A la French: Chicken and Cheese Crêpes Breton Style

Serves 2


Prep: 20 min

Cook: 45 min


Nutrition Facts (per 1 serving):

Calories: 875

Fat (g): 47.2

Carbs (g): 24.7

Protein (g): 88.1




½ litre of almond milk

250g of wholemeal flour

2 eggs




4 crêpes

4 slices of precooked chicken breast

150g of grated gruyere

4 eggs

½ tsp of cumin

Tabasco (optional)

Sea salt and freshly ground black pepper to taste

Toothpicks (optional)




  1. Put the flour into a mixing bowl, add the eggs and beat with the floor.
  2. Keep mixing and add the milk little by little. Leave the mixture sit at least 15 minutes at room temperature.
  3. In a saucepan, melt ¼ of a teaspoon of butter, add a small ladle of the mixture.
  4. Cook 2 to 3 minutes and loosen edge of crepe with a spatula, then flip and cook for another minute.
  5. Repeat steps 3 and 4 until there is no more mixture left.



  1. Pre-heat the oven to 180 º C.
  2. At the centre of each crêpe, place 1 slice of chicken and 1 handful of grated gruyere
  3. Fold the sides of the crêpes inward to form a square. Secure with toothpicks if too loose.
  4. Place the crêpes in a baking tray and cook in the oven for 15 minutes or until the cheese has melted.
  5. 5 minutes before taking the crêpes out of the oven, prepare 4 fried eggs adding salt, pepper, a pinch of cumin and a few drops of tabasco on top of each.
  6. Once the crêpes are cooked, place two of them on the centre if each plate and add a fried egg on top of each.


This dish is best served with


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