Savoury crepes with za'atar spiced chicken and mustard cream sauce
Prep time
Cook time
Total time
Beautiful French crepes stuffed with a simple stir fried za'atar spiced chicken and served with a mustard cream sauce made from scratch. Incredibly delicious, filling and so easy!
Recipe type: breakfast
Cuisine: French
Serves: 8
  • For crepes:
  • 1 cup all purpose flour
  • 2 large eggs
  • 3 tablespoons melted butter
  • 1 cup full fat milk, not hot milk. room temp works fine.
  • ½ cup water
  • 1 tablespoon sugar
  • pinch of salt
  • For the chicken:
  • Boneless chicken ,diced into ½ inch cubes
  • Red bell pepper- ⅓ cut into small chunks
  • Tomato- 1 small, deseeded and cut into small chunks
  • Za'atar spice - 1 tbsp
  • Lemon juice - from ½ lemon
  • Salt & pepper
  • Smoked paprika - acc to taste. I used 1 tsp
  • For the mustard cream sauce:
  • Flour 1 tbsp
  • Butter 2 tbsp
  • Milk - ½ cup
  • Fresh cream - ½ cup ( you can use only cream too, i was trying to cut back on the calories in the little way i could, so i used half milk)
  • Dijon mustard - 1½ tbsp ( but might vary depending on your taste)
  1. For the crepes:
  2. Start by whisking all the dry ingredients in a bowl.
  3. Whisk the eggs in another bowl till frothy. Now add this to the dry ingredients.
  4. Next, pour milk, water and melted butter. Whisk until there are no lumps and it forms a smooth batter. Allow it to rest for a while, 10-15 mins.
  5. Heat a flat non-stick pan and ladle ⅓ cup of the batter in the center.
  6. There is no need to butter or oil the pan.
  7. Swirl the pan all around to spread the batter this quickly. Allow it to cook for a couple of minutes.
  8. Then, flip it to the other side very carefully and let it cook for a minute.
  9. You can use a spatula to flit it ..or use your fingers.
  10. Once done, transfer it to a plate and continue cooking rest of the crepes.
  11. For the chicken:
  12. Heat some olive oil in a wok, add the red pepper and tomotoes, sauce for 1 mins.
  13. Then add the za'atar spice and paprika and chicken, give it a quick mix, add a splash of water and let it cook till chicken is done. Takes 5-6 mins.
  14. Remove and keep aside. I also added some fresh red bell pepper to the mixture for added texture. drizzle the lemon juice and garnish with cilantro.
  15. For the sauce:
  16. Heat the butter in a saucepan till melted. Add the flour and whisk till smooth.
  17. Add the milk and keep whisking vigorously making sure there's no lump, reduce heat to low, add the cream and let it cook for 2-3 mins.
  18. Remove from heat, add the mustard and whisk. Add salt and pepper to taste, stir and taste,adjust acc.
  19. Optional: Add a splash of wine to the sauce.
  20. To plate the crepe:
  21. Place a crepe in a plate. Spoon some of the stuffing in the center and fold it into a triangle. Drizzle some of the cream mustard sauce on top and serve immediately.
  22. Recipe of the crepes is Kankana Saxena's of Playful cooking. She's a friend and I loved these easy crepes (which was my first time trying to make them at home). Give it a go...
  23. Enjoy!!
1. Use a good quality non stick pan for the crepes, crucial. I use a granite pan which makes it impossible for the crepe to stick. But any good quality non stick pan will do.

2. The filling is incredibly versatile. Use your favorite stuffing to enjoy the crepes with, but remember to add a sauce to them,
Recipe by La Petit Chef at