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5 from 25 votes

Chicken Crepes

The crepes are like crepes —- soft and yummy. Filling has spices, herb and few green veggies to add more bite to the dish. We all love it!!!
Course Dinner Recipes
Cuisine French, World
Keyword Savory Chicken Crepe Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 rolls
Calories 435kcal

Ingredients

Crepes Batter:

  • cup milk
  • ¼ cup water
  • 1 cup flour
  • 3 eggs
  • 2 tablespoon butter
  • ¼ teaspoon salt
  • Oil to grease pan

Chicken:

  • 400 grams boneless chicken
  • ½ tablespoon garlic paste
  • ½-1 tablespoon green chilli skip for non-spicy
  • 2 tablespoon oil
  • Salt to taste

White Sauce:

  • 6 tablespoon oil
  • 1 tablespoon garlic chopped
  • 7 tablespoon plain flour
  • ¼ teaspoon oregano powder
  • ¼ teaspoon black pepper powder
  • 1 chicken bouillon cube see notes
  • cups milk

Vegetables:

  • 1 large stalk green onions finely chopped
  • 1 medium capsicum finely chopped
  • 3-4 medium green chillies finely chopped (skip for non-spicy)
  • 100 gram cheddar cheese for topping
  • ¼ teaspoon dried oregano for garnish

Instructions

Make Batter

  • First, pour milk into a blender and then the remaining ingredients. Blend all into a thin batter. Keep the batter in the fridge to chill for 30 minutes.

Cook Chicken

  • In a pan, fry garlic and green chili paste for a minute then add chicken. Cover and cook for 10 minutes until chicken is tender and water dries.

Make White Sauce Filling

  • In another pan, fry the garlic for a minute, then add flour, oregano powder, chicken bouillon cube, and pepper. Fry for a minute or two until fragrant.
  • Gradually, add milk and mix until there are no lumps. Turn off the heat if needed. Then, add the remaining milk and cook on low heat until the white sauce is thick.
  • Now, add chicken and vegetables to the white sauce. You can also add chopped chillies for a bit of spice, optional.

Make Crepes

  • Heat a non-stick pan and grease it with a few drops of oil. Pour about ⅓ cup of the batter and tilt the pan to spread it evenly. Cook for about a minute until the edges start to dry and turn dark, then flip and cook for another 30 seconds. Repeat until all the crepes are cooked.

Assemble

  • Add about ½ cup of the creamy chicken filling onto each crepe. Fold the top and bottom edges, then fold the sides and roll it like a burrito. (Watch video)
  • Place the rolled crepes carefully in a casserole dish. Spread the remaining chicken filling on the top, if any. Sprinkle cheddar cheese on top.
  • Heat the casserole in the oven until thoroughly heated about 10-15 minutes at 300 F. When the cheese is melted and broil for 5 minutes until the cheese is lightly golden. Serve hot and enjoy.

Video

Notes

  • Veggies: You may add mushroom, corn, olives, jalapeno, and broccoli to your white sauce. Of course, you need to reduce other veggies and add your favorite ones.
  • Cheese: is added only on the top but if want a very cheesy crepe, add cheese to the filling as well.
  • Leftover chicken: You can use any leftover chicken like a rotisserie as well.
  • Make ahead: You can assemble the dish a day ahead and store it in the fridge. Remove from the fridge 2 hours before serving so it is at room temperature before baking.
  • No Bake: If you don’t have an oven just melt cheese by heating it in a microwave oven.

Nutrition

Serving: 1roll | Calories: 435kcal | Carbohydrates: 26g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 475mg | Potassium: 475mg | Fiber: 1g | Sugar: 8g | Vitamin A: 473IU | Vitamin C: 3mg | Calcium: 293mg | Iron: 2mg