Make a meal out of nothing using savory crepes to make baked spring rolls. I am using cabbage, carrots and some leftover chicken.
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?
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Savory Crepes Spring Roll Style
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Savory Crepes Spring Roll Style
Ingredients
For the crepes
- 125 gr flour
- 2 eggs
- 300 ml milk
- 4 tbsp vegetable oil
For the filling
- 1/4 cabbage
- 2 large carrots
- 500 gr cooked chicken or 500 gr of minced meat
- 3 tbsp vegetable oil for stir frying
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
Instructions
Make the 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 180 C for 20 minutes just before serving them
Notes
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.
PIN FOR LATER:
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.
Agree, with crepes it is easy to recycle leftovers
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.
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.
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.
Thank you Amanda, you also have some great leftover recipes
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!
Thank you Elaine, the rice paper we find here in France is not great so I had to come up with a solution
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?
Absolutely, it will. Try