Stuffed crepes with chicken and vegetables are one of our favorite dishes at home. It is a dish that the whole family loves to eat, and then it is fortunately quite easy to make. The stuffed chicken crepes are gratinated in the oven with cheese and it only makes them even better. Read on here and get our recipe for danish pancakes with chicken for dinner.
Family friendly dinner with ground chicken
Danish pancakes with fillings are one of the dishes the kids suggest again and again when making the weekly meal plan.
It does not matter, because it is a dish we all love at home.
Danish pancakes are thin like crepes. We use difffereng kind of fillings inside, but here it’s crepe with chicken and different vegetables. The pancakes are filled and placed in a dish and gratinated with cheese on top in the oven.
It will not get much batter than that.
You can of course use the vegetables you like best or the leftovers of the week from the fridge. Only imagination sets the limit. It’s a super good empty-the-fridge dish, as most vegetables will get eaten when served in pancakes.
We just slice the vegetables finely, but you can also run them in the food processor if they need to be even smaller peaces, and if you want to hide the vegetables a little for the kids.
Chicken – We use ground chicken to get a uniform filling, but you can also use chicken breast. You can also make the dish with ground pork or beef.
All-purpose flour – Just plain wheat flour for the crepes.
Cabbage and carrots – These vegetables do well in the filling. You can also choose other vegetables if you like.
Grated mozzarella – Or other cheese that can be gratinated on top of the filled crepes.
How to make chicken crepes?
Luckily, it’s pretty easy to make stuffed pancakes with chicken yourself.
First, the pancake batter must be made, because it has to rest in the fridge while you prepare the other things. I always just put it all in a bowl and blend it with the stick blender. It is easy and you avoid lumps. While the pancake batter rests in the fridge, start with the filling.
The filling is made by first sautéing chopped onions in a pan, and then the chicken is added and browned well. Then the prepared vegetables should go in, and finally the last ingredients, and then the sauce should just cook without a lid for about 25 minutes. While the sauce is boiling, you can bake the crepes.
Once the crepes are baked, spread the filling on the pancakes and then close them together as shown in the recipe. The finished crepe packets are placed in a dish, sprinkled with cheese, and then placed in the oven until the cheese is melted.
Now they are ready to serve, and can possibly be sprinkled with chopped parsley before being put on the table.
Find the full recipe further down this page.
Frequently asked questions
Yes, you can store the leftovers in the fridge. They can either be warmed the next day or taken with you in the lunch box.
Yes, you can use the vegetables you like best, or the ones you have left in the fridge at the end of the week. It’s a good way to use the last vegetables.
Yes. This recipe can be made with any type of ground meat, and it is also delicious with beans or chickpeas instead of meat if you want to make a meat-free version.
Other dinner recipes you might like
- Danish beef patties with caramelized onions
- Danish hash (biksemad)
- Danish chicken and asparagus tartlets
- Chicken piccata
- Danish burning love (brændende kærlighed)
Tips and tricks for chicken crepes
- Use the rest of the week’s vegetables in the filling, it’s a wonderful empty-the-fridge dish to avoid food waste.
- If your children have difficulty eating pieces of vegetables, the vegetables can be run in a food processor before getting into the sauce.
- Make the crepes with other types of ground meat for example pork or beef.
- Serve the chicken crepes with a green salad or a cabbage salad.
- Take any leftovers with you in the lunch box the next day.
Recipe for savory danish pancakes with chicken
Here you get our recipe for delicious stuffed crepes with chicken and vegetables. They are easy to make and it is a dish that the whole family, both kids, and adults, appreciate eating.
We hope you enjoy the recipe. You can easily swap the vegetables out with others. For example, use the vegetables you like best or the ones left in the fridge at the end of the week.
- 180 g all-purpose flour
- 3 dl milk
- 3 eggs
- ½ tsp salt
- 50 g butter for frying
- 2 tbsp oil for frying
- 450 g ground chicken
- 1 onion chopped
- 200 g white cabbage grated coarsely
- 3 carrots finely grated
- 1 can chopped canned tomatoes
- 1 tbsp tomato concentrate
- 2 tbsp Worcestershire sauce
- 200 g corn
- 1 tbsp salt or to taste
- 1 tsp sugar
- Pepper to taste
- 100 g shredded mozzarella
- Whisk the ingredients for the crepes together in a bowl, refrigerate until ready to use. I usually blend the dough with a stick blender, so you are sure to avoid lumps.
- In a saucepan, heat the oil. Add the chopped onion and sauté over medium heat until the onions are clear. Put the ground chicken in the pan and brown it well together with the onions.
- Add garlic, cabbage, carrots, and let it cook for a few minutes. Now add chopped tomatoes, tomato concentrate, Worcestershire sauce, corn and salt, sugar, and pepper. Bring the sauce to a boil, turn down the heat and let it cook without a lid for approx. 25 minutes.
- While the sauce is simmering, make the pancakes or crepes. Heat a frying pan over medium heat, and melt a dollop of butter. Put dough on the pan and turn the pan around so that the dough is evenly distributed. Now bake the crepes on both sides until golden. – There should be 8 pancakes from one portion of dough.
- The oven is preheated to 200 degrees Celcius, normal heat.
- When the pancakes and sauce are done, fill each pancake as follows:
- Put a few spoonfuls of sauce in the middle of a crepe.
- First, fold up the bottom, then fold in the sides.
- Fold the filled part up over the rest of the pancake so that it is properly closed.
- Place all the folded pancakes in an ovenproof dish.
- Sprinkle grated cheese over the pancakes and place the dish in the preheated oven and cook it for approx. 20 minutes at 200 degrees Celcius, or until the cheese has melted and turned golden.
- Serve the chicken crepes with a crispy salad.
How do you like the recipe?
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