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Home » Recipes » Main Course: baked and stews

Savory Chicken Crepes Using Leftovers

Published: Jan 18, 2022 · Modified: Apr 21, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
savory chicken crepe

These savory chicken crepes make a healthy dinner out of leftover boiled or rotisserie chicken and cabbage. This recipe is also low in fat and carbs as it is savory crepes without white sauce bechamel and cheese. It is a healthy recipe to make using what you have in your fridge.

Savory chicken crepes
Jump to:
  • Dinner out of leftover
  • Tools you need to make crepes
  • How to make crepes
  • Substitution
  • More recipes using leftover chicken
  • Savory Crepes Spring Roll Style

Dinner out of leftover

This recipe is one of my favorites 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: leftover chicken, turkey, ham, any meat really.

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

If I want a healthier version, I don't use cheese or bechamel sauce but season the vegetable with soya sauce and vinegar.

I roll the vegetables and the chicken in the crepes, put them in the oven, and dinner is done.

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

ingredients used

Cabbage lasts forever

In my fridge, there is always a cabbage! I don't know about you, but when I buy a cabbage it lasts forever. As soon as I shred a quarter of 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 coleslaw by mixing it with homemade mayonnaise and 1 tablespoon of mustard.

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

The result was surprisingly good.

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

cabbage, carrots and onion

When to make them

These savory chicken crepes "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.

You can also use leftover rotisserie chicken, leftover turkey, or ham or you can stir fry some minced meat with the shredded cabbage.

Tools you need to make crepes

These tools are really helpful when it comes to make crepes:

  • Frying pan with low sides: the low side is very important as it facilitate the flipping of the crepes
  • Long spatula: so you can lift the crepes on its entire diameter
  • Crepe Spreader and Spatula Set: nice to have but not really necessary if you are using a pan. You can spread the batter just by turning the pan (see step by step video in the recipe card)
  • Silicon brush: To spread a thin coat of vegetable oil in the pan. You really need very little oil so a brush keeps it to a minimum.

How to make crepes

  1. Mix all the ingredients in a blender and let it rest for at least 30 minutes in the fridge.
  2. Slightly oil the pan with a brush and heat it up to medium/high heat
  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
  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
How to make crepes

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.
Make the filling

Assembly

  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 355 F - 180 C for 20 minutes just before serving them 
Assembly

Substitution

You can really fill your crepes with any leftover meat and vegetables you have in the fridge.

Let you imagination go and make another recipe with you leftovers.

crepes filled and served on a serving tray

More recipes using leftover chicken

  • Chicken Caesar salad
  • Chicken wraps
  • Chicken soup
  • Chicken pie
an opened crepes placed on a plate

If you are making these savory chicken crepes using leftovers leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

savory chicken crepes

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.
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
⏲️Total Time 1 hour hour
Servings: 8 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

For the crepes

  • 2 cup flour
  • 4 fresh eggs
  • 2 ½ cup milk
  • 1 pinch salt
  • 4 tablespoon vegetable oil

For the filling

  • ½ rotisserie or boiled chicken or 1 lb - 500 gr of minced meat
  • ¼ cabbage
  • 2 large carrots
  • 1 onion
  • 3 tablespoon vegetable oil for frying
  • ¼ cup soy sauce
  • 2 tablespoon rice vinegar or cider vinegar
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Equipment

  • Mini Measuring Set
  • Measuring mugs
  • Braun blender
  • Silicone Basting Brush
  • Pan for crepes
  • Wooden Turner Set
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Instructions

Make the crepes

  • Mix all the ingredients in a blender and let it rest for at least 30 minutes in the fridge.
    2 cup flour, 4 fresh eggs, 2 ½ cup milk, 1 pinch salt
  • Slightly oil the pan with a brush and heat it up to medium/high heat
    4 tablespoon vegetable oil
  • With a middle-size ladle, pour over the pan just enough mix to cover the pan.
  • Use a crepes spread or turn the pan to uniformly distribute the batter and pour some more to fill any gaps. 
  • Let it cook just for 1 minute until you see the edges separating from the pan
  • Flip the crepe on the other side with a spatula and cook for just 1 minute. As the crepes will be baked afterward, this step is not necessary
  • Once ready pile the crepes on a plate, they will not get stuck to each other
  • Before proceeding with the next crepe, oil the pan again with a brush

For the filling

  • Shred the cabbage, the carrots and the onion 
    ¼ cabbage, 2 large carrots, 1 onion
  • Stirfry it with some vegetable oil and add the soy sauce and the rice vinegar for seasoning
    3 tablespoon vegetable oil for frying, ¼ cup soy sauce, 2 tablespoon rice vinegar
  • Add the chicken at the end. If you don't have any chicken leftover stirfry some minced meat and then add the cabbage.
    ½ rotisserie or boiled chicken

Assembly

  • Lay the filling in the middle of the crepe and fold the crepe first on the sides, then rolling it over
  • Arrange the crepes on a baking dish
  • Bake in the oven at 355 F - 180 C for 20 minutes just before serving them 

Video

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Notes

  • 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.
  • You can prepare the savory crepes in advance and just put them in the oven 20 minutes before serving.
  • If you don't have any chicken leftover stirfry some minced meat and then add the cabbage.

Nutrition

Calories: 313kcal | Carbohydrates: 17g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 495mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2720IU | Vitamin C: 11.3mg | Calcium: 76mg | Iron: 2mg
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Reader Interactions

Comments

  1. Caroline

    February 15, 2018 at 12:11 am

    5 stars
    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.

    Reply
    • Laura

      February 15, 2018 at 4:53 am

      Agree, with crepes it is easy to recycle leftovers

      Reply
  2. Brian Jones

    February 15, 2018 at 9:03 am

    5 stars
    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.

    Reply
    • Laura

      February 15, 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.

      Reply
  3. Amanda Wren-Grimwood

    February 15, 2018 at 11:37 am

    5 stars
    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.

    Reply
    • Laura

      February 15, 2018 at 2:03 pm

      Thank you Amanda, you also have some great leftover recipes

      Reply
  4. Elaine @ Dishes Delish

    February 17, 2018 at 1:53 pm

    5 stars
    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!

    Reply
    • Laura

      February 18, 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

      Reply
  5. Beth

    February 22, 2018 at 5:24 pm

    5 stars
    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?

    Reply
    • Laura

      February 22, 2018 at 7:18 pm

      Absolutely, it will. Try

      Reply

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