For crepes, beat in one egg into a deep bowl, season with a pinch of salt. Whisk nicely using a whisk or a mixer. Pour milk and water, whisk once again. Sift the flour to the mixture and give the batter the last whisk. Make sure to get rid of all the lumps. The fluid should be smooth for the best result. Let the batter rest for 15-20 minutes before making crepes.
Lightly grease a non-stick pan and let it heat on medium setting of the stove. Take a full ladle of batter and evenly distribute it over the surface of the pan by swirling motions. Cook on each side until golden.
Make crepes by using all the batter. Stack them on the flat plate.
For the filling, cut chicken breast into small pieces. Cook them in oil on high heat until cooked through. Add salt only at the end of the process, so that chicken meat stays juicy. Here you can also add some extra seasoning, for example, the mix of your favorite dried herbs.
While chicken is cooking on the stove, combine half-and-half cream, grated light cheese, and crushed garlic cloves in a deep bowl. Add marjoram to the mix and nicely whisk the mixture.
Add spinach to the skillet with the chicken and cook for a minute constantly stirring the mixture. Pour the creamy sauce into the skillet.
Let it cook for 2 to 5 minutes until the sauce becomes thick. Add salt and freshly ground black pepper.
Place a heaped tablespoon of the filling in the center of the crepe and then roll it in the desired shape.
Place all the rolled crepes with filling in a casserole dish and sprinkle grated hard cheese over.
Bake chicken crepes for 10 minutes in the preheated oven at 350ºF/180°C or until cheese melts. Serve still warm!
*calories per 100 g
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