Chicken and Garlic Crêpes

Gather all necessary components.

Combine the dry ingredients: In a large container, mix together flour and salt. Whisk the wet ingredients: In another large container, blend milk, eggs, and melted butter until well combined. Combine the wet ingredients with the dry ingredients: Whisk egg mixture into flour mixture until a smooth consistency is achieved; cover and refrigerate for 1 hour. Strain the mixture into a clean bowl.

Prepare the cooking surface: Heat a small nonstick skillet or crêpe pan over medium heat; grease the pan with butter. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.

Loosen and flip the crêpe: Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more.

Preheat the oven: Preheat the oven to 350 degrees F (175 degrees C). Prepare the filling: Melt 3 tablespoons of butter in a skillet over medium-high heat; stir in garlic and thyme. Add chicken; cook and stir until heated through, about 5 minutes. Stir in cream cheese until melted and smooth.

Assemble the crêpes: Remove skillet from the heat; spoon chicken mixture evenly into the center of each crêpe and fold over. Place in a shallow casserole dish, overlapping slightly. Melt the remaining 2 tablespoons of butter and drizzle over crêpes.

Bake until warmed through: Cook in the preheated oven until warmed through, about 10 minutes. Sprinkle with parsley before serving.