These Chicken Teriyaki Crepes blend savory Japanese flavors with delicate French crepes for a handheld meal that feels fancy but is easy to make. Tender glazed chicken and crisp veggies are wrapped in soft, lacy crepes for a satisfying textural experience. Perfect for dinner, brunch, or make-ahead meals.
Nothing beats a great Chicken Teriyaki Crepes. Whether you're a fan of Savory Crepes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Chicken Teriyaki Crepes
- Flavor fusion: The savory-sweet teriyaki shines against the delicate crepe.
- Versatile meal: Works for brunch, lunch, dinner, or appetizers.
- Impressive presentation: Looks gourmet but is surprisingly simple.
- Make-ahead friendly: Components can be prepped in advance.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml milk
- 60 ml water
- 2 tbsp melted butter
- 1/4 tsp salt
For the Filling:
- 400 g boneless, skinless chicken breast (thinly sliced)
- 1 large carrot (julienned)
- 1 red bell pepper (thinly sliced)
- 3 spring onions (sliced)
- 2 cloves garlic (minced)
For the Teriyaki Sauce:
- 80 ml soy sauce
- 3 tbsp brown sugar
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
For Garnish:
- Toasted sesame seeds, extra sliced spring onions
Tools: A good non-stick skillet or crepe pan (around 20-25 cm is ideal), a blender or whisk, and a flexible spatula.
Notes: The key here is the balance in the sauce—the mirin adds a gentle sweetness that plays so well with the salty soy. And don’t skip the fresh ginger; its zingy warmth cuts through the richness beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 48 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Is the crepe batter really that simple? Yes, and that’s the beauty of it! The most important step is letting the batter rest for at least 15-20 minutes after mixing. This allows the flour to fully hydrate and the gluten to relax, which gives you those wonderfully tender, non-rubbery crepes.
- Can I use a different protein? Absolutely. Thinly sliced beef, firm tofu cubes, or even prawns work wonderfully with the teriyaki glaze. Just adjust the cooking time accordingly to ensure your protein is perfectly cooked through.
- What if I don’t have mirin? No worries! You can make a quick substitute by mixing 1 tablespoon of sugar into 3 tablespoons of dry white wine or even a mild apple juice. The goal is to replicate that subtle sweet acidity.
- How do I get my chicken perfectly tender? The trick is to slice it against the grain while it’s still slightly frozen—it’s so much easier! Also, don’t overcrowd the pan when cooking; you want a good sear, not a steam.
How to Make Chicken Teriyaki Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blitz for about 30 seconds until the batter is completely smooth and the consistency of single cream. If you’re mixing by hand, just whisk vigorously in a large bowl until no lumps remain. Pour the batter into a jug for easy pouring later, cover it, and let it rest on the counter for at least 15-20 minutes. You’ll notice it thicken slightly—this is exactly what you want!
Step 2: Prepare the Teriyaki Sauce. While the batter rests, let’s make the magic sauce. In a small saucepan, combine the soy sauce, brown sugar, mirin, rice vinegar, and grated ginger. Whisk it together and bring it to a gentle simmer over medium heat. Once the sugar has dissolved, give your cornstarch-water mixture a final stir and slowly drizzle it into the simmering sauce, whisking constantly. The sauce will thicken and become glossy within a minute. Remove it from the heat and set aside.
Step 3: Cook the Chicken and Veggies. Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until it’s cooked through and has a little color. Add the minced garlic and stir for 30 seconds until fragrant. Toss in the julienned carrot and sliced bell pepper, and stir-fry for another 3-4 minutes until the veggies have softened slightly but still have a pleasant crunch.
Step 4: Combine Filling and Sauce. Pour about two-thirds of your prepared teriyaki sauce into the skillet with the chicken and vegetables. Reserve the rest for drizzling at the end. Stir everything together, letting the sauce bubble and coat every piece beautifully. The filling should look glossy and smell incredible. Stir in most of the sliced spring onions (save some for garnish), then take the skillet off the heat.
Step 5: Cook the Crepes. Now for the main event! Heat your non-stick crepe pan over medium heat. Lightly brush it with butter or oil. Give your batter jug a swirl and pour about 1/4 cup (60 ml) of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the base. Cook for about 1-2 minutes until the edges look lacy and the top appears set. You’ll see little bubbles form. Slide your flexible spatula underneath and flip it over. Cook for another 30-60 seconds on the second side until lightly spotted, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.
