Don’t be chickin’, fire up the oven and throw a few of these bad boys on. 

Serves 4 persons

Cooking time: 0 minutes

Don’t be chickin’, fire up the oven and throw a few of these bad boys on. 

Dang Fine Chicken Crepes



  • 3 whole eggs
  • 185ml milk
  • 130g flour


  • 190g shredded Fire & Smoke Chicken
  • 150g Fire & Smoke Ham, chopped into small pieces
  • 100g shredded Swiss or Gruyère cheese

Hollandaise Sauce: 

  • 3 egg yolks
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • 114g unsalted butter, cut into pieces


  1. Heat oven to 175°C/350°F/gas mark 4.
  2. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  3. In large bowl, beat eggs and milk with whisk until well combined. Add flour and sugar, stirring with whisk until no lumps remain.
  4. Heat 6- to 8-inch skillet over medium heat.
  5. Add 1/2 teaspoon oil and rotate to coat bottom of skillet.
  6. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom.
  7. Cook until light brown and edges start to curl up, about 2 minutes. Run wide spatula around edge to loosen; turn and cook other side until light brown.
  8. Repeat with remaining batter, adding oil to skillet as needed.
  9. Stack crepes, placing waxed paper between; keep covered.
  10. In medium bowl, toss chicken, ham and cheese.
  11. Divide filling among crepes; roll up.
  12. Place seam side down in baking dish.
  13. Bake uncovered for 15 minutes or until warm.
  14. Meanwhile, in 1.5-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk.
  15. Add salt and 57g of the butter.
  16. Heat over very low heat, stirring constantly with whisk, until butter is melted.
  17. Add remaining 57g butter.
  18. Continue stirring vigorously until butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and the sauce thickens without curdling).
  19. If sauce curdles (begins to separate), add about 1 tablespoon boiling water and beat vigorously with whisk until smooth.
  20. To serve, place crepes on individual plates.
  21. Top with hollandaise sauce. Garnish with parsley. Then dive right in.


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