Description
Delicious and easy savory chicken crepes made with a tender crepe batter filled with flavorful sautéed chicken and onions. These crepes offer a perfect blend of soft texture and savory taste, ideal for a hearty breakfast, lunch, or dinner. Served best with sour cream and quick to prepare, they are a crowd-pleasing dish perfect for family meals.
Ingredients
Crepe Batter
- 2 cups warm whole milk (organic preferred)
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp baking soda or baking powder
- ½ tsp salt
- ½ Tbsp sugar
- 2 tsp extra virgin olive oil
Chicken Filling
- 2 cups cooked chicken thighs, chopped
- ½ small onion, chopped
- ½ Tbsp unsalted butter
- Salt and pepper, to taste
For Reheating and Serving
- ½ Tbsp unsalted butter (for reheating)
- Sour cream (optional, for serving)
Instructions
- Prepare the crepe batter: In a mixing bowl, combine 1 cup of warm milk with flour. Whisk vigorously until the batter is smooth and free of lumps.
- Add remaining ingredients: Pour in the remaining 1 cup of warm milk. Lightly beat the egg and add it to the milk and flour mixture. Season with salt, baking powder (or baking soda), sugar, and extra virgin olive oil. Mix well until the batter is runny and fully combined.
- Cook the crepes: Heat a crepe pan or non-stick skillet over medium heat. Using a ladle, pour a small amount of batter into the pan, swirling to form a thin, even layer. Cook each crepe for a short time until lightly browned on one side, then carefully flip to brown the other side. Repeat for all batter.
- Prepare the chicken filling: Chop the half onion finely. In a skillet, heat ½ tablespoon unsalted butter over medium heat. Sauté the chopped onion until it begins to brown and soften.
- Add cooked chicken: Add the cooked chicken thighs to the skillet with onions. Season with a pinch of salt and pepper. Sauté the mixture together for a few more minutes allowing flavors to meld. Remove from heat and let cool slightly.
- Grind the filling: Transfer the chicken and onion mixture to a food processor or grinder and pulse until finely chopped but still retaining some texture.
- Fill the crepes: Spoon the ground chicken mixture onto each crepe and fold or roll as desired, encasing the filling inside.
- Serve: Chicken crepes are traditionally served with a dollop of sour cream on the side to complement the savory flavors.
- Reheat (optional): To reheat, melt ½ tablespoon unsalted butter in a pan over medium heat. Place the rolled crepes in the pan and brown each side until they develop a nice golden crust. Serve warm.
Notes
- Using warm milk helps to create a smooth crepe batter.
- Baking powder can be substituted with baking soda but may alter the texture slightly.
- Cook crepes quickly over medium heat to avoid drying them out.
- Using cooked chicken thighs adds rich flavor but you may substitute with cooked chicken breast if preferred.
- The filling can be prepared ahead and refrigerated for convenience.
- Serve with sour cream or your favorite creamy condiment for extra richness.
- Leftover crepes can be reheated using butter in a pan for crispness.
