Egg Crepes with Chicken
The most delicate rolls with a hearty filling. They will decorate any table. Egg crepes with chicken, mushrooms, and cheese are a dish that suits breakfast, dinner, or a buffet. It is simple to make and looks impressive. Your guests will surely be pleasantly surprised. This treat always disappears first.
Updated : 30 June, 2026
Easy
About 45 min.
Ingredients
Crepes
250 milliliters
Milk
4
Eggs
1 tablespoon
Vegetable oil
0.5 teaspoon
Sugar
0.5 teaspoon
Salt
2 tablespoon
Wheat flour
Filling
250 grams
Chicken fillet
200 grams
Champignon
120 grams
Hard cheese
5 grams
Dill
5 grams
Parsley
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. All the products should be at room temperature, so take the eggs and milk out of the refrigerator in advance. If the eggs are cold, the flour will not dissolve completely and may form lumps. That is why it is important for the eggs to be at room temperature. Use high-quality flour.
Step 2
Take a bowl with high sides so the eggs do not splash out while beating. Whisk the eggs with the salt and sugar until lightly foamy. If the eggs are large, four will be enough. If they are small, it is better to use five.
Step 3
Add the sifted flour to the beaten eggs and stir until smooth. You can also mix the flour with the milk in a cup first and only then pour it into the eggs. If you still cannot get rid of the lumps, simply strain the whole mixture through a sieve.
Step 4
Pour the room-temperature milk into the egg-and-flour mixture and mix well once again. Keep in mind that you may need a little less or a little more flour than stated. The batter should have the consistency of thick sour cream.
Step 5
Heat a skillet over medium heat and grease it with vegetable oil. Cook 4 to 6 egg crepes. The exact number depends on the diameter of the skillet. My skillet was 26 cm, about 10 inches, and I got 5 crepes. You do not need to flip them. As soon as the crepes brown underneath and set on top, they are ready. Transfer the finished crepes to a plate and let them cool.
Step 6
Rinse the chicken fillet, pat it dry, and cut it into small cubes. The more finely the chicken is cut, the more tender and even the filling will be. It is also harder to roll the crepes if the filling contains large pieces.
Step 7
Rinse and dry the mushrooms well. Cut each mushroom in half, then slice the halves thinly. Do not cut them too large, or the firm pieces may tear the delicate egg crepes.
Step 8
Grate the cheese on a coarse grater. Half of the cheese will be needed for the filling, and the other half for sprinkling over the finished crepes. I used a hard cheese.
Step 9
Rinse the herbs, dry them with paper towels, and chop them finely.
Step 10
Heat part of the vegetable oil in a skillet and fry the mushrooms until golden brown. Transfer the cooked mushrooms to a plate.
Step 11
Pour the remaining vegetable oil into the now-empty skillet, add the chicken fillet, and fry until lightly golden. If you want to add onion, fry it together with the chicken. After frying the chicken, add the mushrooms back to the skillet, then add half of the grated cheese and the herbs. Season the filling with salt and pepper and mix well.
Step 12
Place 1 to 2 tablespoons of filling on the edge of each crepe. Roll the crepes up, folding in the sides so the filling does not fall out. Roll up the rest in the same way.
Step 13
Grease a baking dish with vegetable oil. Arrange the prepared crepes in it. Sprinkle the remaining grated cheese over the top. Place the dish into an oven preheated to 180°C (350°F) for about 20 minutes. The time and temperature are approximate, so use your oven as a guide.
Step 14
Serve the finished egg crepes with chicken and mushroom filling warm, with sour cream or pesto sauce. Before serving, you can decorate the dish with fresh herbs. Enjoy your meal!
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