Savory Crepes? Cheesy Chicken Crepe! | Chef Jean-Pierre
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Hello There Friends! I love Crepes, and not just sweet dessert Crepes! You can make Crepes with so many different toppings and …
Hey Chef JP, Jack and all the other crew. How does it feel to run one of the most wholesome channels on YouTube? Most channels have quite toxic comments, but not here. This is mine, and many orhers' happy place. Great recipe by the way.
Now I know what those shaped dishes are for.😂 I also make crepes when I make Cannelloni, apparently lots of Italians do the same. Thanks for this inspiration.
Thank you Chef for this awesome recipe ! Tried it yesterday and my whole family loved it ! I grew up in the 70s and remember crepe dishes being popular but they were sweet recipes , my favorite modern filling for crepes is Nutella . This filling being savory with chicken, spinach and cheese is absolutely delicious and comfort food extraordinaire! Love your show it is my and my family’s favorite cooking show ( as we all take turns cooking and looking for new recipes ! ) Congratulations on your growing following; it doesn’t surprise me , you’re a great inspiration!
I made these tonight for the first time. So delicious! Next time, I think I’m gonna add a touch of garlic. Thanks Chef Jean Pierre! I will definitely be making these again.
Made this dish tonight and omg it was so good thanks a bunch chef
I just want the cheese sauce!
Ooo La La I remember a crepe I ate in St Barths (St Jean) with scallops… Soooo yummy.
Dear JP,
I follow your cooking recipes and have had a wonderful experience. In this recipe, I have found something missing on the front end that needs to be addressed. I think it was the cheese sauce with milk but no chicken broth? Yes, the broth will add salt but I do not think salt alone will give me the initial flavor I feel is missing. So, in the spirit of JP, I will substitute my chicken pot pie filling to adjust the flavor that I lost. The cheese sauce is pretty basic so I will leave it as demonstrated by you. The filling will get chicken broth to enhance the initial impact of flavor. You are my chef!
Would it work OK if we use Almond flour for the crepe and the cheese sauce?
Chef JP. We love you up here in Newburyport Ma,,❤ much respect !!!!
looks great , id add some peas 70's
The way chef says onion….😂😂😂 I love this show!🥰
what is the name of your knife!
I'm not too sure about this Pope. But I'm a Catholic.
Thanks ❣️…. I'll try🤗
Waoooooh look so yummmy superb recipe mind blowing❤❤🎉❤🎉
I love savory crepes
thank you ❤
Any reason you did not add a little bit of garlic to the chicken crepes or perhaps even a little bit of marsala? Thank you for all your presentations
What a great inspiration for today's cook. I chose shrimp and scallops and only left out the spinach as it wasn't handy. The sauce was the bomb and of course there was butter at every turn. You always make me a hero! Thanks Chef for another wonderful and crowd pleasing dinner!
Hi chef. I love it the way you doing cook
My Vote…Savory Crepes w/Short Ribs!😮😋 (Or Pot Roast even!)🤗
I all ready know I’m gonna ❤️it!!!!!!
Please announce the pan temps you want when pointing your infrared thermometer at pans. Thanks!!!
Delicious recipe 👍
When you rub the sauce all over your body, do you have to plate the food, or can you eat it with your hands hunched over the stove? ❤
Ne pas utliser une pince en metal dans une poele non-adhesive !
Long live Chef J-P 🎉, now we cant live without you 😺😻
When I visited my penpal in France I had ham and cheese crepes. They were so good!
70's also was big on "Quiche"
French burrito 😂
I love you, chef ❤
love… gonna try for sure…
I made these and they turned out perfectly. Thanks Chef. 👍
not nutmeg?
I think your continued insistence on the simplicity in cooking really does take a lot of intimidation out of the work; it makes the process for me much more relaxed and enjoyable. I very much appreciate that Chef.
For my butter 🧈 friends 2 Tbs = 1/2 cup😂😅😊
I would like to have lunch with you one day.
I now can see PBS cooking shows errors now.
Hello Chef…thank you for this beautiful recipe….it looks delicious….❤💐❤
I have learned so much from watching you. I have cook for generals in the Army and restaurants for over 20 years. I've always said one seasoning should not dominate. I've learned some prep tricks also. Your recipes are great, but I don't cook with wine. I don't use margarine only butter. I also forget thinks.
Thank you Chef & Chef Gladys @ MP. Old home week recipe for me. I made so many chicken crepes while working at Magic Pan back in 84-93. Chef is correct on waiting on the crepe batter to age a day., better texture and it develops that tang like buttermilk.