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
Other Ingredients
- 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
Instructions
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.
Enjoy!
How do you make stir fried mushroom? xx
Slice the mushrooms, heat some olive oil or butter in a pan, add the mushrooms and season with salt and pepper. Stir-fry until they soften, DONE! 🙂
Very nice
Pls when you mention ‘pepper’ in your ingrediets which type of pepper are you referring to?
Black pepper powder.
can i use an alternative for flour,for the filling?
Flour is the best option for this recipe.
which milk is tasty for the crepes?
Plain milk.
excellent
Salam apu..Can i omit butter in this recipe..?
please keep in touch.
W/Salaam, you can although it adds to the softness and flavour.
can i make 2 or 3 hour before eating its good or same taste
Yes you can make them earlier and they will still be soft and perfect.
What do u mean by all purpose flour?
Plain flour/Maida.
Hi fauzia
I made this today.
As always if you follow your instructions you can never fail and indeed my crepe turned out just as perfect as the picture and so did the chicken filling.
My children liked the filling (perhaps because it almost felt like the same filling as the one used in the chicken bread).
As for the combination of the filling with the crepe – it kinda was a “so so” at our dinner table. But thats just my picky eaters speaking.
Thank you for sharing and just wanted to let you know your instructions and measurements all turned out perfect.
I made it n it was a YUMMY thing=]
Delish
زبردست
Fauziaaaaaaaaaaa u r the best
love you
tried your crepes …its so easy and quick
The best thing about recipes are that they are inexpensive and readily available at home
THANKS ALOT
A/s fàuzia can we add cream also in the chicken
W/Salaam, yes you can.
what are the other mixing plx name them
Please check the fillings album. 🙂
Looks yummy. wil try it soon IA
It was really yum..my kids and hubby was really enjoy the dinnar.thx for the nice recipe…