Servings : 8-10 Crêpes
A crêpe is a type of very thin pancake made from flour, eggs, sugar/salt, milk and butter. Crêpes can be either sweet or savoury, depending on personal taste or for what meal they are being prepared.
For my sweet crêpes recipe, click HERE.
These are savoury ones, perfect for a light lunch or dinner, and the best way to use up leftovers because just about any filling works beautifully in these soft and delicious wraps!
Ingredients for Crêpes
- 1 cup plain/all purpose flour
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 2 tbsp. melted butter
- 1/2 tsp. salt
- drop of garlic paste (optional)
- 1 tbsp. chopped coriander
- 1 chopped red or green chilli
- some oil or butter for greasing the pan
- a saucepan, preferably non-stick (about 8")
Ingredients for Chicken Marinade
- 250gm boneless chicken breast, cut into strips
- 1 tbsp. yoghurt
- 1/2 tsp. salt
- 1/2 tsp. pepper
- pinch of red chilli powder
- 1 tsp. lemon juice
- 1/2 tsp. cumin powder
- 1 small onion, finely chopped
- 1 tbsp. flour
- 1 tbsp. butter
- 1/2 cup milk
- sliced stir-fried mushrooms (optional)
- boiled potato cubes (optional)
- 1/2 tsp. salt
- 1 tsp. black pepper powder
- 1 chopped green chilli
- 2 tbsp. chopped coriander
First, prepare the Filling
Marinate the chicken strips in the marinade ingredients for at least 30 minutes. Then grill or fry the chicken until done (takes about 3 minutes per side) and slice into bite-sized pieces. Set aside.
Next, heat the butter, fry onions until soft then add the flour, salt and black pepper. Add the milk, cook until it thickens, mix in the cooked chicken (and cooked mushrooms/potatoes if you are using them) add chopped green chilies and coriander leaves. Turn off the heat and you’re done.
Now, prepare the Crêpes
Put the flour, chopped chilli, chopped coriander and salt in a mixing bowl and give them a quick stir using a whisk to combine the ingredients and aerate the flour. These will be your dry ingredients.
In a small jug, pour the milk, water and eggs. Whisk them together just to combine. These are the wet ingredients.
Make a well in your dry ingredients and gradually pour the wet ingredients whilst whisking until you have a thin batter. Lastly, add the melted butter and drop of garlic paste and whisk until it has incorporated.
You can now use the batter right away or cover and rest it for 30 minutes in the refrigerator. This batter can keep perfectly for up to 2 days if refrigerated. Remember to give the batter a quick stir before using.
To cook the crêpes, heat your frying pan on medium heat until very hot. Put a few drops of oil or butter and swirl it around or wipe it with a kitchen towel to have a thin coating of oil on the pan.
Scoop about a 1/4 cup (use a measuring cup if you have one) of batter and pour it on the hot pan. Grab the handle and swirl the pan around to distribute the batter evenly and as thinly as possible. Set the pan back on the heat and cook for about a minute or less. Once the bottom of the crêpe is slightly browned and cooked, flip it over and cook the other side.
Remove the ready crêpe on a plate and wipe the pan with a drop of oil in preparation for the next one. Repeat the procedure until all the crêpes are done and ready.
Roll some of the filling in each crêpe and serve warm.