Ingredients
Scale
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 30 g unsalted butter (melted)
- 1/4 teaspoon fine sea salt
- 180 g cooked chicken (sliced)
- 100 g Gruyère cheese (grated)
- Fresh parsley (for garnish)
Instructions
- In a mixing bowl, whisk together the flour and salt. Create a well in the center, add eggs, and gradually incorporate the flour.
- Slowly pour in milk while whisking until smooth. Stir in melted butter and let rest for 30 minutes at room temperature.
- Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour about 60 ml of batter into the pan, swirling to cover evenly.
- Cook for 1–2 minutes until edges lift; flip and cook for an additional 30 seconds. Repeat with remaining batter.
- Spread Dijon mustard on each crêpe (if using), add chicken and Gruyère, fold into quarters, and place back in the skillet to heat until cheese melts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg