Fluffy homemade egg crepes meet a savory filling of shredded chicken and melted cheese in this protein-packed breakfast. Rolled up like little wraps, these stuffed crepes are satisfying, easy to make, and endlessly customizable. A brilliant way to start the day — or to turn leftover chicken into something special.
Ingredients
- 3 eggs
- 170 g (6 oz) chicken fillet
- 50 g (1.8 oz) cheese, grated
- 50 g (3 tbsp) Greek yogurt, sour cream, or mayo
- Salt and black pepper to taste
Instructions
- Boil the chicken fillet until cooked through, about 25-30 minutes. Cool and shred into fine fibers.
- Combine the shredded chicken with the grated cheese, yogurt, salt, and pepper.
- Beat the eggs and cook three thin crepes in a skillet, browning each on one side only.
- Spread the filling over the crepes, roll up, and serve.
Tips
- Cook the crepes over medium heat and brown only one side so they stay pliable for rolling.
- Shred the chicken into fine fibers so the filling spreads evenly across the crepes.
- Add a pinch of garlic powder or your favorite spices to the filling for extra flavor.
Nutrition
Per 100 g: 122 kcal, protein 7.3 g, fat 3.6 g, carbs 14.8 g.
Love savory breakfasts? Try our Caprese Omelet with Mozzarella and Pesto or the Soft Flatbreads with Potato and Suluguni Cheese. For more egg breakfast inspiration, browse Serious Eats and check safe cooking guidance at USDA.
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