Prepared With

Stuffed Crepes


For the Crepes

(Makes 6-8 crepes)

¾ cup Oat Flour (gluten-free or regular)

2 large eggs

¾ cup whole milk

1 tablespoon honey

1 tablespoon neutral oil

Oil for greasing the crepe pan

For the Stuffing:

1 package Crescent Southwest Style Seasoned Chicken Breasts

3 tablespoons oil

1 pack thin sliced mozzarella cheese

4-5 thinly sliced baby carrots

2-3 thinly sliced green onions


For the crepes:

  1. In a mixing bowl, add all the ingredients for the crepes, whisk together to get a thin batter mix.
  2. Heat a non-stick crepe pan (8inch) and brush with oil (low heat)
  3. Pour about ¼ cup of batter and tilt the pan so the batter spreads out in a thin layer.
  4. Cook one side for about 1 minute. Flip and cook the other side, small bubble will begin to appear on the surface.

Prepare the Chicken:

  1. Heat oil in a pan and place the seasoned chicken, cover the pan and cook one side, turn over and cook the other side.
  2. Once cooked, cut the chicken pieces into smaller slices and set aside.

To combine:

  1. Place the crepe on a non-stick pan, brushed with oil.
  2. Place the thinly sliced mozzarella cheese in the center. Layer with sliced chicken and vegetables.
  3. Fold the crepe over into a square. Brush with oil all over the folded crepe. Carefully flip the stuffed crepe and cook the other side. Repeat with the other crepes and stuffing and this appetizer is ready!

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