Chicken Pesto Crepes

 

The other night I was craving crepes, but not interested in going to a restaurant, so I obviously had to make them at home.  Turns out they're quite simple and quick.  Prepare your batter, then prepare your fillings.  Cook the batter, fill the crepe, eat.  

Crepe Batter: 1 egg, 1/4 cup flour, 1/3 cup milk

Fillings: Chicken, red onion, corn, pesto sauce, cheddar and goat cheese

That amount of crepe batter made 3 crepes.  Mix all the ingredients and make sure there aren't any lumps.  Then make sure your filling is completely cooked.  I sauteed the chicken, onion, and corn in a  skillet and then added pesto sauce.  Set aside.  

Heat your nonstick skillet over medium heat and lightly butter the bottom.  Add 1/3 of your crepe batter and swirl it around the entire bottom of your pan. 

Once partially cooked, but obviously cooked through on the bottom (about 1 minute), flip. 

At this point, add your filling mixture.  Like with a quesadilla, I start with the cheese so that it will melt and then put my chicken mixture over it. 

Once melted, transfer to a plate by folding however you'd like.  I went for burrito-style rolls, but you can do triangles, folds, whatever your heart desires.