Chicken and Clementine Crepes Recipe with a Pomegranate and Clementine Sauce

Every so often you want to make leftovers special, am I right? You roasted a chicken or you made extra chicken breasts or thighs and you have to do something with the meat. Just plopping it on the plate with some potatoes and a vegetable is just not going to cut it. So how can you make those leftovers seem like a brand new meal? What about a savory crepe recipe?

All Amazon links are affiliate links which means if you make a purchase I receive a small commission (at no additional charge to you)

Yes, crepes! I know you usually see them for dessert but they are a wonderful vehicle for making leftovers seem like a first time meal. Crepes are not that difficult to make once you get the hang of them and you can freeze the extras for use later on. I have a crepe pan but they are easily made in a 10″ frying pan. The secret is a H.O.T. pan and just a little bit of oil. The first one is always a throwaway in regards to whatever you plan to make but nothing says you can’t put a little jam – like oh say, low sugar blackberry peach jam –  on it and have it as a snack.

Chicken and Clementine Crepes

For the Crepes:

• 1 1/2 cups flour
• 1/2 tsp granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 2 eggs
• 2 TBS butter, melted

For the Crepes and Filling:

• 4 crepes
• 6 oz cooked chicken meat
• 2 Clementines, zest one, peel both and cut the segments in half
• Fresh ground pepper to taste
• 1/2 tsp tarragon
• salt
• 1/2 cup toasted almonds, chopped

For the Sauce:

• 4 Clementines, juiced
• 1/2 cup Pomegranate juice
• 2 TBS honey

Make the Crepes

• Whisk together the flour, sugar, baking powder and salt in a large bowl.
• Add the eggs to the milk and mix well
• Pour the milk mixture and the melted butter into the flour and stir to combine
• Heat the crepe pan (or fry pan) over medium heat until hot.

• Ladle about 1/3 cup of batter into the center of the crepe pan and carefully tilt it until the batter evenly covers the surface of the pan. Let cook until small bubbles appear all over the top of the crepe.
• Carefully lift and flip the crepe and cook on the other side for about a minute.
• Repeat until all the batter has been used. Generally the first crepe is an unmitigated disaster and the rest are just fine.

Make the Filling and Sauce:

• Mix the chicken with the clementine zest. Set aside.
• Combine the clementine and pomegranate juices with the honey, a pinch of salt and as much pepper as you would like.

• Place a saucepan over medium heat and cook the juice mixture until it reduces in half. Add the tarragon and cook for one more minute. Remove from heat.
• Warm the chicken in a medium fry pan (or in the microwave) over low heat. Remove to a medium bowl. Taste and adjust seasoning if needed.
• Add the clementine segments and about 1/4 of the juice mix. Stir in 1/2 of the chopped almonds.

• Divide the chicken mixture between the four crepes and roll them up.
• To serve: place one crepe on the plate. Cut the second crepe in half and arrange. Drizzle the sauce over top and sprinkle with some of the remaining chopped almonds.

How Was the Savory Crepe Recipe?

This was a really lovely dinner. No one would ever guess it started with leftovers! Crepes make a meal celebration ready, don’t you think? Just imagine all of the fun you can have making meals a little bit extra just by rolling them up in these thin little pancakes.

And don’t forget that crepes make the most delicious desserts as well. Now that I’ve reshared this recipe I’ve got a hankering for some crepes so don’t be surprised if they show up in sweet form sometime next month. I have lots of ideas swirling through my head right now. Since I can’t bake a pie due to the current state of my kitchen perhaps making crepes is the answer. 

Chicken and Clementine Crepes Recipe with a Pomegranate and Clementine Sauce

Print Recipe

Pin Recipe

No reviews

• Author: Patty@bookscookslooks.com
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 2 1x
• Category: Main Dish
• Method: stove top
• Cuisine: French and American

Ingredients

Scale 1x2x3x

For the Crepes:

• 1 1/2 cups flour
• 1/2 tsp granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 2 eggs
• 2 TBS butter, melted

For the Filling:

• 4 crepes
• 6 oz cooked chicken meat
• 2 Clementines, zest one, peel both and cut the segments in half
• Fresh ground pepper to taste
• 1/2 tsp tarragon
• salt
• 1/2 cup toasted almonds, chopped

For the Sauce:

• 4 Clementines, juiced
• 1/2 cup Pomegranate juice
• 2 TBS honey

Cook Mode Prevent your screen from going dark

Instructions

• Mix the chicken with the clementine zest. Set aside.
• Combine the clementine and pomegranate juices with the honey, a pinch of salt and as much pepper as you would like.
• Place a saucepan over medium heat and cook the juice mixture until it reduces in half. Add the tarragon and cook for one more minute. Remove from heat.
• Warm the chicken in a medium fry pan over low heat. Remove to a medium bowl. Taste and adjust seasoning if needed.
• Add the clementine segments and about 1/4 of the juice mix. Stir in 1/2 of the chopped almonds.
• Divide the chicken mixture between the four crepes and roll them up.
• To serve: place one crepe on the plate. Cut the second crepe in half and arrange. Drizzle the sauce over top and sprinkle with some of the remaining chopped almonds.

Notes

Cook time includes the time to make the crepes

Yield is just for the dinner, not for the number of crepes. The extras can be frozen. Just put a piece of waxed paper in between each crepe.

Keywords: crepes, leftovers