Savory Chicken Crepes

Homemade crepes filled with a chicken filling then dipped into seasoned egg wash and pan fried to a beautiful golden color. These savory crepes are melt in your mouth delicious, a family favorite for decades and an ultimate satisfying brunch idea.

Making these savory crepes is not too intimidating, the batter is done in a blender and the crepes are pan fried. They can also be done using a crepe maker.

Whenever i make these, they fly off the table so fast because you just can’t stop after eating one, your hands keep on reaching for another and another one.

INGREDIENTS:

Crepes

6 eggs

2 cups of Milk

1.5 cup of All purpose Flour

2Tbsp of white sugar

4Tbsp of Oil (grapeseed or olive)

1/8tsp or pinch of salt

Filling

1lb of ground Chicken

2Tbsp of grated Onion

1tsp of Salt

1/2tsp of black Pepper

1.Into a blender add all of the ingredients for crepes and blend until well blended. The consistency of the batter is key, It should be slightly thinner than heavy cream, with no lumps.

2.Preheat a nonstick 8″ round pan on medium-low heat, add about 1/4 cup of the batter into the pan and swirl the pan around to coat the bottom. Cook until the bottom of the crepe is slightly golden or until the crepe has no more runny batter at the top, flip the crepe using a spatula and fry on the other side for about 10-15 seconds.

Repeat with the remaining batter.

Prepare the filling: Into a bowl add ground chicken, grated onion, salt and black pepper. Mix everything until well incorporated.

Place all of your fried crepes in a stack and cut them in half.

Place about 1 teaspoon of the chicken filling on each half , flatten with a knife or spoon and fold into a triangle.

Repeat with the remaining meat and crepes.

Once finished, cover with plastic wrap and refrigerate up to 2 days and reserve for later or proceed to fry right away.

Prepare eggwash: Into a bowl add 3 eggs, pinch of salt and black pepper. Whisk with a fork.

To fry: Preheat a large skillet on medium-low heat, add 1-2 tablespoons of oil, then dip each crepe into the egg wash to coat and transfer to the pan.

Fry on both sides to a golden brown color.

Place on a paper towel after frying to drain all the excess oil. (optional)

These are best served right away, however they reheat great as well.

If you make this recipe I’d love to see it. Tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

5 from 2 votes

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Savory Chicken Crepes

Author Alena’s Home Cooking

Ingredients

Crepes

• 6 Eggs
• 2 cups Whole Milk
• 1.5 cup All Purpose Flour
• 2 Tbsp White sugar
• 1/8 tsp or pinch Kosher Salt
• 4 Tbsp Grapeseed Oil (or any oil)

Chicken Filling

• 1 lb Ground Chicken
• 2 Tbsp Grated Onion
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper

Egg wash

• pinch of Salt to taste
• pinch of Pepper to taste

Frying

• Oil for frying

Instructions

To make the crepes:

1. Into a blender add all of the ingredients for crepes and blend until well blended. The consistency of the batter is key, It should be slightly thinner than heavy cream, with no lumps.

   Preheat a nonstick 8" round pan on medium-low heat, add about 1/4 cup of the batter into the pan and swirl the pan around to coat the bottom. Cook until the bottom of the crepe is slightly golden or until the crepe has no more runny batter at the top, flip the crepe using a spatula and fry on the other side for about 10-15 seconds. Repeat with the remaining batter.

Prepare the filling:

1. Into a bowl add ground chicken, grated onion, salt and black pepper. Mix everything until well incorporated.

   Place all of your fried crepes in a stack and cut them in half.

   Place about 1 teaspoon of the chicken filling on each half , flatten with a knife or spoon and fold into a triangle.

   Repeat with the remaining meat and crepes.

   Once finished, cover with plastic wrap and refrigerate up to 2 days and reserve for later or proceed to fry right away.

Prepare eggwash:

1. Into a bowl add 3 eggs, pinch of salt and black pepper. Whisk with a fork.

To fry:

1. Preheat a large skillet on medium-low heat, add 1-2 tablespoons of oil, then dip each crepe into the egg wash to coat and transfer to the pan.

   Fry on both sides to a golden brown color.

   These are best served right away, however they reheat great as well.

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