Sayfa Görseli


Zucchini Chicken Crepes

Zucchini Chicken Crepes


For Crepes;

  • 1 glass of milk 
  • 1/2 glass of water 
  • 2 eggs
  • 2 spoons of oil 
  • 3 spoons of flour
  • 1 teaspoon of baking powder
  • Salt

Filling Ingredients; 

  • 300 grams of chicken 
  • 3-4 pieces of leeks
  • 1-2 pieces of carrots
  • 1 capia pepper  
  • 1 onion 
  • Salt, black pepper, chili pepper 

For béchamel sauce; 

  • 1 spoon of Muratbey butter
  • 3 glasses of milk 
  • 3 spoons of flour
  • Salt, black pepper or nutmeg

For the top; 

  • Muratbey Fresh Kashkaval Cheese 
  • Tomatoes

50 MIN


20 MIN




Preparation of the crepes; mix the eggs, milk, water and oil. Then add flour, salt and baking powder and keep mixing. Put the pan to the oven. Put a little oil to the pan and pour in a scoop of the mixture and cook both sides. Preparation of the béchamel sauce; put Muratbey Butter in a saucepan. Add the flour and cook. Then add the milk slowly and keep cooking. When it starts to boil add salt and black pepper and turn off the fire. Preparation of filling : Boil the chicken and cut it into tiny pieces. Cut the onions and cook in a pan with olive oil. Add the finely chopped capia pepper. Grate the carrot and the zucchini add them and continue roasting. Finally, add the chicken and fry a little more. Add salt and spices, then remove from the heat. Add half of the prepared béchamel sauce. Take the crepe in a deep bowl and put it in the filling. Arrange the crepes on the baking tray so that the part you cover stays at the bottom. Apply the remaining béchamel on it. Bake it in the oven at 200 degrees. Take it out after 15 minutes and sprinkle the grated Muratbey Fresh Kashkaval cheese. Place tomato slices on it. Put it back in the oven and keep it until the cheese melts. Serve hot. Bon Appetit...

* This tasty recipe was prepared by Gülay Kaykaş, who we know as the writer of the delicious food recipes on We thank her for her contribution.