Chicken Cheese Crepes (Poulet Fromage Crepes)

During this summer, I went to Europe for two weeks with my team. In france, my sister and I loved eating crepes at this place called Carrousel de la Tour Eiffel. The crepes that we bought were the Chicken and Cheese Crepes and the Nutella Mixed Fruit Crepe with Cream. These crepes were huge, I would recommend to share the crepes with someone. My sister and I couldn't even finish these. But we got them again a few days later.

I decided to try and replicate the Chicken and Cheese Crepes. I didn't have a huge pan so my crepes turned out small, but it still tasted good. If you have a preferred crepe recipe than go ahead and use it. I will put the recipe that I used for the crepes.

Chicken and Cheese Crepes (Poulet Fromage Crepes)

Crepe Ingredients: makes 18 crepes

1 C all-purpose flour

Pinch kosher salt

2 eggs

1/2 C milk

1/2 C club soda

Butter for the pan

Filling Ingredients:

2-3 Chicken breasts

Salt and pepper to season

Shredded Gruyere cheese

Directions:

1. In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a lithe more milk. Let the batter sit for 30 minutes before using.  

2. While the batter is sitting, season the chicken breast with salt and pepper and cook it on a pan. Once that cools down, cut the chicken into small pieces. 

3. Heat a nonstick saucepan. Lightly grease the pan with butter. Pour in the batter, and remember, crepes are suppose to be thin. For this crepe, I like to make it a little crunchy so I let it brown a little bit. Once you have flipped it, let it brown for a little bit, then add the cheese and chicken. It is somewhat like a quesadilla. 

4. Fold in half and let the cheese melt, then fold it in half again, and there you go!