Best Chicken-Filled Crepes with Shallot Sauce

Start Cooking

Heat the oil in a skillet over medium heat. Add the diced onions and sauté until golden. Add the tomatoes, eggs, and chicken. Saute for two minutes. Add the chicken stock, potato starch, and garlic; cook until desired consistency. Add salt and pepper to taste. Remove from heat.

Tip:

For best flavor, make your chicken stock with chicken breasts and reserve them for use in the filling.

Beat the eggs. Add in water, potato starch, and oil and continue beating until the batter is evenly combined.
To cook crepes, heat oil in a skillet over medium heat. Add enough oil to cover the bottom of the skillet in a thin layer. Spoon 1/4 cup of batter into the skillet. Fry on both sides until cooked through, about 1-2 minutes per side.
Fill crepes with desired amount of the chicken filling and serve over shallot sauce (directions below).

Note:

Yields 18-22 crepes.

Heat the oil in a deep skillet over medium heat. Add the shallots and sauté until golden brown. Add the chicken stock, salt, and pepper, then raise heat and bring to a boil.
Add the dissolved potato starch. Optional: For a rich color, add dry red wine. Stir until sauce is evenly combined. Lower heat and let simmer for 6-8 minutes until sauce thickens to desired consistency

Variation:

Regular onions can be substituted for the shallots in this sauce.