This is a recipe that’s inspired by the crepe trucks at Penn that I used to love! The receipe isn’t exactly the same but its still pretty good and satisfies the craving.

Serves 2 and takes about 30 minutes to make:

Crepe batter: In a large bowl beat a large egg with 1/2 a cup of milk. Slowly stir in 1/2 cup of all-purpose flour until the flour is dissolved and there aren’t any clumps. Add in a teaspoon of salt and sugar and mix. Cover the bowl with plastic wrap and set aside in the fridge to let the air bubbles escape.

Chicken & Vegetables: While the batter sits, take about a 3/4 lbs. of chicken breasts (boneless & skinless) and pat dry with a paper towel. Season liberally with salt and pepper. Heat a pan with a teaspoon of olive oil on medium heat. Once the pan starts to smoke, toss the chicken and brown on both sides (about 3-4 minutes each side).

Remove the chicken from the heat and turn heat to low. Toss in a 2 cups of chopped mushrooms, half a cup of chopped asparagus and half a cup of chopped onions. While the vegetables cook, slice the chicken breasts to 1 inch pieces and toss back into pan. Cook for about 7-10 minutes until chicken is no longer red.

Crepe sauce: While the chicken and vegetables cook, take 2 tablespoons of mayonnaise, a tablespoon of honey-mustard and a teaspoon of soy sauce and mix well into a bowl. Set aside to add to crepes later.

In a medium skillet (or crepe pan) heat a teaspoon of butter on medium heat. Once the skillet is hot, take a large soup ladle and pour out just enough batter to cover the surface of the skillet. The trick is to pour in the center and gently rotate the pan so the batter spreads evenly. Once the crepe browned on the bottom, smear on some of the sauce and add the chicken mix to one side. Slice up some pieces of brie and gently fold the crepe in half. Let the cheese melt before taking it off the pan. Serve with a side of the crepe sauce made above.