Description
Delicate homemade crepes filled with a flavorful chicken and vegetable mixture, folded into neat squares and toasted to golden perfection. These savory crepes make an elegant yet satisfying meal that’s versatile enough for breakfast, lunch, or dinner.
Ingredients
Scale
- 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)
- 5 tbsp oil (for sautéing)
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Prepare the Crepe Batter: Combine the flour, milk, cornstarch, eggs, salt, sugar, and oil in a bowl. Whisk thoroughly until smooth, or blend in a blender for a more efficient mix. The batter should have a thin, pourable consistency similar to heavy cream. For best results, let the batter rest for at least 30 minutes to allow the flour to fully hydrate.
- Cook the Crepes: Preheat a 9-inch non-stick skillet over medium-low heat. Once the pan is hot, there’s no need to grease it. Pour approximately 1/3 cup of batter into the center of the pan and quickly tilt and swirl the pan to spread the batter evenly across the bottom. Cook for about one minute or until the edges begin to crisp and lift away from the pan. Flip the crepe using a spatula and cook for an additional 30 seconds on the other side.
- Stack and Reserve: As you finish cooking each crepe, stack them on top of each other on a large plate. Keep them at room temperature while you prepare the filling. The stacking helps keep the crepes warm and prevents them from drying out.
- Prepare the Chicken Filling: In a separate pan, heat 5 tablespoons of oil over medium heat. Add the diced onion, grated carrot, and diced red bell pepper. Sauté the vegetables for approximately 10 minutes until they’re tender and aromatic. Add the cubed chicken breast, salt, and pepper to the vegetable mixture. Stir well to combine and heat through, then set aside.
- Fill and Fold the Crepes: Take one crepe and place it flat on a work surface. Spoon a heaping tablespoon of the chicken filling into the center of the crepe. To fold into a square pocket, fold in two opposite sides of the crepe over the filling, then fold in the remaining two sides to create a neat square package. This folding technique helps contain the filling while creating an attractive presentation.
- Toast the Crepes: Return the filled crepe pockets to a skillet over medium heat. Toast them on both sides until golden brown and crispy, about 1-2 minutes per side. This final toasting step adds a wonderful texture contrast between the crispy exterior and the soft, flavorful filling inside.
Notes
- For a make-ahead option, the crepe batter can be refrigerated for up to 24 hours.
- The filling can be customized with different vegetables or proteins.
- For extra flavor, consider adding herbs like thyme or parsley to the filling.
- Crepes can be made in advance and stored between layers of parchment paper in the refrigerator for 2-3 days.
- For a lighter version, the filled crepes can be served without the final toasting step.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 filled crepe
- Calories: 220
- Sugar: 3g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 85mg