Stuffed-pocket-blini-crepes-chicken-blinchki-ukrainian-russian crepes-light yellow crepes-delicate-don't tear easy-delicious

These stuffed chicken crepes were requested from my aunt who eyeballs her crepes. So when I asked her if she can take the time to actually write down the ingredients the next time she was to make them she did just that! God bless her good heart! I am so lucky to have this recipe and share it with you because I think her blinchki (crepes) are perfect!

Chicken Stuffed Crepes:

These crepes get light yellow in color and have the perfect texture as they don’t tear that easily. The cornstarch is the key ingredient for preventing any tears. These crepes hold up very nicely, which is great for fillings like meat or cabbage.

I also like that the sweetness is just right to these crepes which makes them very versatile and good for meat and veggie fillings. The key to making these light in color is to cook these over low heat and flip them when the sides start to crisp up slightly, otherwise, they can tear during flipping if you attempt to flip them too soon and they can also get light brown if cooked over too high of heat. So temperature and the timing on flipping are very important.

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Ingredients for Stuffed chicken crepes;IMG_7457 How to make CREPES:

2 1/4 cups milk
1 1/4 cups flour 

1 tbsp cornstarch
1/4 tsp salt
1 tbsp sugar
1 tbsp oil
4 eggs

How to make stuffed chicken crepes:

1.) Bring a medium-sized saucepan with water halfway full to a boil; add chicken breast. Reduce heat and continue boiling over medium heat for 20 minutes. When the chicken has cooked through remove; cool and dice.

2.) TO MAKE BATTER FOR CREPES:  place flour into a large bowl. Add HALF of the milk to the flour and whisk until the mixture is incorporated. Then add the eggs, cornstarch, salt, sugar, and oil to the flour mixture. Whisk all ingredients thoroughly and add the remaining milk.

blini 1

The batter should be silky and slightly thick. It should stream down when you pour from a ladle. (It shouldn’t be thick as in hard to whisk.)

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3.) Heat a medium-size non-stick pan (about 9″ in diameter) over low heat. (Mine was set on number two from my stove settings. Do not set on the lowest setting just a tad more from low.) Lightly grease the pan and ladle 1/3 cup of batter to the preheated pan. Make sure your pan is preheated. Quickly swirl the pan from side to side to evenly coat the pan. When sides look like they are slightly crisping, carefully flip over using a spatula. Please keep your eye on each crepe you do not want to walk away from the stove.

collage blini 2

4.)Transfer crepes to a large plate and continue working with the rest of the batter, stacking crepes on the plate. When crepes are done (I made 14 crepes from this recipe) set aside.

5.) Wash the bell pepper and remove any seeds; finely dice bell pepper & onion. Grate washed and peeled carrot; set aside.

saute blini

6.) Heat 5 tbsp of oil in a large non-stick skillet over med-high heat. Add bell pepper, onion, and grated carrot to the pan and sauté until veggies are tender. Then add the salt, pepper, and diced chicken and continue to sauté for another minute or so. Transfer sauté to a medium bowl and allow it to cool.

7.) To fill the crepes spread 1 heaping tbsp of filling in the center of each crepe. Starting from the sides, fold in each side of the crepe towards the center. Then fold in the top towards the center and the bottom towards the center to form a little pocket.

last step blini

You can eat the crepes after you fold them but I highly recommend frying them over medium heat in some oil to crisp them up. That’s totally optional though, ENJOY!

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Stuffed Chicken Crepes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 14 crepes
Author: Alyona's Cooking
These stuffed chicken crepes were requested from my aunt who eyeballs her crepes. So when I asked her if she can take the time to actually write down the ingredients the next time she was to make them she did just that!

Ingredients

Crepes:

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

Chicken Filling:

  • 1 chicken breast
  • 1 red bell pepper
  • 1 onion
  • 1 carrot
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 egg

Instructions

  • Bring a medium-sized saucepan with water halfway full to a boil; add chicken breast. Reduce heat and continue boiling over medium heat for 20 minutes. When the chicken has cooked through remove; cool and dice.
  • TO MAKE BATTER FOR CREPES: place flour into a large bowl. Add HALF of the milk to the flour and whisk until the mixture is incorporated. Then add the eggs, cornstarch, salt, sugar, and oil to the flour mixture. Whisk all ingredients thoroughly and add the remaining milk.
  • Heat a medium-size non-stick pan (about 9" in diameter) over low heat. (Mine was set on number two from my stove settings. Do not set on the lowest setting just a tad more from low.) Lightly grease the pan and ladle 1/3 cup of batter to the preheated pan. Make sure your pan is preheated. Quickly swirl the pan from side to side to evenly coat the pan. When sides look like they are slightly crisping, carefully flip over using a spatula
  • Transfer crepes to a large plate and continue working with the rest of the batter, stacking crepes on the plate. When crepes are done (I made 14 crepes from this recipe) set aside.
  • Wash the bell pepper and remove any seeds; finely dice bell pepper & onion. Grate washed and peeled carrot; set aside.
  • Heat 5 tbsp of oil in a large non-stick skillet over med-high heat. Add bell pepper, onion, and grated carrot to the pan and sauté until veggies are tender. Then add the salt, pepper, and diced chicken and continue to sauté for another minute or so. Transfer sauté to a medium bowl and allow it to cool.
  • TO FILL THE CREPES: spread 1 heaping tbsp of filling in the center of each crepe. Starting from the sides, fold in each side of the crepe towards the center. Then fold in the top towards the center and the bottom towards the center to form a little pocket.

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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, that would be a raw egg.

    • 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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