Savory Crepes with Chicken

Ingredients

• 155 g (1 1/4 cups)plain flour
• 540 ml (2 1/4 cups)milk
• 8 g (1 tbsp)cornflour
• 4eggs
• 1.25 ml (1/4 tsp)salt
• 12 g (1 tbsp)sugar
• 15 ml (1 tbsp)oil
• 1chicken breast, poached and cubed
• 1red pepper, diced
• 1onion, diced
• 1carrot, grated
• 75 ml (5 tbsp)oil, for the filling
• 2.5 ml (1/2 tsp)salt
• 0.6 ml (1/8 tsp)ground black pepper

Instructions

1. 1

   Mix the batter

   Whisk the crêpe batter ingredients together, or blend them until combined.

2. 2

   Heat the pan

   Preheat a 23 cm (9-inch) non-stick frying pan over medium-low heat. If the pan is properly preheated, it does not need greasing.

3. 3

   Cook the crêpes

   Pour in just under 80 ml (1/3 cup) of batter and quickly swirl it to cover the pan's base. Cook for about 1 minute, or until the edges begin to crisp, then flip and cook for 30 seconds more.

4. 4

   Stack the crêpes

   Place each cooked crêpe on a large plate, stacking them as you go. Leave them at room temperature.

5. 5

   Make the filling

   Meanwhile, sauté the onion, carrot and red pepper in 75 ml (5 tbsp) of oil until tender, about 10 minutes. Add the salt, pepper and diced chicken, then set the filling aside.

6. 6

   Fold the pockets

   Put a heaped tablespoon of filling in the centre of each crêpe. Fold in two opposite sides, then fold in the other two sides to make a square pocket.

7. 7

   Toast to finish

   Toast the folded crêpes over medium heat until golden on both sides.

What are savoury crêpes?

Crêpes are thin pancakes associated with France, though they are now cooked in many styles around the world. This American-style version turns them into a main course by filling each one with chicken and vegetables.

The thin batter makes a flexible wrapper, while the chicken, pepper, onion and carrot bring a hearty, savoury centre. Folding and toasting gives each crêpe a neat shape and a golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 8g protein, 14g carbs, 4g fat.

The crêpe batter supplies most of the carbohydrates, while the eggs, milk and chicken contribute protein. The oil and eggs account for much of the fat; pair a serving with salad or extra vegetables for a more varied plate.

A smooth, pourable batter

Mix well: whisk or blend the flour, milk, cornflour, eggs, salt, sugar and oil until combined. A smooth batter is easier to swirl into a thin, even layer.

Pour steadily: the recipe uses just under 80 ml (1/3 cup) per crêpe. Swirl it around the pan as soon as it lands, before the batter begins to set.

Cook the filling gently

Tender vegetables: sauté the onion, carrot and red pepper in the filling oil for about 10 minutes. Keep them moving now and then so they soften without catching.

Add chicken last: the chicken is already poached and cubed, so it only needs to be mixed with the seasoned vegetables. Set the filling aside while you finish assembling.

Look for thin, set edges

First side: cook each crêpe for about a minute over medium-low heat. The edges should look set and begin to crisp before you turn it.

Second side: 30 seconds is the stated cooking time after flipping. The finished crêpes should be cooked through but remain pliable enough to fold.

Fold and toast with care

Square pockets: place a heaped tablespoon of filling in the middle, fold in two sides, then fold over the opposite ends. Keep the filling centred so the folds can cover it.

Golden finish: toast each pocket over medium heat on both sides. Turn it carefully to help the outside colour evenly without spilling the filling.

Serve with fresh toppings

Fresh dill and sour cream are suggested accompaniments for these crêpes. Add them just before serving so the crêpe pockets keep their toasted exterior.

A simple green salad or lightly dressed vegetables also make a fresh contrast to the warm, filling pockets.

Recipe notes & tips

• Use a non-stick pan that is fully preheated before cooking the first crêpe.
• Swirl the batter immediately after pouring to form a thin layer.
• Stack the cooked crêpes on a large plate as directed so they stay ready for filling.
• Keep the vegetable mixture tender and add the cooked chicken after sautéing the vegetables.
• Measure a heaped tablespoon of filling for each crêpe to make folding easier.
• Toast the folded pockets over medium heat and turn them gently to keep their shape.

Variations

• Fresh dill: scatter chopped dill over the pockets when serving.
• Sour cream: serve it alongside or spoon a little over the finished crêpes.
• Extra vegetables: increase the carrot or red pepper in the filling, keeping the mixture easy to fold.
• Herb seasoning: add a little chopped parsley to the chicken and vegetable filling.
• Smaller pockets: use a smaller spoonful of filling in each crêpe for easier folding.

Common mistakes to avoid

• Pan not hot enough: preheat it over medium-low heat so the batter starts setting as it hits the pan.
• Slow swirling: spread the batter straight away, before it sets into a thick patch.
• Overcooked crêpes: use the stated cooking times and take them off once set and lightly crisp at the edges.
• Too much filling: use a heaped tablespoon so the crêpe can close around it.
• Filling spills out: keep it centred and fold both pairs of sides over it before toasting.

How to store

Refrigerate leftover crêpes and filling in separate airtight containers for up to 3 days. Reheat the filling until hot, assemble the pockets, then toast them in a frying pan until warmed through and golden.

Frequently asked questions