Savory Chicken Crepes with Milk-and-Egg Batter

Ingredients

• 1 1/2 cups whole milk (360 ml)
• 1 cup all-purpose flour (130 g)
• 2 eggs
• 1 tbsp melted butter + 1 tsp extra for greasing
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 300 g cooked, shredded chicken (about 10.5 oz)
• 1 tbsp olive oil
• 1 small onion, chopped (about 80 g / 3 oz)
• 1 garlic clove, minced
• 1/2 cup shredded mozzarella (about 50 g / 1.8 oz)
• 3 tbsp requeijão (Brazilian creamy cheese spread) or cream cheese
• 2 tbsp chopped fresh parsley
• oil for greasing the pan (optional)

Instructions

1. Make the batter: in a bowl, whisk the eggs with the milk and melted butter until combined. Add the sifted flour, salt and pepper and mix until you have a smooth batter. Let rest 10 minutes.
2. Make the filling: heat the olive oil in a medium skillet, sauté the onion until translucent, then add the garlic and cook until fragrant.
3. Add the shredded chicken to the skillet, mix well and stir in the mozzarella and requeijão (or cream cheese). Adjust salt and pepper, finish with the chopped parsley and keep warm.
4. Heat a medium nonstick skillet over medium-low heat and lightly grease with butter or oil.
5. Pour a small ladle of batter, tilting the pan to spread it into a thin round. Cook 1 to 2 minutes until the edges lift, then flip and brown the other side for 30–40 seconds.
6. Fill each crepe with 2 to 3 tablespoons of the creamy chicken, fold in half or roll, and briefly return to the skillet to warm through and melt the cheese if desired.
7. Serve immediately, finishing with more chopped parsley or a pinch of freshly ground black pepper.

Tips

• If the batter is too thick, thin with 1–2 tablespoons of milk until it reaches a thin cream consistency.
• Resting the batter 10 minutes makes the crepes more elastic and helps prevent tearing when you flip them.
• Use a medium skillet and medium-low heat to avoid burning the crepes before they cook through.
• You can make the filling ahead of time and assemble the crepes just before serving to speed up dinner.

Variations

• Add 1/2 cup canned or fresh sweet corn to the filling for extra texture and sweetness.
• Replace requeijão with catupiry (if available) or extra cream cheese for an even creamier filling.
• Stir 1 tsp smoked paprika or red pepper flakes into the chicken for a spicy version.

FAQ