Honey Pepper Chicken Stuffed Savory Crepes
I put these together when I wanted dinner to feel warm, soft, and a little more special than another pan bake. The crepes stay tender around the edges, the chicken stays juicy, and the honey pepper cottage cheese filling turns creamy in the middle with the loveliest sweet savory finish. They feel cozy, simple, and beautiful tucked into a baking dish.
Ingredients:
6 prepared crepes
1 pound cooked shredded chicken
1/2 cup cottage cheese
1/3 cup grated Parmesan
1/2 cup shredded mozzarella
1 tbsp honey
1 tsp black pepper
1 tsp garlic powder
Methods:
Heat oven to 375 F and grease a baking dish lightly.
Mix chicken, cottage cheese, Parmesan, mozzarella, honey, black pepper, and garlic powder until creamy.
Spread filling down the center of each crepe in an even line.
Roll each crepe neatly and place seam side down in the dish.
Spoon a little extra filling over the tops if you want them extra creamy.
Bake 16 to 20 minutes until hot through and lightly golden in spots.
Rest 3 minutes so the filling settles inside the crepes.
Serve warm while the edges stay soft and the centers stay rich.
Nutrition: 268 kcal | 11 g fat | 15 g carbs | 28 g protein
