Savory stuffed crepes – chicken curry & tuna-mayonnaise

Ingredients

• 250 g Type 45 flour (Sift to avoid lumps)
• 2 pcs Eggs (Small eggs or 2 large)
• 700 ml Whole milk (Add gradually)
• 5 g Salt (A small pinch)
• 2 g Ground black pepper (A small pinch)
• 5 g Dried oregano (or thyme) (About 1 teaspoon)
• 30 ml Olive oil (For sautéing the onions)
• 1 pcs Medium onion (Finely chopped)
• 500 g Chicken breast (Cut into small cubes)
• 5 g Curry powder (About 1 teaspoon)
• 2 g Garlic powder (About ½ teaspoon)
• 10 g Fresh cilantro (Leaves only, optional)
• 30 ml Fresh cream (Optional, for deglazing)
• 100 g Grated cheese (emmental or cheddar) (To melt into the chicken filling)
• 140 g Canned tuna (drained) (A standard can)
• 300 g Precooked potatoes (Diced, steamed or boiled)
• 30 g Mayonnaise (For the tuna filling)
• 5 g Harissa (optional) (For a mild heat)
• 6 pcs Green olives (Pitted, chopped)
• 10 g Fresh parsley (For color and flavor)
• 30 g Butter (For the final cooking of the stuffed crepes)

Instructions

1. Prepare the crepe batter

   In a bowl, sift the flour, add the salt, pepper and oregano. Mix. Incorporate the eggs then about one third of the milk while whisking to obtain a thick batter without lumps.

   Time: PT10M

2. Thin the batter

   When the batter is homogeneous, add the remaining milk gradually until you achieve a fluid consistency but not too runny.

   Time: PT5M

3. Rest the batter

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

   Time: PT15M

4. Cook the crepes

   Heat the crepe pan over medium heat (≈180°C), lightly grease with a little oil or butter. Pour a ladle of batter, spread, cook 1‑2 minutes until the edges lift, flip and cook the other side for 30 seconds. Repeat until the batter is exhausted (about 13 crepes).

   Time: PT10M

   Temperature: 180°C

5. Prepare the chicken curry filling

   Chop the onion. In a pan, heat 2 tbsp olive oil, add the onion and sauté 3‑4 minutes. Add the chicken cubes, curry, garlic powder, pepper, oregano and cilantro. Cook over medium‑high heat 8‑10 minutes until the chicken is nicely browned. At the end of cooking, stir in the fresh cream (optional) and grated cheese, mix until the cheese melts.

   Time: PT20M

   Temperature: 180°C

6. Prepare the tuna‑mayonnaise filling

   In a bowl, crumble the drained tuna, add the diced precooked potatoes, mayonnaise, harissa (if used), chopped green olives, parsley, salt and pepper. Mix gently.

   Time: PT5M

7. Assemble the crepes

   On each cooked crepe, place a portion of filling (chicken or tuna) in the center. Fold the sides to form a square or triangle, ensuring the filling stays inside.

   Time: PT5M

8. Final cooking of the stuffed crepes

   Heat a pan with 1 tbsp butter. Place the folded crepes, filling side down, cook 2‑3 minutes until golden, flip and cook the other side 2 minutes. Repeat for all crepes.

   Time: PT10M

   Temperature: 180°C

9. Serve

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

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Type 45 flour: All-purpose flour
• Instead of Eggs: Organic chicken eggs
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Dried oregano (or thyme): Dried thyme
• Instead of Olive oil: Sunflower oil
• Instead of Medium onion: Shallot
• Instead of Chicken breast: Turkey, Veal escalope
• Instead of Curry powder: Mild paprika
• Instead of Garlic powder: Fresh grated garlic
• Instead of Fresh cilantro: Flat-leaf parsley
• Instead of Fresh cream: Plain yogurt
• Instead of Grated cheese (emmental or cheddar): Grated Gruyère
• Instead of Canned tuna (drained): Canned salmon
• Instead of Precooked potatoes: Cooked sweet potatoes
• Instead of Mayonnaise: Greek yogurt
• Instead of Harissa (optional): Espelette pepper
• Instead of Green olives: Black olives
• Instead of Fresh parsley: Chives
• Instead of Butter: Sunflower oil

Equipment Needed

• Mixing bowl
• Whisk
• Ladle
• Crepe pan (non‑stick)
• Frying pan (for fillings)
• Spatula
• Chef's knife
• Cutting board
• Measuring spoons and cups
• Paper towels (optional)

Critical Steps — Do Not Skip

• Let the crepe batter rest for at least 15 minutes.
• Cook the chicken until nicely browned and cooked through.
• Do not overcook the crepes before filling so they stay pliable.
• Seal the stuffed crepes with butter to prevent them from opening.

Chef Tips from the Video

• Use a good-quality non‑stick pan to prevent the crepes from sticking.
• Keep the crepe batter at room temperature during resting, never in the refrigerator if you plan to cook it immediately afterwards.
• Lightly dust the pan with flour before each crepe for even cooking.

Troubleshooting

Storage

Refrigerator: Store the cooked crepes and fillings separately in airtight containers, up to 2 days.

Freezer: Not recommended to freeze the stuffed crepes; the texture will deteriorate.

Room temperature: Consume immediately or keep warm for up to 30 minutes.

Make-Ahead Tips

• The crepe batter can be prepared the day before and kept in the refrigerator.
• The chicken filling can be cooked ahead and gently reheated before assembly.
• Prepare the tuna‑mayonnaise filling a few hours ahead and keep it chilled.