BOUNTY GARDENS

Directions

1. Crepe Batter: In a blender, combine flour, milk, eggs, melted butter, salt, and pepper. Blend until smooth. Let the batter rest for 30 minutes.
2. Chicken Filling: In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned. Remove chicken from skillet and set aside. In the same skillet, add onion and garlic, cooking until softened. Add chicken broth, heavy cream, Dijon mustard, and thyme. Stir well and bring to a simmer. Return chicken to the skillet, cover, and let it cook for 10 minutes. Remove from heat and stir in 1/2 cup of Gruyère cheese.
3. Cook Crepes: Heat a non-stick skillet (about 8 inches in diameter) over medium heat. Lightly grease with butter. Pour 1/4 cup of crepe batter into the skillet, swirling to coat the bottom evenly. Cook until the top surface of the crepe is no longer shiny, about 1-2 minutes. Flip the crepe and cook for another 30 seconds. Transfer the crepe to a plate and repeat with remaining batter.
4. Assemble Crepes: Preheat your oven to 400°F (200°C). Spoon a generous amount of chicken filling onto one half of each crepe. Fold the crepe in half to cover the filling, then fold it again into a triangle. Place the crepes, seam-side down, in a baking dish. Sprinkle the remaining Gruyère cheese over the crepes.
5. Bake: Bake for 15-20 minutes, or until the crepes are golden brown and the cheese is melted and bubbly.