These beautifully golden, crispy stuffed crepe triangles are a perfect combination of soft thin pancakes wrapped around a flavorful chicken-and-veggie filling, then pan-fried until perfectly browned. They are comforting, delicious, and surprisingly easy to prepare. Whether for breakfast, lunch, dinner, or even a snack, these stuffed crepes always impress.

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🥞 Ingredients

For the Crepe Batter

• 2 cups flour

• 2 large eggs

• 2 ½ cups milk

• 2 tbsp oil or melted butter

• ½ tsp salt

• ½ tsp sugar

• ½ tsp baking powder (optional for softer texture)

For the Chicken Filling

• 2 chicken breasts, cut into small cubes

• 1 onion, chopped

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1 tsp paprika

• 1 tsp curry powder

• ½ tsp black pepper

• 1 tsp chili flakes (optional)

• ½ tsp cumin

• Salt to taste

• 3 tbsp oil

• Optional: shredded cheese (mozzarella or cheddar)

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👩‍🍳 Step-by-Step Instructions

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1. Make the Crepe Batter

In a mixing bowl, whisk the eggs with milk, oil, salt, sugar, and baking powder. Add the flour gradually while whisking until the mixture becomes smooth with no lumps.

The batter should be thin and pourable. Let it rest for 10 minutes — this helps create soft, flexible crepes that fold beautifully without breaking.

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2. Cook the Crepes

Heat a non-stick pan on medium heat and lightly grease it with oil or butter.

Pour a ladle of batter, swirl the pan to spread it thinly, and cook for 1 minute until the bottom turns light golden. Flip and cook the other side for 30 seconds.

Repeat until all crepes are cooked. Stack them on a plate and cover with a cloth to keep them soft.

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3. Prepare the Chicken Filling

Heat oil in a pan and sauté the onions until soft. Add garlic and cook for 30 seconds.

Add the chicken pieces and stir until they start to brown. Mix in tomato paste, paprika, curry, black pepper, cumin, and salt, stirring well so the spices coat the chicken evenly.

Add the bell peppers and cook for an additional 5–7 minutes until everything is tender and fragrant.

Taste and adjust seasoning.
Remove from heat and optionally add cheese for extra creaminess.

Let the filling cool slightly so it doesn’t tear the crepes when assembling.

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4. Assemble the Triangle Crepes

Place one crepe on a flat surface. Add a spoonful of chicken filling near one side.

Fold the crepe over the filling to form a half-circle. Then fold one side into a triangle, and continue folding until the entire crepe becomes a neat triangular pocket.

Repeat for all crepes.

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5. Pan-Fry Until Crispy and Golden

Heat a non-stick pan over medium heat and brush lightly with oil.

Place the stuffed crepe triangles seam-side down. Cook for 2–3 minutes per side until each triangle becomes beautifully golden, crispy on the outside, and warm inside.

Don’t rush this step — slow browning gives the perfect crunch while keeping the inside soft and juicy.

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🍽️ Serving Ideas

Serve warm with:

• Garlic yogurt sauce

• Chili sauce

• Fresh salad

• Mint yogurt dip

• Fries

These are also perfect for meal prep — they reheat well and stay delicious for days.

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🌟 Final Thought

Stuffed crepe triangles are the kind of recipe that feels luxurious but is incredibly simple to make. Their beauty lies in the contrast: a thin, soft crepe hugging a juicy, spiced chicken filling, all wrapped in a crispy golden exterior that tastes like pure comfort. This dish is endlessly customizable — change the meat, add cheese, make them vegetarian, or even sweet. But one thing is guaranteed: every bite will be warm, flavorful, and unforgettable.

Whether you're sharing them with guests or enjoying them on a quiet evening, these crepes always deliver a perfect balance of texture, taste, and satisfaction.

Bon appétit! 🥞🔥✨