A Savory Crepe is a thin, delicate pancake crafted to be a flavorful main dish entree rather than a dessert. Its batter, similar in consistency to a very thin pancake, is quickly cooked in a pan. While traditional savory crepes like French galettes are often made with buckwheat flour, modern savory crepes, such as these chicken crepes or chicken florentine crepes, are equally popular and delicious. They can be filled with a wide array of ingredients, including vegetables, various meats, aromatic herbs, and even grains, making them suitable for any meal – a satisfying savory brunch, a fun breakfast idea, or a hearty dinner. Serve them with a simple tossed salad for lunch, or as mentioned above, with a rich sauce for a complete meal. Interestingly, with a slight adjustment of sugar in the batter and a sweet filling like jam or Nutella, the same basic crepe can be transformed into a dessert!

The primary distinction between savory and sweet crepes lies in their intended use and sweetness level. Savory crepes are designed for non-dessert applications, acting as a vehicle for hearty fillings like meats, vegetables, and cheeses. Sweet crepes, conversely, are typically sweetened with additional sugar in the batter and are paired with dessert-style fillings such as cream cheese, Nutella, fruit spreads, or fresh berries. While the base crepe batter recipes are often quite similar, the key adjustment for savory crepes is to reduce or omit the sugar content to create a neutral or slightly enhanced canvas for savory flavors.

Making savory crepes involves preparing both the delicate batter and the flavorful filling. Here’s a streamlined process:

1. Combine all crepe batter ingredients (flour, milk, cornstarch, eggs, salt, sugar, oil) with a whisk until smooth, or blend them in a blender for an even quicker preparation.
2. Pre-heat a 9-inch non-stick pan over medium-low heat. A well-preheated pan typically doesn’t require additional greasing.
3. Ladle a scant 1/3 cup of crepe batter into the pan. Immediately tilt and swirl the pan to evenly coat the bottom. Cook for about a minute, or until the edges appear crisp and slightly lifted.
4. Carefully flip the crepe and cook for another 30 seconds on the second side.
5. Stack the cooked crepes on a large plate, keeping them at room temperature while you prepare the rest.
6. For the chicken filling, sauté diced onion, grated carrot, and diced bell peppers in about 5 tablespoons of oil until they are tender, which usually takes around 10 minutes. Stir in the salt, pepper, and pre-cooked (poached and cubed) chicken meat. Set the filling aside.
7. To fold, place a generous tablespoon of the prepared filling into the center of each crepe. Fold in both the left and right sides, then fold in the top and bottom ends to create a neat, square pocket.
8. Finally, toast the filled crepes on both sides over medium heat in an ungreased skillet until golden brown and thoroughly warmed through.

What’s In Chicken Crepes? The main ingredients for these savory crepes include a batter made from eggs, milk, spices (salt, a touch of sugar), cornstarch (for strength), flour, and oil. The hearty filling consists of chicken, bell pepper, onion, carrot, and additional spices for flavor.

Absolutely! Savory crepes are an excellent make-ahead meal. You can prepare and fill them completely before storing them in the refrigerator. To reheat, simply toast both sides in an ungreased skillet until warm and lightly crispy. We generally do not recommend stacking unfilled crepes directly in the refrigerator once cooled, as they tend to stick together. However, a great trick for extended storage is to freeze individual crepe layers between sheets of parchment paper. This allows you to pull out just the amount you need for a quick meal.

While thin crepes might appear delicate and prone to tearing, this recipe yields sturdy and durable crepes, making them perfect for filling!

• Eggs: Use large or extra-large eggs to provide structure and richness to the batter.
• Milk: Whole milk is recommended for a creamy texture, but other types of milk can also be substituted (see below).
• Flour: All-purpose flour works best for achieving the desired consistency and flexibility.
• Spices: A careful balance of salt and a small amount of sugar enhances the overall flavor of the crepe batter without making it sweet.
• Cornstarch: A key ingredient to strengthen the egg batter, preventing tears and making the crepes easier to handle.
• Oil: A tablespoon of neutral oil in the batter helps prevent sticking and adds to the crepe’s tender texture.
• Meat Filling: Our savory blend features a simple yet hearty combination of cooked chicken, diced bell peppers, onion, and grated carrot, seasoned perfectly.

