Chicken and Arugula Crepe

Chicken and Arugula Crepes combine tender, mildly spiced chicken with mushrooms, onion, peppery rocket and melted cheese, all wrapped in delicate homemade pancakes. Ready in around 35 minutes, they make a satisfying lunch or dinner and are easy to customise with cheddar, feta or goat's cheese.

Prep Time 15

Cook Time 20

Total Time 35

Servings Crepes

Ingredients

For the Crepes:

125 g plain flour
1 large egg
150 ml milk
50 ml water
1 tsp butter melted
1 pinch salt
butter extra for greasing the pan

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.

Equipment

Notes

Serving suggestions:

For lunch: Serve with a crisp green salad and a light lemon dressing.

For dinner: Add roasted cherry tomatoes, green beans or seasonal vegetables.

For extra creaminess: Offer a small spoonful of garlic yoghurt or crème fraîche on the side.

For more flavour: Add a pinch of chilli flakes to the chicken, or use mature cheddar for a stronger cheesy taste.

Tips for the best crepes:

Keep the chicken bite-sized. Small pieces distribute evenly and make the crepes easier to fold and eat.

Don't overpower the filling. Mild paprika and garlic provide flavour without masking the delicate pancakes.

Choose your cheese to suit your taste. Cheddar melts well, feta brings a salty tang, and goat's cheese adds a creamy, distinctive flavour.
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.

Nutrition