Kim's Kitchen

3/4 cup whole milk
3.25 ounces (about 3/4 cup) plus 1 Tbsp. all-purpose flour, divided
2 large eggs
3 tablespoons plus 1 tsp. olive oil, divided
1/2 teaspoon kosher salt, divided
1 1/4 cups onion mixture (onions fried with fresh thyme and salt for 15 mins, add some white wine and evaporate)
1/4 cup cream sherry
1 3/4 cups shredded chicken (from French Onion Roast Chicken)
1 ounce shredded Gruyère cheese (about 1/3 cup)
1/2 cup chopped fresh herbs (such as parsley and chives), divided

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

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

Whisk 1/4 cup herbs into chilled batter. Heat an 8-inch nonstick skillet over medium-low. Brush pan with 1/2 teaspoon oil; add 3 tablespoons batter to pan. Swirl pan so batter covers bottom. Cook until crêpe is almost set and shakes loose, about 1 minute. Flip crêpe; cook 30 seconds. Remove crêpe 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 tablespoons herbs.

Calories 421
 Fat 24g
 Satfat 6g
 Unsatfat 16g
 Protein 19g
 Carbohydrate 27g
 Fiber 2g
 Sugars 5g
 Added sugars 0g
 Sodium 497mg
 Calcium 17% DV
 Potassium 7% DV