Friday, April 16, 2021

Chicken crepes are the most whole some, appetizing meals. Fortunately, most of it can be prepared in advance to deal with instant hunger. Or you can change fillings to have them according to your taste. They can be made into sweet snack with different types of sweet crepes. Or you can add cheese and make cheesy chicken crepes. The list only ends with your taste and imagination. 

Ingredients For The Crepes 

  • 2 Eggs 
  • ½ tsp Salt 
  • 2tbsp Butter or refined oil 
  • 1 cup all-purpose Flour
  • 1+¼ cup Milk 
  • ½ tsp sugar (optional) 

The crepes are really easy to prepare and can be done way in advance. Like if you are preparing them for evening, you can prepare the crepes in the morning.  

Break and whisk both the eggs in a large bowl. Add the salt and the butter and mix them up. The butter can be replaced with oil as long as its refined. Add the whole cup of all-purpose flour. Whisk all the added ingredients and pour in small quantities of milk.  

You need to make sure that you add milk bit by bit, to avoid lumps. Continuous mixing and whisking are necessary. You may add sugar at this point, which is optional, but enhances the taste. Pour in the remaining milk and you will get a runny batter.

If the batter is still lumpy, blend it or run it through a sieve.

The Making Of The Crepes 

Basically, the procedure requires a little patience and good utensils. A not-stick frying pan and a not-stick solid turner. Even a slotted one will do, whichever is available. Grease the pan with very little oil and pour about ¼ cup of the crepe batter in the middle of the pan. Spread the batter as far as you can, making the crepe as thin as possible. The flame needs to remain between slow and medium for the entire process.  

Now, as soon as bubbles start to appear start scraping off the crepe from the sides, working your way towards the center. When a little brownish color appears flip the crepe using the turner. Let it get cooked sparingly from the other side as well. Once a little brown, remove it from the pan. You can use the whole batter to make 9 to 10 crepes of a standard size.  

The Chicken Filling 


  • 250g Boneless Chicken 
  • 1/3 tsp Salt 
  • 1/3 tsp Chili Powder 
  • ¼ tsp Black Pepper 
  • A pinch of Turmeric Powder 
  • ½ tsp ginger – crushed 
  • ½ tsp garlic – crushed 
  • half lemon juice 
  • ½ tsp Cumin powder 

To begin with, Cut the chicken pieces into small cubes – the smaller the better. Pat dry the chicken and add all the ingredients. Finally, the lemon juice will help in binding and mixing them together. Marinate the chicken for a minimum 15 minutes to maximum overnight in the fridge. 

I would love to share a tip here. You can marinate the chicken and freeze it in portions for later use. With portions you won’t need to thaw the whole lot and just use the required amount. Furthermore the prepared marinated chicken can be used for other recipes like, cheesy chicken crepes, chicken pita rolls, Tikka macaroni etc. You can make use of it any way you want.


Preparing The Chicken Filling 

  • 2tbsp Chopped Onion 
  • 2tbsp diced Bell Pepper (Capsicum) 

To begin with, in a deep pan or a wok, add 2 to 3 tbsp of oil, and sauté the chopped onion. Add in the diced bell pepper too which is also known as capsicum in most Asian countries. To these veges add the marinated chicken and sauté some more. Leave the flame on simmering and cover the pan. The chicken will cook in its own moisture. Once tender, you can increase the flame and fry the chicken Avoid getting it get stuck to the pan. Interestingly, his removes any raw spice and raw chicken flavors and smell. 

Remove from heat and let it cool. This cooked chicken will be used as the filling for the crepe. 

Making The Chicken Crepes 

Finally, your crepes are ready and your filling is ready too. 

Prepare a smooth paste of 1tbsp all-purpose flour and water as desired. The paste should be sticky and thick. This will act as gum to stick the crepe together when folded. 

Spread out a crepe on a flat plate and place the filling in the center of the crepe. Fold the round crepes into a square vertically and then horizontally. Use the paste a little on the edges to stick the crepe ends together and keep them folded.  

However, you may apply any shape you want, just play around or keep it simple.  

Once all the crepes or the number of crepes you want to make are ready, heat a little oil in a pan. Place these crepes 2 at a time on the pan and fry till golden brown. Flip and cook from the other side as well. This completely cooks the crepes from inside out and even if you have added other additional ingredients like cheese, that melts too.  

Finally, your crepes are ready to be served with Tamarind Chutney, Chili Garlic Sauce or simple Ketchup.  

Pack them for kid’s lunch or serve them as evening snacks. Enjoy them any way you want.  


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