Savory stuffed crepes – spinach-chicken and tuna-potato

Ingredients

• 500 ml Whole milk (Not warm, at room temperature)
• 2 pcs Eggs (Medium size)
• 230 g Type 45 wheat flour (Sift before use)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 0.5 c. à café Dried thyme or Herbes de Provence (Optional)
• 30 g Unsalted butter (Divided: 1 tbsp for the batter, 1 tbsp for the spinach)
• 120 g Frozen spinach (Thawed and drained)
• 300 g Chicken fillets (Cut into 1 cm dice)
• 1 c. à café Ground ginger
• 0.5 c. à café Ground turmeric
• 1 c. à café Curry powder
• 200 g Ricotta (Creamy fresh cheese)
• 300 g Precooked potatoes (Cubes, to be gently reheated)
• 150 g Philadelphia‑style spreadable cheese
• 2 boîtes Canned tuna (drained) (About 160 g each)
• 2 c. à soupe Fresh chopped parsley
• 50 g Grated cheese (Gruyère or Emmental) (Optional, for gratinating the crepes)
• 2 c. à soupe Olive oil (For cooking the chicken)
• 1 feuille Paper towel (To absorb excess fat)

Instructions

1. Prepare the crepe batter – dry mix

   In a large bowl, sift the flour, add the salt, pepper and thyme (or Herbes de Provence). Mix with a whisk.

   Time: PT5M

2. Incorporate the eggs

   Make a well in the center of the dry mixture, crack the two eggs into it and begin whisking gently, gradually incorporating the flour.

   Time: PT3M

3. Add the milk in three portions

   Pour one third of the milk (≈ 165 ml) while whisking until a smooth batter is obtained. Repeat twice with the remaining milk, scraping the bowl sides each addition.

   Time: PT5M

4. Rest the batter

   Cover the bowl with plastic wrap or a clean kitchen towel and let rest 7 minutes at room temperature.

   Time: PT7M

5. Cook the crepes

   Heat a non‑stick pan over medium heat. Lightly brush with oil then a paper towel. Pour a ladle of batter, spread into a thin layer, cook 1 minute until lightly colored, flip and cook 30 seconds on the other side. Repeat until batter is exhausted (about 10 crepes).

   Time: PT20M

   Temperature: Moyen

6. Prepare the spinach‑chicken filling

   Melt 1 tbsp butter in a pan, add the thawed spinach, season with salt and pepper and cook 1‑2 minutes. Set aside. In the same pan, add 1 tbsp olive oil, sauté the chicken dice over medium‑high heat for 7 minutes, season with salt, pepper, ginger, turmeric and curry. When the chicken is golden and the water has evaporated, stir in the spinach, add the ricotta, mix for 2 minutes then set aside.

   Time: PT11M

   Temperature: Moyen‑Vif

7. Prepare the tuna‑potato filling

   In a bowl, mash the precooked potatoes, add the spreadable cheese, the drained tuna, the chopped parsley, season with salt and pepper. Mix until a homogeneous consistency is reached.

   Time: PT5M

8. Fill and fold the crepes

   On each crepe, place a spoonful of the spinach‑chicken or tuna‑potato filling, sprinkle grated cheese if desired, fold into a triangle or roll. Quickly reheat the filled crepes in the pan 1 minute each side if needed.

   Time: PT5M

   Temperature: Moyen

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Low‑fat milk, Unsweetened almond milk
• Instead of Eggs: Organic chicken eggs, Duck eggs
• Instead of Type 45 wheat flour: All‑purpose flour, Buckwheat flour (for gluten‑free version)
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Dried thyme or Herbes de Provence: Oregano, Dried basil
• Instead of Unsalted butter: Vegetable oil, Margarine
• Instead of Frozen spinach: Fresh spinach, Swiss chard
• Instead of Chicken fillets: Turkey, Veal escalope
• Instead of Ground ginger: Fresh grated ginger
• Instead of Ground turmeric: Sweet paprika
• Instead of Curry powder: Ras‑el‑hanout
• Instead of Ricotta: Quark, Cottage cheese
• Instead of Precooked potatoes: Homemade steamed potatoes
• Instead of Philadelphia‑style spreadable cheese: Reduced‑fat cream cheese, Fresh goat cheese
• Instead of Canned tuna (drained): Canned salmon, Sea snail
• Instead of Fresh chopped parsley: Chives, Cilantro
• Instead of Grated cheese (Gruyère or Emmental): Comté, Shredded mozzarella
• Instead of Olive oil: Sunflower oil, Clarified butter
• Instead of Paper towel: Clean kitchen cloth

Equipment Needed

• Mixing bowl
• Whisk
• Ladle
• Non‑stick pan (or crepe maker)
• Spatula
• Chef's knife
• Cutting board
• Paper towel (optional)
• Pouring jug (or pitcher) (optional)

Critical Steps — Do Not Skip

• Whisk the batter until a lump‑free texture is achieved.
• Let the batter rest 5‑10 minutes.
• Cook the crepes over medium heat to prevent burning.
• Cook the chicken until it is well browned and cooked through.
• Fold the crepes before they cool too much to retain their flexibility.

Chef Tips from the Video

• Using whole milk makes the batter more supple and the crepes tastier.
• Lightly sprinkling fleur de sel on the filling before folding adds crunch.
• For a lighter version, replace butter with an oil spray.

Troubleshooting

Storage

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

Freezer: Stack the crepes between two sheets of parchment paper, place in a freezer bag – up to 2 months.

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

Make-Ahead Tips

• Prepare the crepe batter the day before and keep it refrigerated; it keeps for 24 hours.
• Both fillings can be made 1 day ahead and gently reheated before filling.
• Cooked crepes freeze very well; simply reheat in a pan or microwave.