Today we'll prepare some delicious chicken crepes with vegetables. Just imagining them makes my mouth water! This dish is one of my favorites not only for its practicality when cooking, but also for its nutritional benefits, as a single portion contains approximately:
- 160 calories
- 10 grams of carbohydrates
- 1.1 grams of saturated fat
- Around 25 grams of protein (depending on the filling used)
- Zero cholesterol and trans fats.
Crepes are an excellent option when you want to cook something quick and delicious, as they can be a tasty treat to surprise your guests or a delicious main course for lunch or dinner. In this sense, they can also be a good alternative for breakfast, as you can accompany them with eggs, cheese, or ham.
What is the origin of chicken crepes?
Although this is a European recipe of French origin, various countries prepare it allowing variations in its dough, whether sweet or salty, and creatively preparing its filling, which allows the use of countless ingredients such as meats, vegetables, fruits, or greens. In my particular case, I prefer them with a filling of shredded chicken, vegetables, and I love to bathe them with a cheese sauce, which adds a delicious flavor.
If you make a sweet crepe, it will be ideal for children, as you can put small portions of fruit, chocolate, honey, ice cream inside, and it will become their favorite recipe.
Now, let's prepare this delicious and nutritious recipe, I recommend accompanying it with a sweet salad or fruit.
What is the ideal consistency for crepe batter?
The consistency of the crepe batter should be a bit liquid, similar to that of light cream. This allows the batter to spread easily in the pan and cook evenly. To achieve this consistency, mix the egg with the milk and, slowly, add the wheat flour and the pinch of salt.
How can I keep them warm while I prepare the rest?
To keep the crepes warm while you prepare the filling and the sauce, place them on a plate and cover them with a clean kitchen towel. You can also keep them in the oven at a low temperature (approximately 80°C) while you finish cooking the other components of the recipe.
Can I substitute the chicken breast for another protein?
Yes, you can substitute the chicken breast for another protein such as turkey, shredded pork, or even tofu for a vegetarian option. Make sure to cook the protein properly before adding it to the crepe filling.
What other vegetables can I add to the filling?
In addition to peas, carrots, and tender corn, you can add other vegetables such as mushrooms, spinach, peppers, or pre-cooked zucchini. This will bring a variety of flavors and textures to the chicken crepe filling.
Can I prepare this recipe in advance?
Yes, you can prepare this recipe in advance and store them in the refrigerator, separated by wax paper, for up to two days. When you're ready to serve, you'll just have to reheat them in the oven at a low temperature or in a non-stick pan.
Tips and tricks
- Make sure the pan is very hot before adding the crepe batter. This will ensure that they cook evenly and don't stick.
- To give a special touch to the sauce, you can add fresh herbs such as parsley, chives, or basil.
- If you want a healthier version of this recipe, you can use whole wheat flour and skim milk.
- Not heating the pan enough before adding the crepe batter, which can cause them to stick.
- Not mixing the crepe batter well, leaving lumps of flour that will affect the texture.
- Cooking the chicken filling on too high a heat, which can cause it to dry out.
Recommendations for other similar recipes
- Chicken and avocado stuffed arepas: They share ingredients like shredded chicken and are a delicious and traditional Colombian option.
- Chicken empanadas: They use shredded chicken and corn dough, making them ideal to enjoy on any occasion.
We recommend you prepare: Roast chicken or chicken sandwich.
For the batter:
- 1 cup wheat flour 140 grams
- 1 cup milk 240 millimeters
- 1 egg
- 1 pinch of 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 desired
- 6 tablespoons cream
- 1 tablespoon mustard
- Salt (ground oregano, and pepper to taste.)
For the sauce if desired
- ½ cup milk
- ¼ tablespoon wheat flour.
- 1 teaspoon butter.
- 3 slices of mozzarella cheese or 2 a small log of this.
For the batter
- To prepare the crepe batter, first mix the egg with the milk and slowly add the tablespoon of wheat flour and finally the pinch of salt (the mixture should be a bit liquid).
- Heat a Teflon pan with a little butter. When it is hot, add a minimal amount with a ladle and then distribute it evenly until the entire pan is covered.
- Let it brown for 2 minutes, flip it so it browns on the other side. Repeat this step until the batter is exhausted.
For the filling
- To prepare the filling, first cook the breasts and then cut them into strips or shred them (you can also fry the breasts in strips, but this will add many more calories).
- Fry the crushed garlic clove in a little butter, add the cream and the tablespoon of mustard.
- Add the precooked vegetables, the shredded chicken, and stir until everything is completely mixed.
How to prepare the sauce?
- In a pan, add the milk, the butter and integrate the wheat flour, stirring constantly until it takes on a creamy texture.
- Add the cheese, salt, pepper or the spices of your preference, and continue stirring. (if you notice that the texture is quite dry you can add a little more milk.
- Put a crepe on a plate and put the filling on one of the ends.
- Start rolling the batter into a cylinder shape.
- Bathe the crepe with the sauce and accompany it with the sweet salad of your preference.