Savory Crepes Spring Roll Style

Make a meal out of nothing using savory crepes to make baked spring rolls. I am using cabbage, carrots and some leftover chicken.

Savory Crepes Spring Roll Style made with cabbage and leftover chicken

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This recipe is one of my favourite when I have nothing to cook in the house.

Since I usually stock up on eggs, flour and milk, those are ingredients I can always count on.

Savory crepes are very easy to make, you can fill them with anything and they become a meal.

Whatever vegetable or meat you have in the fridge, you can combine them with a bechamel sauce and some cheese.

Roll them in the crepes, put them in the oven and your dinner is done.

What vegetable do you usually have in your fridge waiting to be used? 

For me, it is cabbage!

I don't know about you, but when I buy a cabbage it lasts forever.

As soon as I shred a quarter of a cabbage it triples in size so I always have to come up with new ideas on how to use it.

The simplest is to make a coleslaw by mixing it with homemade mayonnaise and 1 tbsp of mustard.  

When I need to feed a crowd I serve the coleslaw with Pulled Pork Cooked in the Pressure Cooker.

Shred cabbage and carrots

Wrap the crepes

One day, we had the usual perpetual cabbage sitting in the fridge and my mother had the idea to make savory crepes and stuff them with stir-fried cabbage.

Instead of making a bechamel sauce she just added some soy sauce and put the savory crepes in the oven.

The result was surprisingly good.

Everybody loved them as they resembled Chinese Spring Rolls cooked in the oven.

Savory Creps Spring Rolls are also very practical to make.

You can prepare them in advance and just put them in the oven 20 minutes before serving.

I often add the chicken leftover from my chicken stock, always looking for new ideas to Revive a Boiled Chicken.

If I don't have a boiled chicken, I stirfry some minced meat and then the shredded cabbage. 

Savory Crepes Spring Roll Style





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To make the crepes I use a pan with low edges specifically designed for crepes.

It is easier to flip the crepes with a spatula.

To oil the pan I use OXO silicon blasting brush (amazon affiliate link) to keep the amount of oil to a minimum.

Oxo brush not only has a good grip, it is resistant to high heat and the brush is design to carry more juices.

If you want to know more about my favourite kitchen items you can read the article:

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Savory Crepes Spring Roll Style

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5 from 5 votes
Savory Crepes Spring Roll Style

Savory Crepes Spring Roll Style
Prep Time
15 mins

Cook Time
45 mins

Total Time
1 hr


Make a meal out of nothing using savory crepes to make baked spring rolls. I am using cabbage, carrots and some leftover chicken.

Main Course

Chinese, French
Servings: 8 people
Calories: 270 kcal

For the crepes
  • 125
  • 2
  • 300
  • 4
    vegetable oil
For the filling
  • 1/4
  • 2
    large carrots
  • 500
    cooked chicken
    or 500 gr of minced meat
  • 3
    vegetable oil for stir frying
  • 1/4
    soy sauce
  • 2
    rice vinegar

Make the crepes
  1. MIx all the ingredients in a blender and let it rest for at least 30 minutes in the fridge.

    Mix the ingredients in a blender
  2. Slightly oil the pan with a brush and heat it up to medium/high heat

    Oil the crepes pan
  3. With a middle size, ladle pour over the pan just enough mix to cover the pan. Turn the pan to uniformly distribute the batter and pour some more to fill any gaps. 

  4. Let it cook just for 1 minute until you see the edges separating from the pan

  5. Flip the crepe on the other side with a spatula and cook for just 1 minute

    Turn the crepes over
  6. Once ready pile the crepes on a plate, they will not get stuck to each other

  7. Before proceeding with the next crepe, oil the pan again with a brush

For the filling
  1. Shred the cabbage and the carrots 

  2. Stirfry it with some vegetable oil and add the soy sauce and the rice vinegar for seasoning

  3. Add the chicken at the end. If you don't have any chicken leftover stirfry some minced meat and then add the cabbage.

  1. Lay the filling in the middle of the crepe and fold the crepe first on the sides, then rolling it over

  2. Arrange the crepes on a baking dish

  3. Bake in the oven at 180 C for 20 minutes just before serving them 

Recipe Notes

Calories 270 calories per serving
Fat 15 gr per serving
Carbohydrates 19 gr per serving
Proteins 18 gr per serving
Sugar 6 gr per serving
Sodium 613 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

Make a meal out of nothing with savory crepes used as spring rolls and baked in the oven. Here I use cabbage, carrots and some leftover chicken.

  10 comments for “Savory Crepes Spring Roll Style

  1. 15th February 2018 at 12:11 am

    I completely agree, cabbage seems to last forever! I like making crepes for leftover chicken too, but make them in quite a different way. I like the sound of your spring roll-like filling.

    • Laura
      15th February 2018 at 4:53 am

      Agree, with crepes it is easy to recycle leftovers

  2. 15th February 2018 at 9:03 am

    What a fantastic idea for crepes which I must confess I find a little meh… But they are so much easier to make than spring roll wrappers that I have to make myself as I can’t get them. This is so much quicker, definitely gonna try this.

    • Laura
      15th February 2018 at 11:01 am

      Same problem here, the sheets you find for spring rolls are not the same I am used to in USA or UK. Crepes are a great substitute.

  3. 15th February 2018 at 11:37 am

    That’s a great idea for leftovers because it’s a dish in it’s own right. We’re all mad for any type of crepe and Chinese too – a great one to try.

    • Laura
      15th February 2018 at 2:03 pm

      Thank you Amanda, you also have some great leftover recipes

  4. 17th February 2018 at 1:53 pm

    I love that you used crepes instead of the usual rice paper for the spring rolls! It’s fun to change things up and I agree, when I buy a cabbage, it never goes bad before I can use it!

    • Laura
      18th February 2018 at 4:56 am

      Thank you Elaine, the rice paper we find here in France is not great so I had to come up with a solution

  5. Beth
    22nd February 2018 at 5:24 pm

    Oh, Laura! This is such a great idea!! I have 3/4 of a red cabbage in the refrigerator right now! It probably won’t be as good as white cabbage, but maybe it will work?

    • Laura
      22nd February 2018 at 7:18 pm

      Absolutely, it will. Try

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