Start by gathering all your ingredients. In a blender, combine eggs, milk, water, flour, butter, and parmesan cheese. Pulse for 15 to 20 seconds until the mixture is smooth. This step is crucial as it ensures no lumps in your batter, leading to perfectly silky crepes.
Once blended, tap the blender cup down on the counter to break any bubbles. This helps achieve a smooth texture for your crepes, which are essential for rolling.
Heat a large non-stick skillet over medium-high heat. Add a little butter or oil if desired. Pour 1/4 cup of the batter into the pan, swirling it around to create a thin layer. The heat should be just right—too high, and the crepes will burn; too low, and they won’t cook properly.
As the crepe cooks, you’ll see the edges start to lift and the center set. This should take around 30 to 60 seconds. Carefully flip the crepe using a spatula and cook for another 30 to 60 seconds on the other side until golden brown.
Transfer the cooked crepe to a plate lined with parchment paper, which will help prevent sticking. Repeat this process with the remaining batter until it’s all used up. You should have several crepes ready for filling!
Now that your crepes are set, turn on the oven broiler to high. Line a baking sheet with parchment paper to prepare for the assembly of your quesadillas.
Take one crepe and layer one half with a generous portion of sliced grilled chicken, roasted red bell peppers, and white cheddar cheese. The cheese is key here; it will melt beautifully during the broiling stage.
Fold the crepe over to enclose the filling, creating a half-moon shape. This is where the magic happens—the flavors meld together, and the cheese starts to work its gooey magic.
Repeat the process with the remaining crepes and filling. Place the folded crepes onto the prepared baking sheet.
Cover the baking sheet with foil and place it on the bottom rack of the oven under the broiler for about three minutes until the cheese is melted and bubbly. This step ensures your quesadillas are warm and inviting.
Lastly, remove the baking sheet from the oven, uncover, and serve immediately. These Grilled Chicken and Roasted Red Peppers Crepe Quesadillas are best enjoyed fresh, with perhaps a side of salsa or sour cream for dipping!
