01
Step 1
In a blender, combine the milk, flour, eggs, melted butter, and a pinch of salt until everything’s smooth. Let the batter rest for about 15 minutes while you get things ready. Heat a 12-inch nonstick skillet over medium heat and lightly spray it with cooking spray. Pour in about half a cup of batter, tilting the pan so the batter spreads evenly across the bottom. Cook until the edges start to look golden and the bottom is nicely browned, around 2 to 3 minutes. Gently loosen the edges with a spatula, then quickly flip the crepe using your fingers or the spatula, and cook for another minute.
02
Step 2
Slide the cooked crepe onto a plate and keep it warm by stacking the crepes as you go, spraying the skillet before each new one. In another pan, melt some butter over medium-high heat and sauté the spinach and shallots until they’re soft and fragrant, about 3 minutes. Add the cooked chicken, stirring everything together until heated through, which should take another 3 to 4 minutes. Set this filling aside.
03
Step 3
Spread a couple of tablespoons of Brie cheese over each crepe, then spoon the chicken and spinach mixture on top. Fold the crepe in half and place it back in the skillet just long enough for the cheese to melt. Once warmed through, remove it from the pan and roll it up into a cone shape to serve.
