Crepes are traditionally thought to be sweet. Well, they usually are. Delicate, classy and usually filled with cream and topped with fruit. But with my constant emphasis for several years now, on focusing on non-sweet options for snacking, I find ways to convert or change most things that are usually sweet, into savoury. So crepes were always on my list of food items that I wanted to try non-sweet options of. There are many recipes on Google to guide one for those crepes.
But my other preference was to try and use a flour that was local, healthy and would pair well with a chicken filling. So I choose to create my own recipe of these crepes, which were filled with a Cajun chicken filling and then baked just before serving. There is no specific need to bake crepes, except that I feel baking brings out certain flavours in a more holistic way especially after you put together a dish.
With such baked meals, my weekend baking is back with a bang as I start baking again to create meals that the kids relish, every single time.
1 cup buckwheat flour
2 tbsp oats flour
1 tsp salt
3/4 cup Water
For the filling –
Cooked and shredded chicken
1 tsp oil
Chopped spring onion
Cajun spice mix – I used the recipe shared on this blog but I skipped cayenne in it and changed salt to Himalayan pink salt.
Recipe link – https://www.gimmesomeoven.com/cajun-seasoning/
- Whisk all the ingredients for the crepe together and keep aside to rest for about an hour in the fridge.
- Saute the chicken in the oil, add the spring onions, salt and Cajun spice mix.
- Take out the crepe batter.
- Prep a hot pan by brushing some oil or butter into it lightly.
- Pour a ladle full of batter at a time and make the crepes.
- Keep them aside to cool off.
- Fill the chicken mix inside each and fold.
- Place them on a baking tray
- Sprinkle cheese.
- Preheat the oven at 160 degrees C for 10 minutes.
- Bake at 160 degrees C for 20 minutes.
- Serve hot