This is the perfect finale to a three-meal big-batch feast. Making French Onion Roast Chicken on one night will give you plenty of leftovers for Thai Chicken Pizza the night after, and this recipe the night after that. And the dishes are so varied in flavor your family won't get tired of them! 

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Credit: Greg DuPree

Recipe Summary test

25 mins
1 hr 20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

421 calories; fat 24g; saturated fat 6g; protein 19g; carbohydrates 27g; fiber 2g; sugars 5g; sodium 497mg.