Step 6: Assemble and Serve. Lay a crepe flat on a clean surface. Spoon a generous line of the chicken teriyaki filling just off-center. Fold the bottom edge of the crepe up and over the filling, then fold in the two sides, and roll it up tightly into a neat parcel. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. Drizzle with the reserved teriyaki sauce and sprinkle generously with toasted sesame seeds and the remaining spring onions. Serve immediately while everything is warm and delightful.
Storage & Freshness Guide
- Fridge: Store crepes and filling separately in airtight containers for 2–3 days.
- Freezer: Freeze crepes (with parchment between layers) for up to 1 month; freeze filling for 2–3 months.
- Reviving: Reheat filling in a skillet; warm crepes briefly in a dry pan before assembling.
Serving Suggestions
Complementary Dishes
- A simple cucumber seaweed salad — The cool, crisp, and slightly tangy flavors provide a refreshing counterpoint to the rich, savory crepes, cleansing the palate between bites.
- Miso-glazed aubergine — This adds another layer of umami depth and a soft, melting texture that complements the chicken beautifully, creating a more substantial meal.
- Steamed edamame with flaky sea salt — It’s an effortless, healthy side that’s fun to eat and adds a pop of vibrant green color to your plate.
Drinks
- Iced green tea with a hint of lemon — Its clean, slightly bitter notes cut through the sweetness of the teriyaki perfectly, making each bite of the crepe taste fresh and new.
- A crisp, dry Riesling — The wine’s natural acidity and stone fruit notes are a fantastic pairing for the sweet and salty profile of the dish, elevating the whole experience.
- A light, citrusy lager — The carbonation and crisp finish help to reset your taste buds, making this a wonderfully casual and refreshing choice.
Something Sweet
- Matcha white chocolate chip cookies — They continue the Japanese-inspired theme with a bittersweet, earthy matcha flavor that’s just divine after a savory meal.
- Mochi ice cream — The chewy, sticky mochi exterior and cold, creamy center are a delightful textural surprise and a wonderfully light way to end the meal.
- A simple fruit platter with lychee and mango — It’s fresh, light, and the tropical sweetness feels like a perfect, natural conclusion without being too heavy.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, doughy crepes. The consistency should be like single cream—thin enough to swirl. Don’t be afraid to add a splash more milk or water to get it right.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much delicious filling as possible, but this almost guarantees a burst seam. A modest, off-center line of filling is all you need for a neat roll that holds together beautifully when you eat it.
- Mistake: Cooking the crepes on too high heat. This is the most common error! High heat will cause the crepes to brown too quickly before they cook through, resulting in a brittle texture and raw spots. A steady medium heat is your friend here.
- Mistake: Letting the assembled crepes sit too long. The moisture from the warm filling will start to soften and eventually break down the delicate crepe. For the best texture, assemble just before you’re ready to serve and eat them right away.
Expert Tips
- Tip: Use a ladle for consistent crepes. For perfectly uniform crepes every time, use the same ladle to portion your batter. This little habit ensures each crepe is the same size and thickness, which makes cooking and assembly much smoother.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover the plate loosely with a clean tea towel. This traps just enough steam to keep them soft and pliable without making them soggy while you finish the batch.
- Tip: Double the sauce. Honestly, you won’t regret it. Having extra teriyaki sauce on hand is never a bad thing. Use it for drizzling, dipping, or even saving for a quick stir-fry later in the week. It keeps well in the fridge for up to five days.
- Tip: Test your pan’s temperature with a drop of water. Before you pour your first crepe, flick a few drops of water onto the hot pan. If they sizzle and dance across the surface, the pan is perfectly heated and ready for the batter.
FAQs
Can I make the crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The batter might be a touch more delicate, so be gentle when flipping. The result is still a wonderfully tender crepe that holds the filling perfectly.
How do I store and reheat leftovers?
It’s best to store the components separately. Keep the crepes stacked with baking paper between them in an airtight container in the fridge for 2-3 days. The filling will keep for the same amount of time. To reheat, warm the filling in a skillet and gently heat the crepes in a dry pan for a few seconds per side before assembling. I don’t recommend freezing assembled crepes, as the texture can suffer.
