Chicken-Stuffed Savoury Crepe Pouches (Tavuklu Krep Bohça Tarifi)

Looking for a cosy, crowd-pleasing dinner recipe? These Turkish-style savory crepe pouches filled with chicken, peppers, and creamy béchamel sauce are just what your table needs. Topped with melted cheese and baked until golden, they’re perfect for family dinners or impressive brunch spreads.

Ingredients

For the Chicken Filling:

• 500g chicken breast, diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 green pepper, diced
• 1 red pepper, diced
• 2 tomatoes, chopped
• 1 tbsp pepper paste (or tomato paste)
• 1 tsp red pepper powder
• 1 tsp black pepper
• 1 tsp dried thyme (kekik)
• Salt, to taste
• 1 small tea glass of hot water

For the Crepe Batter:

• 1 cup milk
• 1 cup water
• 2 eggs
• 2–3 tbsp vegetable oil
• 1.5 cups all-purpose flour
• Salt, to taste

For the Béchamel Sauce:

• 1 tbsp butter
• 3–4 tbsp vegetable oil
• 2 tbsp flour
• 2 cups milk
• Salt and black pepper, to taste

For the Topping:

• Grated kashar cheese or mozzarella

Step 1: Prepare the Chicken Filling

1. Sauté diced chicken in a dry hot pan for 5–6 minutes until no longer pink.
2. Add a splash of oil, then stir in the onions, garlic, and peppers. Cook until soft.
3. Add tomatoes, paste, and spices. Cook until tomatoes release their juices.
4. Add hot water, cover the pan, and simmer until the filling thickens.

Step 2: Make the Crepes

1. In a mixing bowl, whisk together all the batter ingredients. The texture should be pourable and smooth.
2. Heat a lightly oiled non-stick pan over medium heat.
3. Pour a ladleful of batter and swirl to coat the base.
4. Cook both sides until lightly golden. Set aside. (Makes ~6 crepes.)

Step 3: Cook the Béchamel

1. In a saucepan, melt butter and oil. Add the flour and stir for 1–2 minutes.
2. Slowly pour in milk while whisking to avoid lumps.
3. Stir until thickened, season with salt and black pepper. Remove from heat.

Tip: Make this last to keep the sauce smooth and easy to spoon.

Step 4: Assemble and Bake

1. Place each crepe in a small bowl to shape it like a pouch.
2. Spoon 1 tbsp béchamel and 2–3 tbsp of chicken filling into the centre.
3. Fold edges inwards like a bundle and transfer to a greased baking dish.
4. Top with extra béchamel and grated cheese.
5. Bake at 180°C (356°F) for 15–20 minutes or until golden brown.

Serving Suggestions

• Serve warm with a fresh green salad or cucumber yoghurt dip.
• Add a side of roasted vegetables for a full meal.
• These also reheat beautifully the next day!

“Golden, crispy crepe pouches oozing with spiced chicken filling! 🥘 Get the full step-by-step recipe at MyTastyTips.com #TurkishRecipes #CrepeLover #EasyDinner”