Parisian style buckwheat crepes filled with chicken, vegetables and cheese
We arrived in Paris ready for fun. We had three days to pack it all in- the museums, the gardens – and we did our darnedest and managed to hit them all. Tired though we were, smiles 90% of the time.
And through all the fun, we happened upon perhaps the most important discovery of the trip.
There’s this crepe stand in Paris. Yes, there is more than one, I realize, but THIS crepe stand holds a special place in my stomach, and to this particular one I shall always return. There’s really nothing special about it, but my group and I discovered that it serves the best on the fly vegetarian-chicken crepe (yes, I know what I just wrote).
This little crepe stand is in one of the most touristy areas of Paris- smack across the street from Cathedrale de Notre-Dame de Paris. If you’re looking square at the church, take the little street that runs to your left, and you’ll find it at the end of that block.
We happened upon it while we were visiting the cathedral ourselves, and as the four of us stood to decide what we wanted, Andouille asked for the vegetarian crepe-tomatoes, broccoli and cheese– with chicken. Well, we must have been a lovable bunch because the crepe master obliged x 4. And it was magical. Wrapped up in parchment, with just the right enough gooey cheese, and veggies and chicken to stuff it, but not so much that it’s falling apart. It’s perfect.
I’ve returned on subsequent trips to Paris to the same stand and always order the same, inciting jealousy from my traveling companions that did not heed my advice and got something else. Never fails, any time.
Today I’m doing my best job to recreate it for you (though, perhaps not the prettiest job). I used my big electric skillet thing for effect, but in retrospect I should have just used my trusty 8″, which would have been easier to manage and probably ended in a more aesthetically pleasing result. No matter, delicious still. I mixed it up making a buckwheat crepe, a popular variation throughout the city, and adding a bit more heartiness (not that it needs it). Cubed boiled chicken is added along with some diced tomatoes, fresh broccoli for crunch and some cheese- I’m going with Gruyere because my love for it runs deep. Folded together and wrapped in parchment Parisian-style, we’re all ready to go sit on a bench and watch the world go by.
- 3/4 cup buckwheat flour
- 1/4 tsp salt
- 1 cup plus 2 TB water, plus more if needed
- 1 egg
- 2 chicken breasts, fully cooked and cubed
- 1 cup cut broccoli, blanched or steamed
- 2 large roma tomatoes
- 1 cup grated Gruyere cheese
- parsley, optional, to garnish
- Place the flour, salt, water and egg in a bowl. Whisk well, then cover and chill for at least overnight (can do overnight). Remove the batter from the refrigerator, stir it well. It should have the consistency of heavy cream. If needed, add more water.
- Wipe the bottom of a 10" skillet with butter or oil. Heat to medium-high heat.
- Pour 1/4 of the batter to the pan, lifting and turning the pan to get the batter into an even layer. When the underside is dark and golden, flip. Fill half of the crepe with cheese, chicken, broccoli and tomatoes, and more cheese. Fold it over and flip it again, just long enough for that second layer of cheese to melt. Remove from the pan and set aside.
- Repeat until all the batter is used up.
- The crepes themselves can be made in advance and frozen.
Written in a rush before sailing away.