Chicken Crepes

"Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Breezytoo photo by Breezytoo
Ready In:
1hr
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Crepes:

  • Mix flour, baking powder and salt.
  • Stir in remaining ingredients.
  • Beat with electric mixer until smooth.
  • Lightly butter small skillet; heat over medium heat until bubbly.
  • For each crepe, pour 1/4 cup of the batter into skillet.
  • Immediately rotate skillet until thin film of batter covers bottom.
  • Cook until light brown, turn, and cook other side until light brown.
  • Stack crepes, covering with a towel to prevent drying out while preparing filling.
  • Gravy:

  • Heat butter over low heat until melted in a sauce pan.
  • Blend in flour and salt.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in broth.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Filling:

  • Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
  • Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
  • Put about 1/4 cup of mixture on center of each crepe and roll up.
  • Place crepes seam side down in a 9x13 baking dish.
  • Pour remaining gravy over crepes.
  • Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
  • Can be frozen before baking, just thaw completely before putting in the oven.
  • Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.

Questions & Replies

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Reviews

  1. BayAreaRob
    This recipe is a keeper! I made it as directed and would not change a thing. I did add some poultry seasoning to the filling and dried rosemary to the crepes.
     
  2. Breezytoo
    We love these!! I've been using the same recipe for several years as given to me by my sister and the only thing I do different is grate the carrots and use just a shot of cooking spray in the pan for making the crepes. It's a bit of work, but well worth the outcome! I always serve mine with white rice and use 1/2 chicken broth for the liquid portion to give it a little zip. Leftover these are delicious too! Thanks for sharing!
     
  3. J-Lynn
    We really enjoyed these, so I'll have to record my modifications for future reference. I made the crepes as directed but generally prefer them thinner, so next time I will add more milk. (Not to mention I only got 5 9" crepes.) I used thick-sliced deli turkey instead of diced chicken. I didn't want to serve them as a casserole, so I decreased the gravy- 2 TBSP each of butter and flour, and only 1 cup of broth. This gravy got perfectly thick, then I added all of it to the meat mixture. We filled our crepes, rolled them up, and ate them with a fork. Yummy! (Could add more veggies next time; my version doesn't make much filling.)
     
  4. Nimz_
    This tasted a lot like chicken and dumplings and we loved it. I added some garlic to the veggie mixture and think I might experiment with other herbs and maybe add additional veggies such as mushrooms and peppers to increase the flavor combination, but all in all this was an excellent dish. A little time consuming but well worth the effort. We have plenty of leftovers. Thanks so much for sharing. Made for PAC Spring 2011 :)
     
  5. trich1229
    This is very similar to the recipe that i use from an old Betty Crocker cookbook. I don't like celery or carrots so I substitute mushrooms and green peppers and add some chopped apple. I also add a little bit of sage to the filling along with salt and pepper. My DH and DD loves them. I usually triple the recipe and freeze what is left over for another night. Very Very Good.
     
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Tweaks

  1. J-Lynn
    We really enjoyed these, so I'll have to record my modifications for future reference. I made the crepes as directed but generally prefer them thinner, so next time I will add more milk. (Not to mention I only got 5 9" crepes.) I used thick-sliced deli turkey instead of diced chicken. I didn't want to serve them as a casserole, so I decreased the gravy- 2 TBSP each of butter and flour, and only 1 cup of broth. This gravy got perfectly thick, then I added all of it to the meat mixture. We filled our crepes, rolled them up, and ate them with a fork. Yummy! (Could add more veggies next time; my version doesn't make much filling.)
     
  2. TAHINAZ
    Not bad. Since it calls for crepes, I expected the recipe to be a little more exotic. This tasted like chicken and dumplings only with crepes instead of dumplings. Maybe it just needs some herbs. Still, not bad. I'd make them again. Oh, and the crepe batter needs about half a cup more milk.
     

RECIPE SUBMITTED BY

I am a mother of 3. One boy (8) and two girls (6) and (1). I'm a stay at home mom who runs her butt off! I love to cook, when I have time. It's fun to experiment with new recipes and ideas. I like to try "fancy" dishes sometimes, but on a day to day basis I just cook pretty plain and normal, like burgers, spaghetti, etc. Got to keep the kids happy and full!
 
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