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Stuffed Chicken Crepe Pockets Recipe

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4.4 from 54 reviews

  • Author: Ezabella
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

Delicious and creamy stuffed chicken crepe pockets combining tender shredded chicken, cream cheese, and green onions wrapped in thin, golden crepes and baked to perfection. A savory finger food perfect for lunches, appetizers, or light dinners.

Ingredients

Crepe Batter

  • 6 eggs
  • 3/4 cup flour
  • 2 cups milk
  • 1/2 cup vegetable oil
  • 1 tsp salt

Filling

  • 1 lb chicken breast
  • 1/2 cup green onions, chopped
  • 8 oz cream cheese, softened
  • 1 tbsp salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Make the Crepe Batter: In a mixing bowl, whisk the eggs with flour until smooth and free of lumps. Gradually stir in the milk, followed by the vegetable oil, and mix until fully combined.
  2. Preheat the Pan: Heat a frying pan or crepe pan over medium-high heat until sizzling hot. Lightly spray the pan with oil once before cooking the first crepe, as the batter already contains oil.
  3. Cook the Crepes: Hold the pan at an angle and pour in enough batter to cover the base thinly. Rotate the pan to spread the batter evenly. Cook until the edges lift, then carefully flip the crepe and cook until lightly golden. Repeat for all batter.
  4. Cook the Chicken: Boil chicken breasts in salted water until fully cooked through. Remove and shred the meat into small pieces.
  5. Prepare the Filling: In a bowl, combine shredded chicken with softened cream cheese and chopped green onions. Season with salt and black pepper to taste and mix thoroughly.
  6. Assemble the Crepe Pockets: Place a spoonful of the filling in the center of each crepe. Gather the crepe edges around the filling to form a pouch like a coin purse. Secure by tying with a green onion stalk.
  7. Bake the Pockets: Arrange the stuffed crepe pockets in an oven-safe dish. Bake at 350°F for 15 minutes to warm through and meld the flavors. Optionally, warm in the microwave as a quick alternative before serving.

Notes

  • Do not oil the pan for each crepe after the first as the batter contains oil.
  • Ensure chicken is fully cooked and shredded finely for best filling texture.
  • Use softened cream cheese for easier mixing and creamier filling.
  • The green onion tie is optional but adds a nice presentation touch.
  • Microwaving is a quicker alternative to baking but may affect texture slightly.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/stuffed-chicken-crepe-pockets-recipe/