HERBED CHICKEN AND VEGETABLE CREPES RECIPE 😋
📝 Ingredients
For the Crepes
• 2 cups all-purpose flour (250g)
• 2 cups milk (480ml)
• 2 large eggs
• 2 tablespoons melted butter (28g)
• 2 tablespoons chopped spring onions or parsley
• 2 tablespoons chopped green bell pepper (optional)
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper
• ½–1 cup water (120–240ml), as needed
• 1 tablespoon vegetable oil for greasing the pan
For the Chicken and Vegetable Filling
• 2 cups cooked, shredded chicken (approximately 250g)
• 1 cup grated carrots (100g)
• 1 cup shredded cabbage (70g)
• ½ cup sliced green bell pepper (75g)
• ½ small onion, finely chopped (50g)
• 2 tablespoons vegetable oil (30ml)
• ½ teaspoon curry powder
• ½ teaspoon thyme
• ½ teaspoon garlic powder
• 1 seasoning cube (optional)
• Salt to taste
• ¼ teaspoon black pepper
👩🍳 Instructions
Prepare the Filling
Heat the vegetable oil in a frying pan over medium heat.
Add the chopped onion and sauté until fragrant.
Add the shredded chicken, carrots, cabbage, and green bell pepper.
Season with curry powder, thyme, garlic powder, black pepper, and salt. Add the seasoning cube if using.
Stir-fry for about 3–5 minutes until the vegetables are slightly tender but still retain some crunch.
Remove from the heat and allow the filling to cool.
Prepare the Crepe Batter
Pour the flour into a mixing bowl.
Add the eggs, milk, melted butter, salt, garlic powder, and black pepper.
Whisk until smooth and free of lumps.
Stir in the chopped spring onions or parsley and green bell pepper, if using.
Gradually add water until you achieve a smooth, pourable batter. It should be thinner than ordinary pancake batter.
Allow the batter to rest for about 10–15 minutes.
Cook the Crepes
Heat a non-stick frying pan over medium-low heat and lightly grease it with oil.
Pour a small amount of batter into the pan and immediately swirl the pan to spread the batter into a thin, round layer.
Cook for about 1–2 minutes until the surface looks set and the underside develops light golden spots.
Carefully flip and cook the other side for another 30–60 seconds.
Transfer to a plate and repeat with the remaining batter.
Fill and Roll the Crepes
Place one crepe on a clean surface.
Spoon some of the chicken and vegetable filling onto one side of the crepe.
Fold the sides inward slightly, then roll it up tightly to enclose the filling.
Repeat with the remaining crepes and filling.
For a more attractive finish, arrange the rolls on a serving plate with the open ends facing outward.
😋 Serving Suggestions
• Serve warm for breakfast or brunch.
• Pair with a chilled drink or fresh fruit juice.
• Serve as a party snack or light lunch.
• Package in food boxes for sale.
💡 Tips for Perfect Crepes
• Make the batter smooth and pourable for thin, flexible crepes.
• Cook over medium-low heat to prevent burning.
• Avoid overfilling the crepes, as they may tear when rolled.
• Allow the filling to cool slightly before assembling.
• Store leftovers in an airtight container in the refrigerator and consume within 3–4 days.
Yield: Approximately 8–12 crepes, depending on the size of your pan.
Try this delicious recipe and enjoy soft, colourful crepes packed with flavour! ❤️