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: crepes are 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.
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 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!
You may be asking another question: did you say that crepes can be made into almost any part of the meal? 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 Simple Crepes with Cheese Filling.
What do I need to make the crepes?
- warm milk
- flour
- egg
- extra virgin olive oil
- baking soda
- salt
- sugar
What do I need to make the meat filling?
- chicken
- onion
- unsalted butter
Steps
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.
Ingredients
For the crepes:
- 2 cups warm milk (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
For the meat filling:
- 2 cups cooked chicken (I use thighs)
- ½ small onion (chopped)
- ½ Tbsp unsalted butter
Instructions
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.
Nutrition Facts
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From All We Eat Admin:
Hi, chicken breast will work too. I make them with with chicken breast too. Chicken breast tends to be more try, but diffidently will work too.
These look very yummy! I want to give them a try but i wanted to ask how will chicken breast work for these?
Yes, I recommend this recipe.
Yes, I recommend this recipe.
From All We Eat Admin:
Let me know how you like them, if you try. Chicken is one of my favorite savory fillings for crepes.
I never would have thought to make savoury crepes before.. definitely must try the recipe, curious to know what they taste like.
No, I do not recommend this recipe.
