A delightful twist on classic chicken crepes, featuring a flavorful vegetable filling and a creamy sauce.
Combine the flour, baking powder, and salt in a mixing bowl.
Sift the dry ingredients to ensure a smooth batter.
Add the milk, egg, and melted butter to the dry ingredients and whisk until smooth.
Let the batter rest for 10 minutes to allow the flour to hydrate.
Heat a lightly buttered skillet over medium heat. Pour a small amount of batter and swirl to coat the bottom.
Cook each crepe until lightly browned on both sides, about 1-2 minutes per side.
Sauté the carrots, celery, and onion in a skillet until tender.
Cut the vegetables into small, even pieces for uniform cooking.
Combine the cooked chicken, sautéed vegetables, and a small amount of gravy in a bowl.
Add just enough gravy to coat the filling ingredients without making it too wet.
Melt butter in a saucepan, stir in flour and salt, and cook until bubbly. Gradually add chicken broth, stirring constantly until thickened.
Cook the gravy over low heat to prevent lumps.
Place a portion of the filling on each crepe, roll up, and arrange seam-side down in a baking dish.
Ensure the crepes are tightly rolled to keep the filling intact.
Pour the remaining gravy over the crepes and bake at 350°F for 20 minutes.
Cover the dish with foil if the crepes start to brown too quickly.
Serve the crepes warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
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