Savory Chicken & Tomato Crepes with Herb Aioli

1.Prepare the Crepe Batter: In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and salt. In a separate bowl, whisk the milk, eggs, and melted butter until combined.

2.Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients while whisking continuously until a smooth, thin batter forms. Let the batter rest at room temperature for 10 minutes.

3.Make the Herb Aioli: While the batter rests, combine the Greek yogurt, minced garlic, minced parsley, lemon juice, salt, and pepper in a small bowl. Mix well until smooth. Cover and refrigerate until serving.

4.Cook the Crepes: Heat a 6-to-8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the center of the hot pan, quickly tilting and rotating the pan to spread the batter thinly and evenly across the bottom.

5.Cook for 1-2 minutes until the edges look dry and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds. Slide the finished crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly between each crepe.

6.Prepare the Filling: In a medium bowl, gently toss the shredded rotisserie chicken with the diced tomatoes, minced parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Do not overmix.

7.Assemble the Crepes: Lay a crepe flat. Spoon about 1/4 cup of the chicken and tomato filling across the center. Fold the crepe into thirds (like a letter) or simply fold it in half.

8.Serve immediately as a post-lunch snack, accompanied by a generous dollop or drizzle of the chilled Herb Aioli.