Savory and Sweet Crepes with Belgian Boys, Easy & Delicious!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

chicken breasts

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Melt a pat of butter in a large skillet over medium to medium-low heat.

Peel, chop, and dice onion and garlic, then add to the skillet to sauté until soft.

Thaw frozen spinach in the microwave for 3 minutes, then strain out excess liquid using a bowl and a wooden paddle.

Grate a carrot over the skillet, or use julienned carrots or a food processor for convenience.

Add thawed spinach to the skillet, then season with salt and pepper.

Rinse canned chicken and add it to the skillet, stirring to warm it up.

Add parmesan cheese to the skillet and stir until melted while preparing the sauce.

In a separate small skillet, melt another pat of butter, then sprinkle in flour to create a roux, whisking until lumpy.

Gradually add milk while whisking to remove lumps, then season with salt, pepper, and more parmesan cheese.

Taste the sauce and adjust seasoning if necessary, then mix some sauce into the filling.

Take crepes from the box and fill each with the chicken filling, rolling them up and placing them in a greased pan.

Cover the crepes with the remaining sauce and bake in the oven at 375°F for about 15 minutes.

For the ham, cheese, and egg crepe, microwave a crepe for 15 seconds to soften it.

Scramble 2 eggs and place a slice of cheese and a slice of deli ham on the crepe, then add the scrambled eggs.

Roll up the crepe and place it in a preheated toaster oven at 375°F until the cheese is gooey and melty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens