Savory crepes stuffed with chicken curry and tuna mayo

Ingredients

• 250 g Type 45 flour (Sift to avoid lumps)
• 3 unités Eggs (Small eggs, or 2 large)
• 700 ml Milk (Whole or semi‑skimmed milk)
• 1 pincée Salt
• 1 pincée Black pepper
• ½ cuillère à café Dried oregano (or thyme)
• 2 cuillères à soupe Olive oil (For sautéing the onions)
• 500 g Chicken breast (Cut into small dice)
• 1 cuillère à café Curry powder
• ½ cuillère à café Garlic powder
• 1 poignée Fresh cilantro (Optional, for the chicken filling)
• 2 cuillères à soupe crème fraîche (To deglaze the chicken filling (optional))
• 100 g Kiri‑type cheese (or spreadable cheese) (To incorporate into the chicken filling)
• 300 g Potatoes (Steamed or boiled, then mashed)
• 3 cuillères à soupe Mayonnaise
• 1 cuillère à café Harissa (Optional, to taste)
• 5 unités Green olives (Cut into small dice)
• Quelques brins Fresh parsley (For the tuna‑mayonnaise filling and garnish)
• 2 cuillères à soupe Butter (For the final cooking of the crepes)

Instructions

1. Prepare the crepe batter

   In a mixing bowl, sift the flour then add the salt, pepper and oregano. Mix. Make a well, crack the eggs into it and incorporate one third of the milk. Whisk until you obtain a thick batter without lumps.

   Time: PT10M

2. Thin the batter

   When the batter is homogeneous, incorporate the remaining milk gradually until you achieve a fluid consistency. Mix again.

   Time: PT5M

3. Rest the batter

   Cover the bowl with plastic wrap and let rest for 15 minutes at room temperature.

   Time: PT15M

4. Prepare the chicken curry filling

   Finely slice the onion. Heat 1 tablespoon of olive oil in a pan over medium‑high heat. Sauté the onion until translucent, add the chicken dice and cook until golden brown. Sprinkle with curry, garlic powder, pepper and oregano. Stir, add the crème fraîche and Kiri cheese, let melt slightly. Adjust seasoning with salt.

   Time: PT15M

   Temperature: moyen‑fort

5. Prepare the tuna‑mayonnaise filling

   Cook the potatoes by steaming or boiling until tender, drain and mash them. Incorporate the mayonnaise, harissa (if desired), the chopped green olives, the chopped parsley, salt and pepper. Mix until you obtain a homogeneous purée.

   Time: PT15M

6. Cooking the crepes

   Heat the non‑stick pan over medium heat, lightly grease with a little oil or butter. Pour a small ladle of batter, spread into a thin layer. Cook 1 minute until the edges lift, flip and cook 30 seconds on the other side. Repeat until the batter is exhausted (about 13 crepes).

   Time: PT20M

   Temperature: moyen

7. Assembly and final cooking

   On each cooked crepe, place a spoonful of chicken filling or tuna‑mayonnaise filling in the center. Fold the sides to form a square. Heat a knob of butter in the pan, place the folded crepes with the seam side down, cook 1 to 2 minutes until golden, flip and brown the other side.

   Time: PT10M

   Temperature: moyen

8. Serving

   Arrange the crepes on a platter, sprinkle with chopped fresh parsley for color and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Type 45 flour: all‑purpose flour
• Instead of Eggs: chicken eggs
• Instead of Milk: almond milk, soy milk
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Dried oregano (or thyme): Herbes de Provence
• Instead of Olive oil: sunflower oil
• Instead of Chicken breast: turkey
• Instead of Curry powder: curry powder
• Instead of Garlic powder: fresh minced garlic
• Instead of Fresh cilantro: parsley
• Instead of crème fraîche: Greek yogurt
• Instead of Kiri‑type cheese (or spreadable cheese): cream cheese
• Instead of Potatoes: sweet potatoes
• Instead of Mayonnaise: plain yogurt
• Instead of Harissa: mild chili
• Instead of Green olives: capers
• Instead of Fresh parsley: cilantro
• Instead of Butter: oil

Equipment Needed

• Mixing bowl or large bowl
• Whisk
• Measuring spoons (teaspoons and tablespoons)
• Non‑stick pan
• Spatula
• Chef's knife
• Cutting board
• Sieve or strainer (optional)
• Paper towels (optional)
• Serving plate or platter (optional)

Critical Steps — Do Not Skip

• Prepare the crepe batter without lumps
• Fully cook the chicken (internal temperature 75°C)
• Cook the crepes without overcooking
• Assemble with the seam side down to avoid leaks

Chef Tips from the Video

• Let the batter rest for 15 min to improve the crepes' elasticity.
• Using clarified butter for the final cooking gives a golden color without burning.
• Stuff the crepes while still hot so the cheese melts slightly.

Troubleshooting

Storage

Refrigerator: Store the crepes and fillings separately in airtight containers, up to 3 days.

Freezer: Unfilled crepes freeze for 1 month, wrapped between two sheets of parchment paper.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator; it keeps for 24 h.
• Both fillings can be made ahead and gently reheated before assembly.
• Store the cooked crepes separately, covered with a clean cloth to prevent drying.