Savory Crepes are main course crepes filled with a hearty chicken filling. These easy chicken crepes are filled with a simple chicken and bell pepper filling and then folded into pocket squares! Top with fresh dill and a sour cream sauce! Savory Crepes with chicken are appealing and tasty!  

savory crepes filled with chicken

We have a big collection of crepe recipes! With European roots, we enjoy both sweet and savory crepes any time of the day! Try our all-time favorite cheese crepes or Savory Crepes with Mushrooms and Cabbage!

Savory Crepes

This savory crepe recipe with chicken will fill you up! It’s best with a sour cream sauce (sour cream diluted with a splash of milk.) And if you sprinkle some fresh dill over the crepe pockets–are you in for a delicious meal! Make this recipe for a weeknight dinner or explore the French cuisine by trying out a new crepe recipe!

For a crepe breakfast idea, you need to make our cottage cheese crepes (Nalisniki), and if you want to make your own fun filling make our easy crepes recipe and get creative!

A savory crepe batter takes under 5 minutes to beat in a blender or whisk by hand. There is no resting time required which makes it easy. The ingredients are simple and basic and you’ll have a dozen crepes cooking in the skillet without sticking if you follow my crepe tips (below)!

 

Crepe Recipe

One thing to have on hand is a good crepe recipe. There is a ton of recipes for crepes on the web, but this recipe comes from my aunt who doesn’t speak English but is still fluent in Ukrainian. My dad’s sister Nadia makes these by her eyeball, so she’s a pro at making a crepe batter. She returned the favor of fulfilling my request by measuring everything out just for the sake of sharing the exact recipe.

Matter of fact this recipe is in honor of Nadia! The savory filling and crepe batter is both her creation and deserves recognition because she’s a really good cook!

Although the crepe batter calls for a tablespoon of sugar these are not sweet crepes. It just enhances the batter. Kind of like sugar to pizza dough, it’s still savory but delicious!

How To Make Crepes Successfully

Crepe recipes vary. Some call for a few eggs, others call for almost a dozen. The more eggs you add to a crepe batter the more stretchy the crepe. The amount of sugar added to a crepe batter determines the color (more sugar makes browner crepes when cooked in a skillet.) Choose what style of crepes you want and meet somewhere halfway with the number of eggs you use, if you are not sure.

The key to successful crepe making is a good failproof crepe recipe, a non-stick skillet, and a low cooking technique. You do not want to make crepes at a cooking temperature of medium or higher, crepes always need to be cooked at a low to medium temperature!

For savory crepes, I use a 9-inch skillet and an 11-inch skillet for my sweet crepes. Since I only heap or sparingly spread out the filling on either savory crepes it is safe to go with a smaller size. Spreading crepes all over with a cheese filling is better on a bigger crepe as it is then rolled up.

 

Have you made these Savory Crepes? Leave a comment below to share fun and creative ways you filled these crepes!

 

Q&A

What is a Savory Crepe?

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.

Savory vs 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.

How To Make 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. 

Can I Make-Ahead?

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.

Ingredients To Make Savory Crepes?

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.

ingredients for savory crepes; eggs, milk, cornstarch, salt, and sugar with a savory chicken filling

 

What Can You Serve With Crepes?

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

Sweet Crepe Ideas:

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.

How To Store Crepes?

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.

Can You Freeze Crepes?

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.

Can I Substitute Milk?

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.

 

Tips for Making Crepes:

  1. Preheat a non-stick skillet before starting, over low heat. When preheating a skillet beforehand, excess oil will not be needed.
  2. I do not recommend a cast-iron skillet for making crepes. Since a crepe batter is a thin consistency it needs to be spread quickly and cast iron pans can be very heavy.
  3. Make ahead and store in the refrigerator until serving. To reheat, simply toast on each side.
  4. My aunt adds a raw egg to the chicken filling before assembling, however, I do not include that step due to the sensitivity one may have to raw eggs.

More Crepe Recipes:

 

Savory Crepes with Chicken

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 14 crepes
Author: Alyona's Cooking
Savory Crepes are main course crepes filled with a hearty chicken filling. These easy chicken crepes are filled with a simple chicken and bell pepper filling and then folded into pocket squares! Top with fresh dill and a sour cream sauce! Savory Crepes with chicken are appealing and tasty!  

Equipment

  • 9" non-stick skillet

Ingredients

Crepe Batter:

  • 1 1/4 cups flour
  • 2 1/4 cups milk
  • 1 tbsp cornstarch
  • 4 eggs
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 tbsp oil

Savory Chicken Filling:

  • 1 chicken breast (poached and cubed)
  • 1 red bell pepper (diced)
  • 1 onion (diced)
  • 1 carrot (grated)
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper

Instructions

  • how to make a savory crepe batter
    Combine the crepe batter ingredients with a whisk or beat in a blender.
  • To cook crepes, preheat a 9-inch non-stick skillet over medium-low heat. If the pan is pre-heated, you do not need to grease the skillet.
  • how to stack cooked crepes
    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.
  • how to make a savory filling for crepes
    Stack cooked crepes on top of each other on a large plate. Keep at room temperature.
  • how to fold a savory crepe
    Meanwhile, make the chicken filling by sauteing the onion and bell peppers in 5 Tbsp of oil until tender (10 minutes.) Add the salt, pepper, and diced chicken meat. Set aside.
  • how to fold a pocket from crepes
    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.
  • how to toast savory crepes
    Toast on both sides over medium heat until golden.

Notes

  • To Make a Crepe Batter without a blender: place the flour into a large bowl. Add half of the milk to the flour and whisk until the mixture is incorporated. Mix in the remaining milk. Then add the eggs, cornstarch, salt, sugar, and oil to the flour mixture. Whisk all ingredients.
  • In the original recipe, my aunt Nadia adds one raw egg to the chicken filling. Use at one's discretion.  
  • Use a 9-inch skillet

Nutrition per serving

Serving: 1filled crepeCalories: 127kcalCarbohydrates: 14gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 186mgPotassium: 189mgFiber: 1gSugar: 4gVitamin A: 1148IUVitamin C: 12mgCalcium: 60mgIron: 1mg

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Recipe Rating




6 comments

    • Alyana

    Hi
    I have a question, for the filling it’s says 1 egg but in direction it doesn’t get mentioned if it’s a boiled egg ?

      • Alyona’s Cooking

      Hi Alyana, my aunt adds a raw egg to the chicken mixture before filling the crepes. It adds unique flavor but I’d do it at your own discretion.

    • Irene

    successful crepe recipe! Thanks Alyona 🙂

      • Alyona’s Cooking

      That’s good to hear, Irene! Thank you for trying it out!

    • Viktoriya

    Made those last week. And let me tell you best crepes and filling. Thank you so much!!! Love your recipes! Made mash potatoes and salad with bacon olivie and everything is so delicious. Thank you for posting yummines. Can wait to try out your different recipes.

      • Alyona’s Cooking

      Viktoriya, I am so glad to hear that! Thank you for the kind feedbacks:) These are one of my favorite crepes too! I’m am so grateful to have a wonderful aunt who literally measured out the ingredients just for my sake, and now I am able to share them with you:)

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