These versatile chicken crepes pair wonderfully with a variety of sauces and accompaniments:

• Sour Cream Sauce: A classic choice, made by diluting sour cream with a splash of milk for a smooth, tangy topping.
• Melted Butter and Herb Sauce: A simple, rich sauce infused with your favorite fresh herbs.
• Fresh Dill: Or other green herbs like parsley or chives, for a burst of freshness.
• White Béchamel Sauce: Enhanced with fresh garlic for a creamy, savory complement.
• Additional Vegetables: Such as sautéed mushrooms, caramelized onions, or roasted asparagus.
• Cheese: A good melting cheese, like Gruyere or Swiss, melted over the warm crepes, or a savory cheese sauce.

To transform this batter into sweet crepes, simply add an additional 1/4 cup of sugar to the crepe batter. Then, fill with your desired sweet toppings:

• Lemon Wedges and White Sugar (a delightful Parisian classic combo)
• Nutella or other chocolate hazelnut spreads
• Various Fruit Spreads or preserves
• Fresh Berries (strawberries, blueberries, raspberries)
• Cream Cheese Filling (perhaps mixed with a touch of vanilla and sugar)

For a beautiful presentation, dust with powdered sugar, add a dollop of whipped cream, or drizzle with a mascarpone frosting! Don’t forget to try our Cheese Crepes for a truly delicious sweet dessert, perfect with a cup of tea or coffee.

Proper storage ensures your delicious crepes stay fresh and ready to enjoy. Cooked, unfilled crepes can be stacked at room temperature for a short period. However, if you plan to refrigerate unfilled crepes, they will likely stick together once cooled, making them difficult to separate. A solution could involve greasing each layer or the pan more heavily when cooking, but we find this often leads to an excessive and unnecessary amount of oil.

The best way to store crepes in the refrigerator for longer periods is once they are prepared and filled. The filling creates a barrier that prevents the delicate layers from clinging to each other in a stack. Avoid storing crepes directly in a melted butter sauce, as butter solidifies when chilled, potentially affecting the texture.

Storing: Store prepared and filled crepes in the refrigerator for up to 3 days in an airtight container.

Reheat: To reheat, preheat a non-stick skillet over medium heat. Place the filled crepe in the pan and toast each side until warmed through and golden. Serve immediately with a fresh sour cream sauce and a sprinkle of dill.

Yes, crepes freeze beautifully! To freeze cooked, unfilled crepes, allow them to cool completely. Then, stack each individual crepe between sheets of parchment paper to prevent sticking. Place the stacked crepes into a freezer-safe bag or airtight container. They can be kept frozen for up to 3 months. When you’re ready to use them, simply thaw them in the refrigerator overnight before handling and filling. This is a fantastic way to prep ahead for future meals or desserts.

Yes, you can certainly substitute milk in the crepe batter. While whole milk provides the richest flavor and best texture, almost any type of milk can be used. Feel free to use half and half, or even diluted cream or milk mixed with water for a lighter option. Plant-based alternatives like soy milk or almond milk are also likely to work well, though they might slightly alter the final taste and texture of the crepes.

Crepe Batter:

Savory Chicken Filling:

• 

  Combine the crepe batter ingredients with a whisk until smooth, or beat thoroughly in a blender.
• 

  To cook crepes, preheat a 9-inch non-stick skillet over medium-low heat. If the pan is adequately pre-heated, you typically do not need to grease the skillet for subsequent crepes.
• 

  Ladle a scant 1/3 cup of crepe batter directly into the pan and quickly swirl around to coat the bottom of the skillet evenly. Cook for about a minute, or until the edges begin to crisp up and pull away. Flip and continue to cook for 30 seconds on the other side.
• 

  Stack cooked crepes on top of each other on a large plate to keep them warm. Keep at room temperature until ready to fill.
• 

  Meanwhile, prepare the chicken filling: Sauté the diced onion, grated carrot, and diced bell peppers in 5 Tbsp of oil until tender, about 10 minutes. Add the salt, pepper, and the cubed poached chicken meat. Stir well and set aside.
• 

  To fold savory crepes, place a heaping tablespoon of the chicken filling into the center of each crepe. Fold in both sides of the crepe, and then again from the opposite ends, to create a neat square pocket.
• 

  Toast the filled crepes on both sides over medium heat in an ungreased skillet until golden brown and heated through. Serve immediately.

• To Make a Crepe Batter without a blender: Place the flour into a large bowl. Add half of the milk to the flour and whisk until the mixture is fully incorporated and smooth. Then, whisk in the eggs, cornstarch, salt, sugar, and oil. Finally, gradually add the remaining milk while whisking until the batter is perfectly smooth and lump-free.
• In the original recipe, my aunt Nadia traditionally adds one raw egg to the chicken filling. This adds richness and acts as a binder. However, for food safety considerations, use at one’s discretion.
• Use a 9-inch non-stick skillet for best results with these savory crepes.

Nutrition per serving