crepe ingredients and cook as explained above.

Melt the mayonnaise in a pot and when the oil is released add the flour to make a roux. Add the milk a cup at a time, stirring to incorporate the roux and remove any lumps. Add 1 1/2 C cheese and stir until it melts. Add the rest of the ingredients.

Fill the crepes and roll them up. Place in a 9 x 13 casserole dish and top with the remaining sauce and cheese. Bake at 350 until cheese on the top is browned.

If you hate mayonnaise you can always use regular butter to make the roux, but then you’ll want to be thoughtful in seasoning. The mayo adds a great tangy kick that a regular bechamel sauce doesn’t have.

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