Chicken Crepes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate crepes filled with creamy béchamel sauce, chicken, and melted mozzarella, finished with fresh tomato and pesto. Elegant yet simple, suitable for brunch or a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup whole milk
- 2 large eggs
- 1 1/2 Tablespoons salted butter (, melted)
- 1/4 teaspoon fine sea salt
- 3/4 cup all-purpose flour
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon fine sea salt (, more to taste)
- Pinch ground nutmeg
- Ground black pepper (, to taste)
- 2 cups shredded chicken (, I used rotisserie )
- Pesto (, optional)
- 1/2-1 cup shredded mozzarella cheese (, or gruyere (more if desired))
- 1 cup cherry tomatoes (, sliced)
- Balsamic glaze
- Sliced scallions (, for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 616mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 193mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.