When I want something a little different without spending hours in the kitchen, Chicken and Arugula Crepes are always worth considering. I love how these delicate crepes hold a delicious filling while remaining light enough for lunch. However, they are also satisfying enough to serve as a lovely evening meal. Best of all, they look impressive on the plate without requiring complicated cooking techniques.
The secret to a good chicken crepe is getting the balance of flavours right. I prefer bite-sized pieces of chicken seasoned with a gentle blend of spices. This adds plenty of flavour without overpowering the delicate crepes. After all, the filling should complement the pancakes rather than dominate them. A little garlic, black pepper and mild paprika can work beautifully, although you can easily adjust the seasoning to suit your taste.
Of course, the chicken is only part of what makes this dish so enjoyable. Arugula, also known as rocket here in the UK, brings a lovely peppery freshness to every bite. Its slightly sharp flavour contrasts wonderfully with the tender chicken. Furthermore, the green leaves add a welcome splash of colour, making the finished dish look as appetising as it tastes.
One of my favourite additions is cheese. I like to tuck a little inside each crepe so that it melts around the warm chicken. This creates a delicious surprise when you cut into the pancake or take that first bite. Cheddar provides a familiar, creamy richness, while feta offers a saltier flavour with a pleasant tang. Alternatively, soft goat’s cheese gives the filling a wonderfully smooth texture. Each variety brings something different, so I often choose whichever cheese I have available in the fridge.
The beauty of Chicken and Arugula Crepes is that you can adapt them to suit the occasion. For a quick lunch, I might serve two smaller crepes with a crisp green salad. If I am preparing dinner, I can make a more generous portion and add some roasted vegetables or buttery green beans. Consequently, the same basic idea works equally well for a relaxed meal alone or a more substantial family dinner.
Although crepes might sound a little fancy, they are surprisingly practical. You can prepare the chicken filling ahead of time, which makes assembling the dish much quicker when hunger strikes. Similarly, leftover cooked chicken can be put to good use, provided it has been stored safely. This makes the dish particularly appealing when I want something homemade without starting completely from scratch.
Another advantage is how easily the flavours can be changed. For instance, a pinch of chilli adds gentle warmth, while dried oregano gives the chicken a Mediterranean touch. You could also introduce a few finely chopped spring onions for extra freshness. Nevertheless, I would avoid adding too many strong ingredients because the delicate pancakes deserve to remain part of the experience.
Presentation is simple, too. I enjoy folding the filled crepes neatly and arranging them on a warm plate, with a little extra rocket scattered alongside. A light drizzle of dressing or a few fresh herbs can finish everything beautifully. Meanwhile, the melted cheese keeps the filling wonderfully comforting without making the dish feel too heavy.
Chicken and Arugula Crepes are a lovely addition to any home cooking collection. They combine tender chicken, fresh peppery leaves, delicate pancakes and your favourite cheese in one satisfying dish. Better still, you can change the filling to suit your mood, making them just as enjoyable for a simple weekday lunch as for an easy evening meal. Sometimes, the best dishes are those that look a little special but fit effortlessly into everyday cooking.
Chicken and Arugula Crepe
Equipment
- Measuring jug and kitchen scales
- large frying pan or crepe pan
Ingredients
For the Crepes:
For the Chicken Filling:
- 300 g chicken breast boneless cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp paprika mild
- ½ tsp garlic granules
- ½ small onion finely chopped
- 50 g mushrooms finely sliced
- salt to taste
- freshly ground black pepper to taste
- 40 g arugula rocket
- 60 g feta such as grated cheddar, crumbled feta or soft goat's cheese
- 1 tbsp crème fraîche cream cheese optional, for a creamier filling
- 1 tbsp fresh parsley chopped ptional
Instructions
Prepare the crepe batter:
- Place the flour and salt in a mixing bowl. Add the egg and whisk, gradually pouring in the milk and water until you have a smooth, thin batter. Stir in the melted butter. Leave the batter to rest for 10 minutes while you prepare the filling.125 g plain flour, 1 large egg, 150 ml milk, 50 ml water, 1 pinch salt, 1 tsp butter
Cook the chicken and vegetables:
- Heat the olive oil in a frying pan over medium heat. Add the chopped onion and mushrooms and cook for 3–4 minutes until they begin to soften.1 tbsp olive oil, ½ small onion, 50 g mushrooms
- Add the chicken, paprika, garlic granules, salt and black pepper. Stir well and cook for approximately 7–10 minutes, depending on the size of the pieces, until the chicken is thoroughly cooked and reaches an internal temperature of 75°C.300 g chicken breast, 1 tsp paprika, ½ tsp garlic granules, salt, freshly ground black pepper
Finish the filling:
- Remove the pan from the heat. Stir in the cream cheese or crème fraîche if you want a richer filling, followed by the chopped parsley if using.1 tbsp crème fraîche, 1 tbsp fresh parsley
- Allow the mixture to cool slightly before assembling the crepes. Keep the rocket and cheese separate for now so you can distribute them evenly between the pancakes.
Cook the crepes:
- Lightly butter a non-stick frying pan and place it over medium heat. Pour in a small ladleful of batter, swirling the pan to create a thin, even layer.butter
- Cook for 1–2 minutes until the underside is lightly golden and the edges begin to lift. Turn the crepe over and cook for another 30–60 seconds. Transfer to a plate and repeat with the remaining batter.
Fill the crepes:
- Lay the four crepes flat. Divide the chicken and vegetable mixture evenly between them, placing it over one half of each crepe.
- Add a little fresh rocket and approximately 15 g of cheese to each crepe. If using feta or goat’s cheese, crumble it over the filling. The cheese should be tucked inside so it softens beautifully as the crepes warm.40 g arugula, 60 g feta
Fold and warm:
- Fold each crepe in half over the filling, then fold it again into a triangle if preferred. Return the crepes to the pan over a low heat for 1–2 minutes per side.
- This final stage warms the filling and melts the cheese without drying out the delicate pancakes. If the crepes brown too quickly, reduce the heat.
Serve immediately:
- Arrange two warm crepes on each plate. Scatter over a few fresh rocket leaves and add a little black pepper. Serve while the cheese is soft and the chicken filling remains warm and juicy.
Notes
Avoid overfilling. Divide the mixture evenly between the crepes to prevent them tearing. Keep the rocket fresh. Add it just before folding and warming the crepes to retain some of its peppery bite. Prepare ahead. You can cook the chicken mixture in advance and refrigerate it promptly. Reheat it thoroughly before assembling, and cook the crepes shortly before serving for the best texture.