Creamy Chicken Crepes

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May 24, 2018

By mixing vibrant, crunchy vegetables together with tender chicken in a creamy sauce straight from the can, creating the perfect savoury pancake filling is quick and simple. Serve with a crisp green salad or your favourite green vegetables.

  • Cook: 15 mins
  • Serves: 4


1Heat the oven to 190°c/170°c fan/Gas mark 5

2In a bowl, use an electric hand whisk to beat the flour, salt, egg, milk and butter together until smooth. The mixture should be quite runny

3Using a non-stick shallow frying pan, drizzle in a little oil and rub round the pan with some kitchen paper to take most of the oil off. Using a ladle, pour in the batter and work quickly to shake the mixture to the edges of the pan, so it’s thin all over. After a minute turn – or flip – them over. 30 seconds on the other side should do

4Once cooked, place each crepe onto a plate and layer with greaseproof paper to stop them from sticking. Keep cooking crepes until you have two per person

5In a large bowl, mix the creamy chicken in white sauce with the vegetables and the parsley

6On a lightly oiled tray, lay a crepe down and spoon some chicken mixture onto one half, being careful not to over fill them. Then fold over the crepe and repeat the process until they are all filled

7Sprinkle with cheese and pop into the oven until the cheese is bubbling

Nutritional information

Energy (kcals) 610
Fat (g) 37
Saturated Fat (g) 14
Carbs (g) 42
Sugar (g) 10
Fibre (g) 4
Protein (g) 24
Salt (g) 2.3


100g plain flour

1 egg, beaten

Pinch of salt

200 ml semi-skimmed milk

30g melted butter

2 x 400g cans of chicken in white sauce

1 x 325g can of sweetcorn

1 x 300g can of baby carrots

A handful of parsley

50g grated cheddar

Bag of salad leaves or vegetables to serve