YIELD: 15 crepes
TOTAL TIME: 1 hr 20 min
In a blender, combine all of the ingredients, liquid first followed by the dry, to avoid any flour getting stuck at the bottom not mixed and pulse at 10 second intervals until smooth.
Refrigerate batter for 1 hour. This allows the bubbles to subside and the flour to absorb the moisture so the crepes will be less likely to tear during cooking. *The batter will keep for up to 48 hours.
Heat a crepe pan or other small non-stick pan to medium. Add butter to coat.
Pour a scant ¼ cup of batter into the center of the pan and swirl quickly to spread evenly.
Cook for 15 - 30 seconds and flip. Cook for another 10 seconds and remove to a plate so they can cool.
Store in the refrigerator for several days or in the freezer for up to two months.
Heat oil in a large pan over medium heat. Add mushrooms and asparagus, sprinkle with salt, and cook for 5 minutes, stirring.
Add chicken and spinach, stir for 1-2 minutes to warm. Season lightly with salt and pepper. Remove from pan.
In the same pan, melt butter, add flour, cook and stir for about 1 minute to form a roux.
Pour milk into the pan with the roux gradually, while whisking. Stirring constantly, on medium high heat until the mixture thickens about 2 minutes.
Set a third of the sauce aside for drizzling over the top of the finished crepes.
Add Parmesan cheese and chicken mixture to the rest of the sauce in the pan. Stir to combine. Season with salt and pepper as needed.
Spoon about a ¼ cup of filling onto a crepe and sprinkle with Gruyere cheese. Roll or fold crepe and top with a drizzle of warmed up sauce.
Combine heavy whipping cream and sugar in the bowl of an electric mixer and whip until the cream thickens.
Spread a large spoonful of Nutella on the lower third of the crepe.
Add a handful of strawberries and bananas and a few dollops of whipped cream.
Roll up or fold the crepe and top with more whipped cream and fruit.
For garnish, heat up some nutella in a small dish in the microwave for about 30 seconds and drizzle over the crepes.
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