- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 640 kcal
Quick summary
“These savory crepes combine discs of very thin and soft dough based on eggs and milk filled with shredded chicken breast sautéed in garlic, onion, and creamy requeijão. It is worth cooking for the versatility of a comforting homemade dish that pleases the whole family and can be served plain or oven-gratinated.”
What you need to know
- Let the raw batter rest for 10 minutes to hydrate the starch and allow air bubbles to rise, ensuring elastic and thin crepes.
- Sauté the onion and garlic well before adding the shredded chicken and incorporate the cream cheese only after turning off the heat.
- Grease the non-stick skillet lightly with butter and spread a small ladle of batter, rotating the pan quickly.
Ingredients
Main
- Dough:
- 2 cups all-purpose flour
- 2 eggs
- 2 cups of milk
- 1 tablespoon of melted butter
- 1 pinch of salt
- Filling:
- 400 g of cooked and shredded chicken breast
- 200 g of creamy requeijão
- 1 chopped onion
- 2 cloves garlic, minced
- 1 tablespoon of oil
Instructions
Principal
- In a bowl, mix the wheat flour, eggs, milk, melted butter, and salt until you get a homogeneous batter.
- Deixe a massa descansar por 10 minutos.
- Meanwhile, heat the oil in a pan and sauté the onion and garlic until golden.
- Add the shredded chicken to the pan and mix well.
- Turn off the heat and incorporate the requeijão, mixing until creamy.
- Heat a non-stick skillet and place a ladle of batter, spreading it to form a crepe.
- Let cook for about 2 minutes on each side or until golden brown.
- Repeat the process until the dough runs out.
- Fill each crepe with the chicken and requeijão mixture.
- Place the filled crepes in a baking dish and take to the oven for 5 minutes to warm up.
- Serve hot and enjoy!
Chef's tips
- Pour the batter into the center of the very hot skillet and tilt the pan in circles to cover the bottom with an almost translucent layer.
- Flip the crepe as soon as the edges start to loosen and turn golden, cooking the other side for less than a minute.
- Keep the ready discs stacked under a clean kitchen towel while frying the others so they retain softness and flexibility.
Variations
- Crepes au gratin with white sauce: arrange the stuffed crepes in a baking dish, cover with béchamel sauce and grated parmesan cheese, and gratinate.
- Chicken filling with corn and olives: add half a cup of cooked green corn and chopped black olives to the chicken sauté.
- Green spinach dough: blend half a bunch of blanched spinach together with the eggs and milk in the blender before mixing the flour.
Substitutions
- Cooked chicken breast: use leftover shredded roast chicken, cooked desalted carne-seca, or shredded grilled tilapia fillet.
- Creamy requeijão cheese: replace with traditional catupiry, cream cheese, or ricotta cream seasoned with herbs.
- Whole milk in the dough: use skim milk or filtered water with a teaspoon of olive oil for a lighter dough.
How to store
Store the filled crepes in a covered dish in the refrigerator for up to 3 days. Reheat in a medium oven at 180 ºC covered with aluminum foil for 10 minutes or in a skillet with a knob of butter.
Can it be frozen?
You can freeze individual dough discs separated by plastic wrap for up to 90 days, or freeze the already filled crepes in a suitable container for up to 60 days. Thaw in the refrigerator overnight and heat in the oven to serve.
What to serve with
Serve accompanied by homemade tomato sauce with fresh basil, green leaf salad with cherry tomatoes, or fluffy white rice. Harmonizes with fresh light white wine or whole natural grape juice.
Frequently asked questions
How to make the crepe batter not tear when flipping?
Ensure the skillet is very hot and greased, respect the 10-minute dough rest, and flip only when the edges are golden and loose.
Can I blend the crepe batter in the blender?
Yes, blending all liquid ingredients with the flour in a blender for 1 minute is the fastest method to get a lump-free mixture.
How many crepes does this recipe yield on average?
Yields 8 to 10 medium-sized discs in a 20 cm diameter skillet, serving perfectly 4 portions with 2 to 3 crepes each.
Why should the requeijão be mixed with the heat turned off?
Adding the requeijão off the heat prevents it from curdling or losing its creamy consistency under excessive direct heat from the flame.
