Savory Chicken and Cabbage Crepes
Ingredients
Tap the ingredients you have on hand
- For Crepes:≈ $0.80
- 1 cup flour≈ $1.00
- 2 large eggs≈ $0.80
- 1/2 cup milk≈ $0.65
- 1/2 cup water≈ $0.25
- 2 tbsp melted butter≈ $0.65
- Pinch of salt≈ $0.25
- For Filling:≈ $0.80
- 1 tbsp olive oil≈ $0.15
- 2 cups finely shredded cabbage≈ $2.40
- 1 clove garlic, minced≈ $0.10
- 1.5 cups cooked Rotisserie Chicken, shredded≈ $5.30
- 1/4 tsp dried rosemary≈ $0.10
- Salt to taste≈ $0.25
- Pepper to taste≈ $1.10
- 2 tbsp fresh parsley, chopped (for garnish)≈ $0.15
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
For Crepes: In a large bowl, whisk together flour, eggs, milk, water, melted butter, and salt until smooth. Let batter rest for 10-15 minutes.
- 2
Heat a non-stick crepe pan or skillet over medium heat. Lightly grease if necessary. Pour about 1/4 cup batter into the pan, swirling to coat the bottom thinly and evenly. Cook for 1-2 minutes per side, until golden. Stack cooked crepes on a plate and keep warm.
- 3
For Filling: Heat olive oil in a skillet over medium heat. Add shredded cabbage and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- 4
Add minced garlic, shredded chicken, and rosemary to the cabbage. Cook for another 3-5 minutes, stirring well.
- 5
Season the filling with salt and pepper.
- 6
To Assemble: Lay a crepe flat. Spoon about 1/4 to 1/3 cup of the chicken and cabbage filling onto one side of the crepe. Fold or roll the crepe around the filling.
- 7
Serve immediately, garnished with fresh parsley.