Savory Crepes With Chicken

A Savory Crepe is a flavorful thin pancake suitable as a main dish entree. The crepe batter is similar to a thin pancake consistency and is ladled into a pan to cook. Cooking time is very quick and can be prepared to any size you desire. Savory fillings include vegetables, meat, herbs, and grains.

Some of the traditional Savory Crepes are French Crepes made with buckwheat flour, however, chicken crepes or the chicken florentine crepes make great savory crepes too.

Crepes can be served any time of the day, including a savory brunch, fun breakfast idea, or filling dinner! Serve it with a tossed salad for lunch or turn it into a dessert by adding a sweet filling like jam or Nutella! You can also add more sugar to taste, for a sweet crepe.

A Savory Crepe is a non-dessert food. Whereas sweet crepes are sweetened and usually hold sweeter fillings like cream cheese, Nutella, or fruit spreads. Both crepe recipes are prepared similarly, only decrease the sugar for savory crepes.

To make crepes, you want to prepare a batter and filling.

1. Combine the crepe batter ingredients with a whisk or beat in a blender.
2. To cook crepes, pre-heat a 9-inch non-stick pan over medium-low heat. If the pan is pre-heated well you do not need to grease the skillet.
3. Ladle a scant 1/3 cup of crepe batter directly in the pan and quickly swirl around to coat the bottom of the skillet. Cook for a minute or until the edges crisp up. Flip and continue to cook for 30 seconds.
4. Stack cooked crepes on top of each other on a large plate. Keep at room temperature.
5. Meanwhile, make the chicken filling by sauteing the onion and bell peppers until tender (10 minutes.) Add the salt, pepper, and diced chicken meat. Set aside.
6. To fold savory crepes, place a heaping tablespoon of filling into the center of each crepe. Fold in both sides and then again from the opposite ends, to create a square pocket.

What’s In Chicken Crepes? The main ingredients found in these savory crepes are eggs, milk, spices, cornstarch, flour, and oil. Filling: chicken, bell pepper, onion, carrot, spices. 

Yes! Savory Crepes can be prepared, and filled before storing in the refrigerator. Toast both sides in an ungreased skillet to reheat and serve. I do not recommend stacking the unfilled crepes to refrigerate, they will stick together once cooled.

You can freeze each crepe layer between parchment paper for extended use.

Thin crepes may look like a tender project easily prone to tearing, but I tell you these crepes are sturdy and durable making them perfect to fill!

• Eggs- large or extra large
• Milk- whole milk
• Flour- all-purpose flour is best
• Spices: salt and sugar flavor the crepe batter. Although some sugar is used in the batter these are not sweet crepes.
• Cornstarch- to strengthen the egg batter
• Oil: use a tablespoon
• Meat Filling- a savory blend of vegetables and chicken makes this filling simple and hearty.

Serve these chicken crepes with;

• Sour Cream Sauce (sour cream diluted with a splash of milk.)
• Melted Butter and Herb sauce
• Fresh Dill or green herbs of choice
• White Bechamel Sauce with fresh garlic
• Additional Vegetables like sauteed mushrooms
• Cheese such as a good melting cheese or cheese sauce

To make sweet crepes simply add an additional 1/4 cup of sugar to the crepe batter and fill with desired sweet toppings;

• Lemon Wedges and White Sugar (Parisian classic combo)
• Nutella
• Fruit Spreads
• Fresh Berries
• Cream Cheese Filling

Dust powdered sugar, whipped cream, or a mascarpone frosting over the crepes for a beautiful presentation! Try our Cheese Crepes for a delicious sweet dessert with a cup of tea or coffee.

Crepes can be stacked on top of each other when stored at room temperature. Which means you would have to fill them towards the evening. If you refrigerate a stack of unfilled crepes they will stick. There is a solution like greasing each layer or greasing the pan when cooking each crepe, however, I find that to be excessive amounts of grease that’s unnecessary in making crepes.

Crepes will hold well in the refrigerator, once filled. That is because each delicate layer is not clung, to the other when in a stack. Avoid storing crepes in a melted butter sauce as butter hardens once chilled.

Storing: Store prepared and filled crepes in the refrigerator for up to 3 days.

Reheat: preheat a non-stick skillet over medium heat. Toast each side of the filled crepe on both sides. Serve with a sour cream sauce and fresh dill.

Yes! To freeze cooked crepes, stack each cooled crepe between parchment paper and stack it into a freezer bag. Keep frozen for up to 3 months.

Thaw in the refrigerator before handling and filling.

Any type of milk can be substituted for whole milk. Use half and half or even diluted cream or milk with water. Soy milk or almond milk can probably be substituted.