Creamy Chicken Crepe Pockets

By Muhammad Faizan

Creamy Chicken Crepe Pockets

Description

These golden crepes are filled with creamy, savory chicken filling and baked to perfection. They’re soft, cheesy, and slightly crispy on top — perfect for brunch, dinner, or as a party dish.

 Ingredients

For the Crepes:

  • 1 cup all-purpose flour

  • 2 large eggs

  • 1 cup milk

  • ½ cup water

  • 2 tbsp melted butter

  • ¼ tsp salt

For the Filling:

  • 2 cups cooked shredded chicken (or beef/turkey)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp olive oil or butter

  • ½ tsp paprika

  • ½ tsp black pepper

  • Salt to taste

  • ½ cup cream cheese (softened)

  • ½ cup sour cream or heavy cream

  • 1 cup shredded mozzarella or cheddar cheese

For Topping:

  • 1 cup grated cheese (cheddar, mozzarella, or mix)

  • Fresh parsley or cilantro for garnish

 Instructions

1. Make the Crepes

  1. In a blender, combine flour, eggs, milk, water, melted butter, and salt. Blend until smooth.

  2. Heat a non-stick pan over medium heat and lightly grease it.

  3. Pour about ¼ cup batter into the pan, swirling to coat the surface evenly.

  4. Cook 1–2 minutes on each side until lightly golden. Set aside on a plate.

2. Prepare the Filling

  1. In a pan, heat olive oil or butter. Sauté onions until translucent, add garlic, and cook briefly.

  2. Add shredded chicken, paprika, pepper, and salt. Stir well.

  3. Mix in cream cheese, sour cream, and shredded cheese. Stir until creamy and combined.

  4. Let it cool slightly.

3. Assemble the Pockets

  1. Place one crepe on a plate, add 2–3 tablespoons of filling in the center.

  2. Fold the edges toward the center to form a square or envelope shape.

  3. Arrange them seam-side down in a greased baking dish.

4. Bake

  1. Top with grated cheese and bake at 375°F (190°C) for 10–15 minutes, until cheese is melted and slightly golden.

  2. Garnish with chopped parsley or cilantro.

Servings

Makes about 6–8 crepe pockets (serves 4–6 people).

Nutritional Information (per serving, approx.)

  • Calories: 390 kcal

  • Protein: 22 g

  • Carbs: 25 g

  • Fat: 23 g

  • Fiber: 1 g

  • Calcium: 15% DV

(Values may vary based on ingredients used.)

Notes & Tips

  • Make-ahead tip: Crepes and filling can be prepared a day ahead and assembled before baking.

  • Variation: Try ground beef, tuna, mushrooms, or spinach instead of chicken.

  • Cheese options: Mozzarella for melt, cheddar for flavor, or mix both.

  • Lighter version: Use Greek yogurt instead of cream cheese or sour cream.

  • Crispier top: Broil for 2 minutes after baking.

Health Benefits

  • High in protein from chicken and eggs.

  • Contains calcium and vitamin D from cheese and milk.

  • Moderate portion of healthy fats for energy.

  • Can be made gluten-free by using rice flour or gluten-free flour blend.

 Q&A

Q: Can I freeze them?
Yes! Freeze unbaked pockets on a tray, then transfer to a bag. Bake directly from frozen at 375°F for 25–30 minutes.

Q: How do I reheat leftovers?
Bake at 350°F for 10 minutes or microwave for 1–2 minutes.

Q: Can I make them vegetarian?
Absolutely — substitute chicken with sautéed mushrooms, spinach, or mixed veggies.

Q: Can I use store-bought crepes?
Yes, ready-made crepes or tortillas work fine for a quick version.

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