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.
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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?
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.
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
- Mix all the ingredients in a blender and let it rest for at least 30 minutes in the fridge.
- Slightly oil the pan with a brush and heat it up to medium/high heat
- 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.
- 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
- 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 and the carrots
- Stirfry it with some vegetable oil and add the soy sauce and the rice vinegar for seasoning
- Add the chicken at the end. If you don't have any chicken leftover stirfry some minced meat and then add the cabbage.
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
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.
More recipes using leftover chicken
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 Crepes Spring Roll Style
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
Equipment
Looking for kitchen gadget gifts?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 heat4 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 onion¼ cabbage, 2 large carrots, 1 onion
- Stirfry it with some vegetable oil and add the soy sauce and the rice vinegar for seasoning3 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
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
Caroline
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
Agree, with crepes it is easy to recycle leftovers
Brian Jones
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
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.
Amanda Wren-Grimwood
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
Thank you Amanda, you also have some great leftover recipes
Elaine @ Dishes Delish
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
Thank you Elaine, the rice paper we find here in France is not great so I had to come up with a solution
Beth
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
Absolutely, it will. Try