6:00AM Girlfriends
6:30AM Girlfriends
7:00AM Girlfriends



  • For the Filling
  • 2 tablespoons avocado oil
  • ½ cup diced onions
  • 2 chicken breasts chopped
  • 2 tablespoons EssieSpice Coco For Garlic Sauce
  • ½ cup chicken stock optional
  • Salt to taste
  • Black pepper to taste
  • For the Crepes
  • 3 eggs beaten
  • 17 oz of oat milk
  • 1 tablespoon sugar
  • Pinch salt
  • 10 oz of flour
  • ½ cup boiling water
  • 3 tablespoons avocado oil, optional
  • Butter to coat the pan
  • 3 cups Gruyere cheese
  • Parsley for garnish optional


Preparation for the Filling 1. In a medium pot, heat two tablespoons of oil 2. Add diced onions and chopped chicken into the pot. Season with salt and pepper. 3. Pan fry till slightly brown. 4. Add EssieSpice Coco For Garlic Sauce and continue frying. 5. Add chicken stock (if needed) to chicken and allow to cook for about 15 minutes on medium. Drain and set aside to cool when done. Preparation for the Crepe 1. Heat oven to 360 degrees F. 2. In a medium bowl, whisk together eggs, milk, sugar, and salt. 3. In another bowl whisk together flour, sugar, and salt. Gradually add flour and continue whisking until smooth. 4. Pour in water and oil and continue mixing. 5. In our crepe pan, over medium heat, add the butter. Once it melts, spoon about a ladle of batter into the center of the pan and allow it to spread over the entire pan. It helps to move the pan around so the batter will spread out. 6. Cook for about a minute until you see edges start to firm up and brown. Flip with a rubber spatula and allow to cook for another minute on the other side. 7. Once you have your crepes, place one or two onto a sheet tray and fill the bottom with our chicken and ¼ cup of cheese. Fold the crepe over in half or leave it open so the cheese can melt in the oven. 8. Place the crepes in the oven for 6-8 minutes. If you left the crepe open then place another layer on top and cut into four pieces. Garnish with fresh parsley and serve right away.