Crepes from a batter of flour, milk and one egg, filled with shredded chicken, peas, carrot and corn bound in cream and mustard, with a cheese sauce over the top.
A cup of flour, not a tablespoon
The first instruction on this page said to add the tablespoon of wheat flour to the egg and milk. The ingredient list, three lines above it, asks for a cup.
A cup is right. One tablespoon of flour in a cup of milk with an egg gives you seasoned milk, and it will never set into anything you can lift out of a pan.
The wording had survived from some earlier version of the recipe and nobody had gone back to it. The step now says a cup.
Thinner than you think
The recipe says the mixture should be a bit liquid and that is the most important sentence in it.
A crepe batter should run. Pour a ladleful into a hot pan, tilt it, and the batter should reach the edges on its own and settle into a thin even sheet. If it sits where it landed and needs pushing, it is too thick: add milk a spoonful at a time until it moves.
The difference between a crepe and a pancake is almost entirely this. Same ingredients, different consistency.
Let the batter rest
Not in the recipe and worth doing. Half an hour on the counter after mixing, before the first crepe goes in the pan.
Two things happen. The flour finishes absorbing the milk, which is what makes the batter smooth rather than lumpy, and the gluten worked up during mixing relaxes, which makes the crepes tender rather than rubbery.
If you have not got half an hour, mixing the flour in slowly and straining the batter through a sieve gets you most of the way there.
The sauce needs enough flour
The optional cheese sauce asked for a quarter tablespoon of flour for half a cup of milk.
A quarter of a tablespoon is three quarters of a teaspoon, which is not a measurement anyone can take, and it is nowhere near enough to thicken half a cup of anything. It has been changed to a tablespoon, which is the working ratio.
Melt the butter, warm the milk, stir the flour in and keep it moving until it coats a spoon. Then the cheese, off the fiercest heat, so it melts rather than splitting.
More things with chicken
- Sudado de pollo — the same chicken, stewed.
- Grilled chicken breast — to cook the breast.
- Bechamel sauce — the proper version of that sauce.
- Pancakes — the thick relative.
Chicken Crepes FAQ
A full cup, which is 140 grams. The first instruction used to say to add the tablespoon of flour, which was a mistake left over from an earlier version and would have given you milk with an egg in it.
Thin enough to run to the edges of the pan when you tilt it. If it mounds where you poured it, add milk a spoonful at a time. A crepe batter is much looser than a pancake batter.
The flour went in too fast, or the batter was used straight away. Add the flour slowly to the egg and milk, and let the batter stand half an hour if you can: the lumps settle out on their own.
No, any non-stick pan works. What matters is that it is properly hot before the batter goes in and that there is a little butter on it.
Cream and mustard, cooked briefly with garlic. It is not a bechamel, which makes it quicker but also means it will not sit: fill and serve rather than assembling in advance.
No, it is marked optional and the crepes are complete without it. If you make it, use a tablespoon of flour to the half cup of milk. The quarter tablespoon the recipe used to specify could not thicken anything.
📖 Recipe
Ingredients
For the batter
- 1 cup wheat flour (140 g)
- 1 cup milk (240 ml)
- 1 egg
- 1 pinch salt
For the filling
- 1 large chicken breast (cooked and shredded)
- 1 garlic clove
- ½ cup precooked peas
- ½ cup precooked carrots
- ½ cup precooked tender corn (if you want it)
- 6 tablespoons cream
- 1 tablespoon mustard
- Salt, ground oregano and pepper to taste
For the sauce, if you want it
- ½ cup milk
- 1 tablespoon wheat flour for the sauce
- 1 teaspoon butter
- 3 slices mozzarella cheese (or a small log of it)
Notas
Instructions
For the batter
- Mix the egg with the milk, then add the cup of flour slowly, and last the pinch of salt. The batter should stay quite liquid, thinner than a pancake batter.
- Heat a non-stick pan with a little butter. When it is hot, pour in a small ladleful and tilt the pan until the batter covers the base in a thin, even sheet.
- Let it colour for 2 minutes, then turn it and colour the other side. Repeat until the batter is used up.
For the filling
- Cook the chicken breast and shred it, or cut it into strips.
- Fry the crushed garlic clove in a little butter, then add the cream and the tablespoon of mustard.
- Add the precooked vegetables and the shredded chicken and stir until everything is coated.
How to prepare the sauce
- In a pan, warm the milk with the butter and stir the flour in, keeping it moving until it thickens to a pouring cream.
- Add the cheese, salt, pepper or whatever spices you like, and keep stirring until it melts. If it goes too thick, loosen it with a little more milk.
To serve
- Put a crepe on a plate and spoon the filling along one end.
- Roll it up into a cylinder.
- Pour the sauce over the top and serve.
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