Tag Archives: Crêpe

Crepe Bundles with Chicken and Vegetables-(Tavuklu Krep Bohcasi)


My student life is over, at least for a while. 😉 I have more time for myself to try new recipes. I realized that I haven’t shared any recipe with chicken. Since I cooked for my friends last night, It was a great opportunity to share another delicious and attractive recipe with you. I also made Gullac which is from Ottoman palace cuisine and served generally in Ramadan. So the next recipe will be Gullac.


For Crepes:

  • 2 cups of all purpose flour
  • 2 cups of milk
  • 3 eggs
  • 1 cup oil
  • salt

For filling:

  • 1 lb finely chopped chicken breasts
  • 2 tbsps oil
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped mushrooms
  • 1 cup canned vegetables (peas and carrots)
  • Salt
  • Black pepper
  • Cumin

  For toping:(Bechamel Sauce)

  • 1 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 egg yolk
  • 1 tsp salt
  • 1/2 teaspoon ground nutmeg
  • Shredded mozzarella for topping


  • For crepe, blend all ingredients  in a bowl. Force batter through a fine sieve into a bowl. Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 10 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.


  • For filling, in a saucepan heat 2 tbsps oil and saute the chicken along with the salt and pepper, cook approximately 5-7 minutes.  Then add the onion, garlic and cook until the onions are translucent. Lastly add mushrooms, peas and carrots. Cook until mushrooms are tender. Remove the pan from heat.
  • For bechamel sauce, In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, blend milk with egg yolk then add to flour. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
  • Daub 1/2 tbsp bechamel sauce on a crepe then place approximately 2 tbsps filling mixture on it. Lift the edges to form a bundle and fasten with chive. Repeat with the other crepes.
  • Place all  bundles in a slightly oiled baking dish and split up the remaining bechamel sauce and mozzarella cheese on top of bundles. Bake in an oven preheated to 400F until mozzarella cheese melted.