Salty Crepes with Chicken and Béchamel Sauce

If you love savory, cheesy, and creamy dishes, then this salty crepe recipe filled with chicken, vegetables, and Béchamel sauce is the perfect treat for you! These golden, crispy crepes are stuffed with a flavorful filling and melted cheese, making them ideal for a hearty breakfast, brunch, or even dinner. Whether you’re cooking for family or friends, this dish is sure to impress.

Why You’ll Love This Recipe

Easy to Make: Simple ingredients and straightforward steps.
Perfectly Balanced: A crispy exterior with a creamy and cheesy interior.
Great for Any Occasion: Serve it as a snack, appetizer, or main course.
Customizable: Add different fillings like mushrooms, bell peppers, or spinach.

Ingredients You’ll Need

For the Crepes:

• 2 cups flour (220g)
• Salt & black pepper (to taste)
• 3 large tablespoons melted butter (50g)
• 3 eggs
• 2 cups milk (400ml)

For the Filling:

• 2 tablespoons cooking oil
• 1 onion, finely chopped
• 1 carrot, grated
• 1 chicken breast, shredded
• Spices: Salt, black pepper, red chili powder, and ginger
• Sauce: Béchamel sauce
• Cheese: Mozzarella or your favorite melting cheese

Step-by-Step Instructions

Step 1: Prepare the Crepe Batter

1. In a mixing bowl, whisk together flour, eggs, milk, and melted butter.
2. Add salt and black pepper, then mix until smooth.
3. Let the batter rest for 10-15 minutes for better texture.

Step 2: Cook the Crepes

1. Heat a non-stick skillet over medium heat and lightly grease it.
2. Pour a ladleful of batter, swirling to coat the pan evenly.
3. Cook for 1-2 minutes on each side until golden brown.
4. Set aside and repeat for the remaining batter.

Step 3: Prepare the Filling

1. Heat oil in a pan and sauté onions and carrots until softened.
2. Add shredded chicken, season with salt, black pepper, red chili powder, and ginger, and cook for 5 minutes.
3. Stir in the Béchamel sauce and let it thicken for 2-3 minutes.
4. Remove from heat and let it cool slightly.

Step 4: Assemble the Crepes

1. Lay a crepe flat and add a generous amount of filling.
2. Sprinkle with mozzarella cheese.
3. Fold into a rectangle or roll tightly.
4. Repeat for all crepes.

Step 5: Final Cooking for Crispy Texture

1. Heat a pan and lightly grease it with butter.
2. Place the stuffed crepes and cook until golden brown on both sides.
3. Serve hot, garnished with fresh parsley.

Serving Suggestions

Pair with a side salad for a balanced meal.
Serve with garlic sauce or sour cream for extra flavor.
Enjoy with a cup of hot tea or coffee.

Expert Tips for the Perfect Salty Crepes

Let the batter rest to get soft, flexible crepes.
Use a non-stick pan for even cooking and easy flipping.
Don’t overfill the crepes to prevent tearing.
For extra crispiness, brush with melted butter before reheating.

Frequently Asked Questions

1. Can I make the batter ahead of time?

Yes! You can prepare the batter and store it in the fridge for up to 24 hours. Just stir before using.

2. Can I freeze the crepes?

Absolutely! Stack them with parchment paper in between and freeze for up to 2 months.

3. What other fillings can I use?

Try mushrooms, spinach, bell peppers, or even minced meat for variety.

4. How do I reheat leftover crepes?

Simply warm them in a pan over low heat or in an air fryer at 350°F (175°C) for 5 minutes.

Print