Categories: Sandwiches/Wraps

Ingredients

• 3/4 cup whole milk
• 3.25 oz. plus 1 tbsp. all-purpose flour, divided
• 2 large eggs
• 3 tbsp. plus 1 tsp olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 1 1/4 cups onion mixture (from French Onion Roast Chicken)
• 1 1/4 cup cream sherry
• 1 3/4 cups shredded chicken (from French Onion Roast Chicken)
• 1 oz. shredded Gruyere cheese
• 1/3 cup chopped fresh herbs (such as parsley and chives), divided

Directions

1. Combine milk, 3/4 cup flour, eggs, 2 tbsp. oil, and 1/4 tsp salt in a blender. Process until smooth. Cover and chill 1 hour.

2. Heat onion mixture in a large nonstick skillet over medium-high. Stir in sherry and remaining 1 tbsp. flour; cook, stirring often, 3 minutes. Stir in chicken, cheese, 2 tbsp. herbs, and remaining 1/4 tsp salt. Keep warm.

3. Whisk 1/4 cup herbs into chilled batter. Heat an 8-inch nonstick skillet over medium-low. Brush pan with 1/2 tsp oil; add 3 tbsp. batter to pan. Swirl pan so batter covers bottom. Cook until crepe is almost set and shakes loosen, about 1 minute. Flip crepe; cook 30 seconds. Remove crepe from pan; place 1/3 cup chicken mixture down center; roll up. Repeat 7 times with remaining oil, batter, and chicken mixture. Sprinkle with remaining 2 tbsp. herbs.

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