This recipe was adapted from poorgirleatswell.com. I served this for my friend and I one night as a celebration for her getting accepted to college for the first time, and I actually loved them so much. She, being a chicken lover, devoured hers in a second.
Crepes:
-1/2 cup all purpose flour
-2 eggs
-3/4 cup low or no fat milk
-1 tbsp melted butter
-butter or oil spray (eg.PAM) for cooking
Cream sauce:
-Half and Half cream
-1 tbsp margarine
-3/4 tbsp fresh rosemary coarsely chopped
-1/2 tbsp cream cheese
-Salt and pepper for taste
Filling:
-4 to 8 chicken thighs, depending on the size
-thyme
-rosemary (fresh or dry, doesn't matter)
-2 cloves of garlic
-salt and pepper to taste
-oil
1. Chop the garlic and cut the chicken into small cubes (1 inch by 1 inch) while the oil heats in the pan at a medium heat. Throw the garlic into the pan first, allowing it to turn a golden brown colour. Throw the chicken in after it and season. Stir and mix and flip liberally to evenly distribute the seasoning. Don't be afraid of "over seasoning", unless it really is a ridiculous amount. A heaping teaspoon of everything will do the trick. Let the chicken simmer, stirring occasionally, until it's a nice dark brown.
2. Whisk all the crepe ingredients while your skillet pre-heats to a medium low temperature. Spray or butter the pan. Take about a half cup ladle-full and pour slowly into the center of your pan. Pouring too quickly will give you a weird looking crepe. After a minute or two, when the edges look cooked, flip it and allow it to cook for about a minute more before moving it to a plate. Repeat until all the batter is used.
3. Heat the butter in a sauce pan and quickly saute the rosemary. Add the cream cheese, and once that's melted, the rest of the ingredients. Make sure it's well combined. Let it simmer down to be a bit thicker, and then you're ready to eat!
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