Keto Chicken Crepes: Delicious and Versatile Recipes

Crepes, thin pancakes of French origin, offer a versatile canvas for both sweet and savory dishes. By using low-carb crepe recipes and creative fillings, these can be adapted for a keto diet. Here are a few recipes and ideas for keto-friendly chicken crepes that will satisfy your cravings without derailing your dietary goals.

Chicken Florentine Crepes

These crepes combine the classic flavors of chicken Florentine with a low-carb twist.

Ingredients:

• Low-carb crepes (using coconut flour or egg-based recipes)
• Butter
• Chicken, chopped
• Spinach
• Seasoning
• Cream
• Parmesan cheese
• Mozzarella cheese

Instructions:

1. Preheat oven to 180C/350F degrees.
2. Melt butter in a frying pan over medium heat.
3. Chop the chicken into small pieces and cook in the frying pan for about 7 minutes until cooked.
4. Add the spinach and cook for a further 2 minutes.
5. Add the seasoning, cream, Parmesan cheese, and half of the Mozzarella. Stir until the cheese has melted, then remove from the heat.
6. Place the crepes on a kitchen board and divide the mixture equally between them.
7. Roll the filled crepes and place them in a baking dish.
8. Sprinkle the remaining mozzarella cheese over the crepes.
9. Bake in the preheated oven until golden brown and bubbly.

Tips:

• Any leftovers should be stored in the fridge, covered with plastic film or in an airtight container. Reheat in the oven or microwave.
• This dish can be frozen for up to 2 months in an airtight container.

Chicken, Spinach, and Cheese Stuffed Crepes

This recipe offers a simple yet satisfying meal, perfect for a light lunch or dinner.

Ingredients:

• Low-carb crepes
• Frozen spinach
• Butter
• Cream cheese, softened
• Cooked chicken breasts, sliced
• Mozzarella cheese
• Salt and pepper
• Minced garlic cloves

Instructions:

1. Make the crepes according to your chosen low-carb recipe and set aside.
2. Heat the spinach and butter in a medium pot over medium heat until heated through.
3. Place the softened cream cheese in a stand mixer with a flat blade attachment (or use a mixing bowl and wooden spoon).
4. Add hot spinach, salt, pepper, and garlic and mix well to combine.
5. Stir in the sliced chicken breasts and mozzarella cheese.
6. Place filling in the middle of each crepe.
7. Fold over and serve warm.

Creamy Chicken Crepes with Cream Sauce

For those who enjoy a rich and cheesy sauce, these crepes are a must-try.

Ingredients:

• Egg crepes (or other low-carb crepe recipe)
• Cooked chicken
• Cream sauce (made with heavy cream, cheese, and seasonings)

Instructions:

1. Prepare the egg crepes (or your preferred low-carb crepe).
2. Fill each crepe with the chicken mixture.
3. Roll up the crepes and place them in a greased baking dish.
4. Pour the cream sauce over the crepes.
5. Bake in the oven until heated through and the sauce is bubbly.

Chicken and Mushroom Crepes with Bechamel Sauce

This recipe elevates the savory crepe with a classic French sauce.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Crepes
• Bone-in, skin-on chicken breasts
• Butter
• Leeks
• Mushrooms
• Worcestershire sauce
• Parsley
• For the béchamel sauce: butter, flour, milk, minced garlic, salt, and pepper
• Gruyere cheese
• Paprika

Instructions:

1. Preheat oven to 375F (190C).
2. Place chicken on a rimmed baking sheet fitted with a rack and roast until cooked through. Set aside to cool, then shred the meat.
3. Prepare the crepe batter.
4. Heat a non-stick skillet on medium-high heat. Grease the pan and pour batter into the pan, swirling to cover the bottom. Cook until set and edges start to turn golden brown. Flip and cook for a short time more.
5. In a large skillet, melt butter, add leeks, and cook until soft and fragrant. Then add mushrooms, Worcestershire sauce, salt, pepper, and parsley. Transfer mixture to a bowl and set aside to cool.
6. For the béchamel sauce, melt butter in a deep skillet, add flour, and whisk together until a paste forms. Slowly add milk, whisking until combined. Simmer until thickened. Add minced garlic and season with salt and pepper.
7. To assemble the crepes: Place a crepe over a small gratin dish, fill with mushroom mixture, top with shredded chicken. Ladle béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
8. Bake at 350F (175C) for 10-12 minutes. Then place under the broiler for 1-2 minutes.

Tips:

• You can make the crepes, mushroom and leek filling, and roast the chicken ahead of time.
• Make the bechamel sauce the day you plan to serve the crepes.
• For a substitute to mushrooms, add fresh baby spinach.

Keto BBQ Chicken Crepe Enchiladas

This fusion recipe combines the flavors of BBQ chicken with the format of enchiladas, all while staying keto-friendly.

Ingredients:

• Crepes
• Enchilada sauce
• BBQ sauce
• Shredded chicken
• Cumin
• Garlic
• Green onions
• Salt and pepper
• Shredded cheddar cheese
• Cilantro

Instructions:

1. Preheat oven to 375F.
2. Make the crepes by combining all of the ingredients together in a blender.
3. In a non-stick pan over medium-low heat, spray cooking spray to cover the bottom of the pan. Once hot, add batter. Swirl the pan to spread the batter into a thin layer. Cook the crepe until the edges are slightly hardened and bottom can be loosened with a spatula. Flip and cook on the other side until a light golden-brown color is achieved.
4. In a bowl, add the enchilada sauce, BBQ sauce, and water. Mix together well.
5. In a bowl, season the shredded chicken with cumin, garlic, chopped green onions, and salt and pepper. Stir to combine well. Add half the shredded cheddar cheese into this mixture along with some of the sauce.
6. Pour some of the sauce into the baking dish and let level out.
7. Take the crepe and spoon in the evenly divided sections of the chicken mixture on one side of the crepe. Roll the crepe and put the side where the crepe meets on the bottom of the enchilada sauce filled baking dish. Repeat this with all the crepes.
8. Pour the rest of the enchilada sauce over the crepes and top with the rest of the shredded cheddar cheese.
9. Cover the dish with aluminum foil and bake in the oven for 20-30 minutes. Remove the foil and return to the oven to brown the cheese just a bit, about 1-2 minutes.
10. Garnish with freshly chopped cilantro.

Savory Crepe Filling Variations

When it comes to fillings, the possibilities are endless. Here are some other savory variations to try:

• Mushroom and Gruyere: Sauté sliced mushrooms with garlic and mix them with the chicken and spinach filling.
• Sun-Dried Tomato and Goat Cheese: Add chopped sun-dried tomatoes and crumbled goat cheese to the chicken and spinach filling.
• Artichoke and Feta: Mix diced marinated artichoke hearts and crumbled feta cheese into the chicken and spinach filling.
• Pesto and Mozzarella: Stir in some basil pesto to the chicken and spinach filling for a burst of fresh herbaceous flavor.
• Spinach and Ricotta: Combine the sautéed spinach with creamy ricotta cheese.

Making Keto Crepes

The foundation of any keto chicken crepe recipe is, of course, the crepe itself. A basic crepe recipe is more runny and made with a 9-10 inch frying pan. The batter HAS to be thin for crepes to work. There are several ways to make low-carb crepes:

• Coconut Flour Crepes: These crepes use coconut flour as a base, offering a slightly sweet and nutty flavor.
• Egg Crepes: These are made primarily from eggs, providing a simple and protein-rich option. They are very easy to make and great for savory dishes.
• Other Low-Carb Flours: Almond flour or a blend of low-carb flours can also be used to create keto-friendly crepes.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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