So, it’s kind of hard to take good, appetizing pictures of crepes, because all the good stuff is on the inside, but let me just tell you, this is one of my new favorite meals. For real. It’s light, and the flavors are just kind of perfect for spring and summer. Know what I mean? Some meals just taste like they’re for certain months, and this is one of them.
Also, I don’t know about you, but to me, crepes always seemed kind of hard to make, but let me reassure you that they’re super easy. If you can make pancakes, you can make crepes. If you’ve never made pancakes, what are you waiting for?! This recipe is my first taste of savory crepes, and I think I like them just as much (if not more) than sweet ones. You can never go wrong with goat cheese, and the slightly lemony chicken goes so perfectly with the cheese and light crepe. You’ll definitely want to add this to your dinner menu sometime very soon, trust me!
1/4 cup milk
1/4 cup water
1 tbsp butter, melted
1/8 tsp salt
1/2 cup flour
1 cup shredded chicken (I used a rotisserie chicken)
juice from 1/2 lemon
1/4 tsp garlic powder
1/4 tsp pepper
2 oz goat cheese
Set the crepe aside on a plate and repeat with the remaining batter. Once the crepes are cooked, add the chicken to the same pan and cook over low to medium heat with the lemon juice, garlic powder, and pepper for about 2 minutes, or just until the chicken has been mixed thoroughly with the spices.
Recipe loosely adapted from Family Circle Magazine, Aug 2014
Do you prefer sweet or savory crepes? Do you have any favorite spring or summer meals?