Egg Crêpes with Chicken
Try these ultra-tender egg roll-ups with a hearty filling! Planning the menu carefully matters for any special dinner, and appetizers play a big part — after all, they kick off the meal. These delicate, tasty roll-ups are a great choice, and your guests are sure to be pleasantly surprised.
Cooking method
-
Step 1:
How do you make egg crêpes with chicken? Gather all the ingredients for the crêpes. Everything should be at room temperature (sugar and salt don't dissolve well in cold liquid), so take the eggs and milk out of the fridge ahead of time. Use good-quality flour.
-
Step 2:
Beat the eggs with the salt and sugar. Four large eggs are enough; if yours are smaller, use five.
-
Step 3:
Next, add the sifted flour to the beaten eggs and stir until smooth. If the eggs are cold, the flour won't dissolve fully and will clump — that's why room temperature matters. You can also whisk the flour into a cup of the milk first, then add it to the eggs. If lumps remain, no worries — just pass the whole mixture through a sieve.
-
Step 4:
Pour the room-temperature milk into the egg-and-flour mixture and stir well again. Keep in mind you may need more or less flour than the recipe states — go by the consistency of the batter. It should be like thick sour cream.
-
Step 5:
Heat a skillet over medium heat and brush it with vegetable oil. Cook 4–6 egg crêpes (the number depends on the pan's diameter; mine is 10 inches / 26 cm and made 5). You don't need to flip them — they're done as soon as the bottoms are golden and the tops are set.
-
Step 6:
Transfer the finished crêpes to a plate and let them cool.
-
Step 7:
Gather the ingredients for the filling. The filling for chicken crêpes usually includes mushrooms (most often button mushrooms), which add juiciness. If you like, you can add finely chopped onion (see step 13). Besides chicken breast, you can use other cuts — thighs or drumsticks.
-
Step 8:
Rinse the chicken, pat it dry, and cut it into small cubes. The smaller you cut it, the more tender and even the filling — and large pieces make the crêpes hard to roll.
-
Step 9:
Rinse the mushrooms well and pat dry. Cut each in half, then slice the halves thinly. Don't cut them too large, or the sturdy pieces could tear the delicate crêpes.
-
Step 10:
Grate the cheese on the coarse side of a box grater. You'll need half for the filling and half for sprinkling over the rolled crêpes.
-
Step 11:
Wash the herbs and chop them finely.
-
Step 12:
Heat some of the vegetable oil in a skillet and cook the mushrooms until golden. Transfer them to a plate.
-
Step 13:
Pour the remaining vegetable oil into the empty skillet, add the chicken, and cook until lightly browned. If you're adding onion, cook it together with the chicken.
-
Step 14:
Return the mushrooms to the pan and add half the grated cheese and the herbs.
-
Step 15:
Season the filling with salt and pepper and mix well.
-
Step 16:
Place 1–2 tablespoons of filling along one edge of each crêpe.
-
Step 17:
Roll the crêpes up, tucking in the side edges so the filling doesn't spill out. Roll up the rest the same way.
-
Step 18:
Grease a baking dish with vegetable oil and arrange the filled crêpes in it.
-
Step 19:
Sprinkle the remaining grated cheese over the top. Put the dish in an oven preheated to 350°F (180°C) for 20 minutes. Enjoy!
- Be ready to use more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount of flour. To steer clear of mistakes, read up on flour and how it behaves.
- Always wash eggs before using them, since harmful bacteria can linger even on a seemingly clean shell. A food-safe wash and a brush work best.
- Keep in mind that every oven is different. The temperature and cooking time may vary from what's written here, so keep an eye on the dish as it bakes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese, 50% fat - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese, 50% fat - 400 kcal/100g
- Cheshire cheese, 50% fat - 363 kcal/100g
- Edam cheese, 40% fat - 340 kcal/100g
- Cheese with mushrooms, 50% fat - 395 kcal/100g
- Emmental cheese, 45% fat - 420 kcal/100g
- Gouda cheese, 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Full-fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fresh parsley - 45 kcal/100g
- Fresh dill - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
Similar recipes
- Festive table
- For breakfast
- Children's recipes
- Second course
- Baking
- Eggs
- Meat and meat products
- Cheese
- Dairy products
- Mushrooms
- Flour
- Sweet
- Spices seasonings spices
- Fats and oils
- Pepper
- Parsley
- Salt
- Dill
- Vegetable oil
- Frying
- Oven roasting
- Meat second course
- Pancakes and pancakes
- Yeast-free baking
- Unsweetened pastries
- Recipes for March 8
- Meat in the oven
- Poultry
- Egg breakfast
- Made of solid cheese
- Milk
- Mushrooms in the oven
- Chicken with mushrooms
- Mushrooms with cheese
- Champignons
- Wheat flour
- Recipes for lean dishes without butter
- Sugar