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savory crepes filled with chicken

Savory Crepes with Chicken

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 14 crepes
Author: Alyona Demyanchuk
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!  

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, carrot, 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