My first crepe was a disaster! Is that normal?
Completely normal! Many cooks call the first crepe the “chef’s treat” or, less glamorously, the “tester.” The first one often soaks up any residual oil in the pan and helps you calibrate the exact right heat and amount of batter. Don’t be discouraged—just eat the evidence and carry on. The next one will be perfect.
Can I make the crepes sweet instead?
You sure can, and it’s a fantastic twist! For a sweet version, add a tablespoon of sugar and a teaspoon of vanilla extract to the batter. Then, fill them with sweetened red bean paste, fresh berries and whipped cream, or even Nutella and sliced bananas for a completely different dessert experience.
What’s the best way to slice the chicken thinly?
The ultimate pro-tip is to pop the chicken breast into the freezer for about 20-30 minutes before you plan to slice it. It firms up just enough to make slicing against the grain into thin, even strips incredibly easy, which is key for quick, even cooking and a tender bite.
Chicken Teriyaki Crepes
Learn how to make delicious Chicken Teriyaki Crepes, a perfect fusion of savory Japanese flavors and delicate French crepes. Get the easy recipe and start cooking today!
Ingredients
For the Crepes
-
125 g all-purpose flour
-
2 large eggs
-
250 ml milk
-
60 ml water
-
2 tbsp melted butter
-
1/4 tsp salt
For the Filling
-
400 g boneless, skinless chicken breast (thinly sliced)
-
1 large carrot (julienned)
-
1 red bell pepper (thinly sliced)
-
3 spring onions (sliced)
-
2 cloves garlic (minced)
For the Teriyaki Sauce
-
80 ml soy sauce
-
3 tbsp brown sugar
-
2 tbsp mirin
-
1 tbsp rice vinegar
-
1 tsp freshly grated ginger
-
1 tbsp cornstarch mixed with 2 tbsp water
For Garnish
-
Toasted sesame seeds (extra sliced spring onions)
Instructions
-
In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blitz for about 30 seconds until the batter is completely smooth and the consistency of single cream. If you’re mixing by hand, just whisk vigorously in a large bowl until no lumps remain. Pour the batter into a jug for easy pouring later, cover it, and let it rest on the counter for at least 15-20 minutes. You’ll notice it thicken slightly—this is exactly what you want!01
-
While the batter rests, let’s make the magic sauce. In a small saucepan, combine the soy sauce, brown sugar, mirin, rice vinegar, and grated ginger. Whisk it together and bring it to a gentle simmer over medium heat. Once the sugar has dissolved, give your cornstarch-water mixture a final stir and slowly drizzle it into the simmering sauce, whisking constantly. The sauce will thicken and become glossy within a minute. Remove it from the heat and set aside.02
-
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until it’s cooked through and has a little color. Add the minced garlic and stir for 30 seconds until fragrant. Toss in the julienned carrot and sliced bell pepper, and stir-fry for another 3-4 minutes until the veggies have softened slightly but still have a pleasant crunch.03
-
Pour about two-thirds of your prepared teriyaki sauce into the skillet with the chicken and vegetables. Reserve the rest for drizzling at the end. Stir everything together, letting the sauce bubble and coat every piece beautifully. The filling should look glossy and smell incredible. Stir in most of the sliced spring onions (save some for garnish), then take the skillet off the heat.04
-
Heat your non-stick crepe pan over medium heat. Lightly brush it with butter or oil. Give your batter jug a swirl and pour about 1/4 cup (60 ml) of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the base. Cook for about 1-2 minutes until the edges look lacy and the top appears set. You’ll see little bubbles form. Slide your flexible spatula underneath and flip it over. Cook for another 30-60 seconds on the second side until lightly spotted, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.05
-
Lay a crepe flat on a clean surface. Spoon a generous line of the chicken teriyaki filling just off-center. Fold the bottom edge of the crepe up and over the filling, then fold in the two sides, and roll it up tightly into a neat parcel. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. Drizzle with the reserved teriyaki sauce and sprinkle generously with toasted sesame seeds and the remaining spring onions. Serve immediately while everything is warm and delightful.06
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