Go Back

Chicken Crepe Bake

Savory crepes wrapped around a creamy chicken filling, topped with a cream cheese thick sauce and mozzarella.
Course: Breakfast, Main Course
Servings: 4


For the crepes:

  • 2 Eggs
  • 1 cup Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 2 tbsp Oil/Butter
  • 1 cup Milk
  • 1/2 cup Water

For the filling:

For the cream:

  • 4-5 tbsp Cream cheese
  • 3 tbsp Cooking cream
  • 1/2 tsp Paprika powder
  • A pinch of Salt

For assembling:

  • Mozzarella cheese
  • Pickled Jalapeno


To make crepes:

  • Add all the ingredients into a blender jar and blend well until everything gets combined and forms a smooth lump free batter.
  • When the chicken filling is ready, start making the crepes.
  • For that, take a frying pan and heat it on medium high flame.
  • Pour in a ladle full of batter and swirl the pan.
  • Cook for half a minute on one side. When the bottom side gets light golden brown spots, flip it. Cook the other side for half a minute.
  • Take it out and place it on a plate.

To make the cream mixture:

  • With a whisk mix together the cream cheese spread, cooking cream, dried thyme or oregano, paprika and salt.

To assemble:

  • Take a spoonful of filling and place it in the middle of the crepe. Fold all the four sides and form it into a box.
  • Place all the crepe boxes into a rectangular baking tray.
  • Spread the cream on top of each box.
  • Place jalapeno spices on top of the cream.
  • Sprinkle mozzarella cheese all over.
  • Bake at 180C for 10 minutes in a preheated oven at the bottom first and then turn on the top flame for 5 minutes until the cheese melts and gets golden brown spots.
  • Serve