Easy Savoury Crepes 

Posted on: March 30, 2021

This is one in-crepe-able recipe you won’t want to miss! 

Crepes are great to make ahead and stuff with your favourite fillingstry one of these savoury flavours:  Chicken and Garlic or Garlic Shrimp! 

Head to Metro and Bulk ‘N’ Bits to pick-up all the ingredients you need to make these oh so yummy savoury crepes and then head over to Kitchen Stuff Plus and Home Hardware to grab our suggested bakeware items below.

Kitchen Stuff Plus:  Starfrit Sarlite Non-Stick Crepiere Pan

Home Hardware:  Pyrex Casserole Dish

Ingredients

Crepes
1 cup all-purpose flour
¼ tsp salt
3 eggs
1 ⅔ tbsp butter, melted
1 ¼ cups milk 

Chicken and Garlic Filling
⅓ cup butter
4 cloves garlic, minced
⅞ tsp chopped fresh thyme
2 ½ cups cubed cooked chicken
⅓ cup herb and garlic cream cheese
⅛ cup fresh parsley, chopped 

Garlic Shrimp Filling
⅓ cup butter
4 garlic cloves, minced
⅞ tsp dried thyme leaves
1 pound small shrimp, thawed
⅛ cup fresh parsley, chopped 

Directions

Crepes
In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl. 

Heat small non-stick skillet or crepe pan over medium heat.  Brush pan with some oil.  Pour approximately 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat.  Cook for about 1 minute or until bottom is a light golden colour.  Flip and cook for 30 seconds. Transfer to plate.  Repeat with remaining batter.  

Chicken and Garlic Filling 

 In a skillet, melt 3 tbsp (45 mL) of the butter over medium high heat with garlic and thyme.   

Add chicken and cook, stirring for 5 minutes or until heated through.  Stir in cream cheese until melted and smooth.  Remove from heat and divide the chicken mixture into centre of each crepe and fold over.  Place in shallow casserole dish, overlapping slightly.  Melt remaining 2 tbsp (30 mL) butter and drizzle over stuffed crepes.   

Place in preheated 350°F (180°C) oven for about 10 minutes or until warmed through.   

Sprinkle with parsley before serving. 

Garlic Shrimp Filling 

In a skillet, melt butter over medium high heat with garlic and thyme.  Add shrimp.  Cook, stirring for 5 minutes or until heated through.  Remove from heat and divide the shrimp mixture into centre of each crepe and fold over.  Place in a shallow casserole dish, overlapping slightly.   

Bake at 350°F (180°C) for about 10 minutes or until warmed through.  Sprinkle with parsley before serving. 

Egg-cellent Tips 

Make-ahead:  Stack crepes between waxed paper, wrap and refrigerate for up to three days or freeze for up to one month. 

Use 2 tsp (10 mL) of fresh thyme as a substitute for the dried herb.

For nutritional information, metric conversions and egg size convertor head here. 

Brought to you by our friends at:  Egg Farmers of Ontario

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