Chicken Crepes Ashpazi Mahfa

Ingredients

 • 2 cups milk

 • 4 eggs

 • 3 Tablespoons butter, melted

 • 1 Tablespoon sugar

 • 1 teaspoon vanilla

 • 1/2 teaspoon salt

 • 1 1/2 cups flour, sifted

 Instructions

 • In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight. 

 • Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.

 • Serve with your favourite toppings. Fresh fruit, jams, pudding, Nutella, whipped topping and nuts are a few of our favourites.

Notes

To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.

Leftovers: Add cooked crepes to a zip-top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.

To freeze: Crepes surprisingly freeze really well, so feel free to double the batch and stick half in the freezer for about 1-2 months.

Reheating: Heat in microwave or skillet until warm. You can also enjoy your crepes cold if you prefer!

Chicken Crepes

Ingredients

 • 1 whole roasted chicken

 • 2 stalks of leek

 • 500 grams cream cheese

 • 1 thin green onions pack

 • Olive oil

 • Salt

 • Heat a frying pan, anointing with oil and prepare the crepes. Reserve.

 • Discard the chicken skin and shred the meat.

 • Cut the leek into slices and sauté in olive oil. Turn off the heat and mix the chicken and cream cheese.

 • Blanching the green onions with boiling water.

 • Put a spoonful of chicken in the centre of each crepe, close forming a ball and tie with chives.

 • It can be served hot or cold