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