Chicken stuffed crepes will have you melting your mouth for more! They are so flavorful and absolutely delicious served with sour cream!
Let’s be real here: this easy crepe recipe is a hidden secret weapon in the recipe book. They pull together quickly, and easily can be made into either a savory or sweet treat, blending in wherever necessary but holding the whole operation together. That’s right! The humble crepe is a superpower at any meal. It may not be one of the most popular recipes, but for sure it’s one of my favorites with that yummy filling. It’s a great brunch dish and is also a good way to use leftover chicken.
I like to go to coffee shops and order a filled crepe there. It’s a great way to taste the flavors that others like to put in their recipes and look at all of the fun combinations that can be created with crepes! Of course, I can’t resist in making my own crepes at home, too. I grew up enjoying my mom’s chicken crepe recipes. When the filling was all gone and there were leftover crepes waiting to be filled, we would save them for the next day and make crepe pockets for breakfast with raspberry jam. The tastes of my childhood always give me good memories.
Savory crepes may be new to some, but in Slavic culture they’re very common. This savory crepe recipe is a classic one, filled with chicken filling and enjoyed with a sprinkle of green onions on top. It’s a classic childhood recipe for me. We loved to enjoy my mom’s delicious crepes with sweet filling, savory filling, or just on their own. These savory chicken crepes are quite simple to create, especially since crepe batter is the easiest to make!
Tuck, Fold and Roll
Now the crepe recipe is considerably straightforward: throw the ingredients into a blender, pour a thin layer onto the pan, flip, and done. The chicken meat is simple, too. Fry, grind, and just add to the homemade crepes. Where the questions arise is in the folding process. How are we supposed to make the folds to make these crepes look like the perfect mini burritos they are? Thankfully, I’ve added a really simple run-through in the steps portion of this recipe. It’s just a tuck, fold, and roll!
What kind of chicken works best here?
Chicken breast or chicken thighs are the best option for these crepes. I like to use thighs since they are more tender. I would discourage the use of rotisserie chicken since it has certain spices that don’t mix well with the flavors of these easy chicken crepes.
You may be asking another question: did you say that crepes can be made into almost any part of the meals of the day? That’s right! This crepe recipe can easily be the appetizer, while dessert is dominated by this crepe cake. Breakfast is easy to pull together when you have this crepe recipe with toppings (really, it’s the only one you will ever need) and a treat to enjoy with coffee or tea would be these cheese crepes: Simple Crepes with Cheese Filling.
Here are some more tasty recipes you’ll love:
The Best One Pot Chicken and Rice Plov Recipe is ideal for any lunch or dinner.
You can make a Sweet Potato and Egg Breakfast (under 30 Minutes) for any morning meal.
Crepes with an Easy Chicken Filling
- 2 cups milk, warm, I used organic whole milk
- 1 cup flour
- 1 large egg
- 1 tsp baking soda
- ½ tsp salt
- ½ Tbsp sugar
- 2 tsp extra virgin olive oil
- 2 cups chicken, cooked, I use thighs
- ½ small onion, chopped
- ½ Tbsp unsalted butter
- Chop 1/2 an onion and sauté with 1/2 Tablespoon unsalted butter in a pan.
- When onion begins to brown up, add in the cooked meat, add a pinch of salt/pepper. Sauté for a couple more minutes. Let it cool down.
- In a grinder or food processor grind the meat filling.
- Fill in the crepes.
- Crepes with chicken are usually served with sour cream.
- To reheat crepes, melt 1/2 Tablespoon unsalted butter in a pan, brown up each side of the rolled crepes giving it a bit of a golden brown color.