Chicken Crepe Pockets Recipe

Chicken Crepe Pockets have been a highlight at our table for years. From holiday parties to potlucks to birthdays, they are often an appetizer that outshines the main entrée. In fact, they often disappear from the spread first because they are simply too cute not to try!

Nowadays we have them on hand in our freezer for those rainy days. They make for the perfect grab and go lunch, snack or quick dinner paired with a salad or soup.

How to Make Chicken Crepe Pockets

• Whisk eggs with flour, adding milk as you stir. Continue stirring and add oil slowly.
• Bring a frying pan or crepe pan to medium-high heat and spray with cooking oil.
• Lift up the frying pan with one hand and with the other add crepe batter. Flip the crepe to cook other side. Repeat with remaining batter.
• Cook chicken breast and shred. Add softened cream cheese and green onions.
• Season to taste with salt and pepper. Stir well to combine. Note: If you like it spicy, add in a bit of crushed red pepper.
• Place a spoonful of filling in the center of a crepe.
• Fold crepe sides together like a purse and tighten up with a green onion like a bow. Place pockets in an oven safe dish or on top of a baking sheet lined with parchment paper and bake in the oven for 15 minutes at 350°F.

Other Savory Fillings for Crepes

There are so many different filling you can make for the crepe pockets. Here are a couple other variations to try:

• Egg and Cheese Crepes – Make an egg scramble, add some cheese and combine. Add a handful of bacon or ham to the mix and a sprinkling or basil or dill.
• Salmon Dip Crepes – Using the same combination of cream cheese and green onions, simply substitute chicken for smoked or baked salmon, Serve cold for a fun spin on a traditional lox bagel.
• Cheesecake Crepes – Add your favorite berries (I like blueberries or raspberries) to cream cheese and sugar. For this sweet spin on the recipe, use a toothpick to secure the crepe pocket versus a green onion.

Serving Chicken Crepe Pockets

Serve Chicken Crepe Pockets with any of your favorite dipping sauces or in a bowl with a ladle or two of chicken broth. We love serving them with sweet and sour sauce. We find that it really elevates the dish.

Storing Chicken Crepe Pockets

Chicken Crepe Pockets are best refrigerated in an airtight container. They will stay fresh for up to a week and can be reheated in the microwave for 45 seconds or eaten cold.

When freezing crepe pockets, you want to place them individually on a flat tray. Once they fully are frozen, you can place them in a freezer-safe bag for more economical storage. Thaw in the fridge for a couple hours or overnight. Reheat and serve immediately.

More Crepe Recipes

• The BEST Crepes with Filling – If you are into crepes, this decadent dish will be your new guilty pleasure.
• Perfect Crepes – Everyone needs a go-to crepe recipe in their back pocket. Look no further.
• Tiramisu Crepe Cake – Crepe cakes are all the rage on the internet. This fun and classy cake will speak to the coffee lovers in your life.
• Nutella Crepe Cake – Nutella and crepes have always got along. Why not turn them into a cake?

Recipe

Stuffed Chicken Crepe Pockets

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Servings

12 servings

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins

Recipe contributed by: Natalya Drozhzhin

Chicken Crepe Pockets are filled with the most luscious, creamy mixture of chicken, cream cheese and other goodies. They are the perfect make ahead appetizer and are sure to wow your friends and family.

Ingredients

Crepe

• 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

US Units – Metric

Instructions

Making the Crepes

• Whisk eggs with flour until smooth. Add milk as you stir. Follow suit with oil.
  
• Preheat a frying pan or crepe pan until it's sizzling hot, keeping heat at medium-high. Spray the pan with oil, but just this once. You do not need to do this for the remaining crepes, as the batter already contains enough oil.
  
• Lift up the frying pan with one hand and pour the batter in with the other, rotating it carefully to evenly distribute. Flip crepes by lifting the edges with a fork carefully.
  

Putting Crepe Pockets Together

• Cook chicken breast in boiling water seasoned with salt. Once chicken is cooked, shred it into small pieces. Add softened cream cheese and green onions.
  
• Add in salt and pepper and stir to combine.
  
• Place a spoonful of filling in the center of a crepe.
  
• Bring all sides together like a coin purse and tighten them up with a green onion. Place pockets in an oven safe dish in the oven for 15 minutes at 350°F right before serving. Note: You can also warm them in the microwave in a pinch.)
  

Nutrition Facts

Stuffed Chicken Crepe Pockets

Amount Per Serving

Calories 195 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 130mg43%

Sodium 926mg39%

Potassium 276mg8%

Carbohydrates 9g3%

Fiber 0.3g1%

Sugar 3g3%

Protein 14g28%

Vitamin A 491IU10%

Vitamin C 1mg1%

Calcium 87mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.