Easy Savoury Crepes

Name: Easy Savoury Crepes
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 14 crepes
Ingredients: 1 cup all-purpose flour; ¼ teaspoon salt; 3 eggs; 1 ¼ cups milk, 1% or 2%; 2 tablespoons butter, melted; 5 tablespoons butter; 4 cloves garlic, minced; 2 teaspoons chopped fresh thyme; 2 ½ cups shredded rotisserie chicken; ⅓ cup herb and garlic cream cheese; 2 tablespoons chopped fresh parsley

Rating: 4.53 stars

19 Ratings
15 Reviews
9 Photos

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

By Egg Farmers of Ontario

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

additional:

1 hr

total:

1 hr 35 mins

Servings:

Yield:

14 crepes

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
Step 3

Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
Step 4

Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
Step 5

Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
Step 6

Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Chocolate and Strawberry Filling:

4 ounces chopped milk chocolate, semi sweet or bittersweet chocolate

2 cups fresh strawberries, quartered

1/2 teaspoon icing sugar

Ground cinnamon (optional)

Whipped cream (optional)

Sprinkle chocolate along centre of each crepe and top with strawberries. Roll up and place in shallow casserole dish.

Place in preheated 350 degrees F (180 degrees C) oven for about 10 minutes or until warmed through and chocolate is melted.

Dust with icing sugar and cinnamon, if using, and dollop with whipped cream, if desired
before serving.

Variation: Garlic Shrimp Filling:

5 tablespoons butter

4 cloves garlic, minced

2 teaspoons fresh thyme, chopped, or 3/4 teaspoon dried thyme leaves

1 pound small shrimp, thawed

2 tablespoons chopped fresh parsley

In a skillet, melt butter over medium high heat with garlic and thyme. Add shrimp. Cook, stirring for 5 minutes or until heated through. Remove from heat and divide the shrimp mixture into centre of each crepe and fold over. Place in a shallow casserole dish, overlapping slightly. Bake at 350 degrees F (180 degrees C) for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Tips:

You can substitute 3 cups frozen sliced strawberries, thawed, for the fresh strawberries.

3/4 teaspoon dried thyme leaves may be substituted for 2 teaspoons fresh thyme.

Nutrition Facts

Per Serving:

151 calories; protein 6.7g; carbohydrates 8.5g; fat 9.8g; cholesterol 69.8mg; sodium 136mg. Full Nutrition

Reviews (15)

Most helpful positive review

Terry Inskip

05/07/2014

I made these last night for my boyfriend 3 year old daughter and I. I used the garlic cream cheese filling. I did not have garlic and herb just plain garlic so I used some Herbes de Provence to season the chicken and lowered the minced garlic to 1 clove as my child might have turned her nose up at too much garlic. These crepes were creamy and smooth very tasty. I may try adding some precooked spinach to the filling to make it more interesting but as they are these were delicious. Oh I did not sprinkle the parsley I just saw that:) I served them with a Mediterranean salad (lettuce tomato a little red pepper and cucumber) and a balsamic vinaigrette. Good combination. Read More

Helpful

(18)

Most helpful critical review

Lisa Anderson

03/22/2017

This had a great taste but it was very very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then it was given a thumbs up! Read More

Helpful

(1)

19 Ratings

5 star values: 12
4 star values: 5
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Terry Inskip

05/07/2014

Helpful

(18)

Angie Homeschool Mom

12/26/2014

Despite the crepes being time consuming, this recipe was really simple and delicious. I made it for our annual Christmas Eve Brunch and these were a HUGE hit. I did not use rotisserie chicken, but boiled and shredded some chicken tenderloins I had in the freezer. My cream cheese was a different flavor from what the recipe calls for (still an herb blend) and I didn't have fresh parsley but the thyme had great flavor. I popped one batch in the refrigerator to bake later (approximately 20+ minutes to heat through). Excellent recipe that I will definitely make again. Read More

