Savoury Crêpes

Rate this recipe 
4.6
Average: 4.6 (5 votes)
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!

 

Comments

How do you make stir fried mushroom? xx

admin_2's picture

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! :)

Pls when you mention 'pepper' in your ingrediets which type of pepper are you referring to?

admin_2's picture

Black pepper powder.

admin_2's picture

Flour is the best option for this recipe.

Very nice

which milk is tasty for the crepes?

admin_2's picture

Plain milk.

admin_2's picture

W/Salaam, you can although it adds to the softness and flavour.

Salam apu..Can i omit butter in this recipe..?

can i make 2 or 3 hour before eating its good or same taste

admin_2's picture

Yes you can make them earlier and they will still be soft and perfect.

What do u mean by all purpose flour?

admin_2's picture

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=]

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

admin_2's picture

W/Salaam, yes you can.

what are the other mixing plx name them

admin_2's picture

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...

admin_2's picture

W/Salaam, refrigerate it. As mentioned in the recipe, the batter can keep in the fridge for up to two days.

Salam. Pls if I have left over crepe batter, how can I keep it for the next day, refrigerate or freeze? Jzk'k.

Ooh sorry I didn't see it. Actually, I made crepes for breakfast n had some extra batter left. Was thinking if it's ok to refrigerate it so FKF just came to mind. Didn't quite read the recipe though, just the questions before I typed in mine. Jazaakumul Laah khair. :)

Salam

The flour that you have mentioned for chicken, is it all purpose flour?

Thanks

admin_2's picture

W/Salaam, yes that is right.

Hey salam...tried this today.....yummmmmilicious....i used keema filling n I added a pinch of chilli powder in the crepe batter....Mashallah...turned out so well

Salam mam,I made dis & its very nice.Thanx 4 d recipe.

Thanks for this lovely recipe:)

AoA Masha Allah bohat acha kam ker rahi hain aap or bohat yummy recipes hoti hai kiya yeh mujhe urdu main mil saktin hain. kiyon k baz dafa kuch samhaj nahi ata hay bari meharbani hogi apki Khush rahain hamesha

admin_2's picture

Salaam, am so sorry but I do not speak or understand Urdu, could you please translate for me?

Salam!pls what can I use hold the savoury crepe after rolling it?

admin_2's picture

W/Salaam, they are normally easy to handle and can be eaten off a plate but you can wrap them in foil if you need to.

Aoa! Your recepies are superb :) I just want to ask you if I can freeze cre'pes (pancakes only)?

admin_2's picture

Thanks! Yes you can.

Hello Fauzia
Can i marinate chickn simply with lime juice, chilli, salt n pepper and fry it and just mix it with cream cheese n use it in the crepes??

admin_2's picture

Hi, yes that is fine.

Aoa Fauzia,can I use this recipe as a covering for egg rolls?esp if I don't cook them fully and after filling them in,deep fry them?

admin_2's picture

This works best with a soft type of filling, but if you want to try with egg rolls you certainly can experiment. :)

This is a really nice recipe. Can I give these as a lunch to my kids to school? I need to know if these crepes can be made once a week and can be frozen.???

admin_2's picture

Yes you can pack these for lunch, they are best made fresh as they are very quick and easy to prepare and the batter can be made the night before.

hi fauzia
i tried this recipe and it turned out wonderful.I added cumin and crushed red chilli flakes in the batter and a cheese slice in filling along chicken. So good.
Thanks for the wonderful recipe :)

Hi can i use button mushroom?

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