Crêpes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
Heat small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately ¼ cup (50 mL) batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crêpes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
Chicken and Garlic Filling: In a skillet, melt 3 tbsp (45 mL) of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tbsp (30 mL) butter and drizzle over stuffed crêpes. Place in preheated 350°F (180°C) oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Garlic Shrimp Filling: In a skillet, melt butter over medium high heat with garlic and thyme. Add shrimp. Cook, stirring for 5 minutes or until heated through. Remove from heat and divide the shrimp mixture into centre of each crepe and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350°F (180°C) for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
(Crepe with Garlic Shrimp Filling, Nutrients Per Serving: Protein: 8 grams, Fat: 7 grams, Carbohydrate: 7 grams, Calories: 126, Fibre: 0, Sodium: 136 mg)
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