Helpful

(7)

blissfullyamy

08/28/2015

I can't vouch for the crepes I used a different recipe for those but the filling is absolutely amazing. Feeding three picky girls while still trying to make the Manhub feel like a king is tough. This one had everyone raving. I added a little extra cream cheese than the recipe called for but other than that no changes! This gets ten stars from the Summerhill family!! Read More

Helpful

(4)

RV Living

02/18/2018

Great crepe recipe. The crepes were quick to make and very thin and light. I adjusted the recipe for 5 servings (1 egg) and had a perfect amount of batter for 4 crepes, which is what I wanted. Each crepe took about 3 TBS. of batter in my crepe pan. Once the pan was hot each one cooked in less than 2 minutes. Chose savory chicken filling today. Will make these crepes again and again. Thanks for the recipe. Probably do them again tonight to fill with the rest of my strawberries and whipped cream. Read More

Helpful

(3)

Sheryl Yee

05/17/2018

I made these for Mother s Day and they were a big hit. I used almond flour almond milk and almond milk cream cheese to keep with our Paleo diet. No one could tell the difference and everyone loved them. They were good leftover the next day too. These were super easy to make so I will definitely make them again. Read More

Helpful

(1)

vouvray

04/20/2017

Used pre made crepes and entire rotisserie chicken with entire tub of lofat kraft garlic chive cream cheese. made 10 crepes. sprinkled with parmesean. a little dry but tasty flavor Read More

Helpful

(1)

shayleemeadows

02/13/2016

I had to use chive onion cream cheese and it turned out great. Read More

Helpful

(1)

Liz Mielke

08/30/2016

Delicious I think I won't add the extra butter at the end next time....I think it would be just as good without. My daughter is a picky eater and she loved these! Read More

Helpful

(1)

Zekouh

05/15/2016

This recipe is very tasty I loved it! I didn't have the thyme so I added a bit of shallot with my garlic and it turned out great. Also I used herb cream cheese. Read More

Helpful

(1)

Lisa Anderson

03/22/2017

This had a great taste but it was very very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then it was given a thumbs up! Read More

Helpful

(1)

More Reviews

Back to Easy Savoury Crepes

All Reviews for Easy Savoury Crepes

- of Reviews

Easy Savoury Crepes

Servings Per Recipe: 14
Calories: 150.8

% Daily Value *

protein: 13 %

carbohydrates: 3 %

dietary fiber: 1 %

sugars:

fat: 15 %

saturated fat: 26 %

cholesterol: 23 %

vitamin a iu: 7 %

niacin equivalents: 19 %

vitamin b6: 5 %

vitamin c: 2 %

folate: 6 %

calcium: 5 %

iron: 5 %

magnesium: 4 %

potassium: 3 %

sodium: 5 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Easy Savoury Crepes

1 of 15

All Reviews

Terry Inskip

05/07/2014

Helpful

(18)

Angie Homeschool Mom

12/26/2014

Helpful

(7)

blissfullyamy

08/28/2015

Helpful

(4)

RV Living

02/18/2018

Helpful

(3)

Sheryl Yee

05/17/2018

Helpful

(1)

vouvray

04/20/2017

Used pre made crepes and entire rotisserie chicken with entire tub of lofat kraft garlic chive cream cheese. made 10 crepes. sprinkled with parmesean. a little dry but tasty flavor

Helpful

(1)

shayleemeadows

02/13/2016

I had to use chive onion cream cheese and it turned out great.

Helpful

(1)

Liz Mielke

08/30/2016

Delicious I think I won't add the extra butter at the end next time....I think it would be just as good without. My daughter is a picky eater and she loved these!

Helpful

(1)

Zekouh

05/15/2016

This recipe is very tasty I loved it! I didn't have the thyme so I added a bit of shallot with my garlic and it turned out great. Also I used herb cream cheese.

Helpful

(1)

Lisa Anderson

03/22/2017

This had a great taste but it was very very dry. Came out like a crepe burrito. I made a basic chicken gravy with garlic and thyme and served it on top. Then it was given a thumbs up!

Helpful

(1)