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Ingredients
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Crepe Batter
Filling
Side Salad
Method
Crepe Batter Preparation
- 1
Make the Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add the milk, mixing well. Gradually add the egg mixture to the flour mixture, whisking until smooth. Stir in melted butter and let the batter rest for at least 30 minutes.
Cooking the Crepes
- 2
Cook the Crepes
Heat a nonstick skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter into the skillet, swirling to cover the bottom. Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for another minute. Repeat with the remaining batter.
Filling Preparation
- 3
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach and cook until wilted. Stir in shredded chicken and cream cheese, cooking until the cheese melts. Season with black pepper. Remove from heat and mix in shredded cheddar cheese.
Assembly
- 4
Assemble the Crepes
Place a crepe on a plate, add a generous amount of filling in the center, then fold the crepe over the filling. Repeat with the remaining crepes and filling.
Side Salad Preparation
- 5
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.