This crepe recipe is a good use for your leftover rotisserie chicken.
Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
Bake in the preheated oven until golden and bubbling, about 15 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.
Per Serving: 365 calories; protein 32.7g; carbohydrates 21.5g; fat 15.8g; cholesterol 198.9mg; sodium 1020mg.
Eating good breakfast to continue the day has become a good habit. It’s a great way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to take on the morning. Sugar is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feeling full all day , and less likely grab a snack out of the vending machine before lunchtime.
Make fruit a morning habit is easy . Simply put the sweetness in your refrigerator next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.