Crepes cake recipe with boiled chicken and white sauce

Level: easy

  • Total time : about 1 hour and 25 мин.
  • Yield: about 12-13 portions
  • Adapted from the popular Sovietic cooking book «Everything is about tasty and healthy food».  It’s absolutely delicious recipe, very hearty and a good idea for winter parties. I cooked it at cooking classes devoted to  Maslenitsa (Shrove Tuesday).


  • 350 ml milk
  • 250 ml soured milk  or kefir (If you need 1 cup of kefir, use 3/4 cup of plain yogurt thinned with 1/4 cup milk)
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/2 tablespoon sugar ( or more optional if you are going to serve with jam)
  • 1/2 teaspoon slaked soda lemon juice ( I usully squeeze fresh lemon juice )
  • 8 over full tablespoon all-purpose flour
  • about 100 ml vegetable oil to grease the pan


  • 1 medium free-range chicken
  • spices for stock (fresh thyme  3-4 sprigs , bay leaves-5 , salt, freshly grounded black pepper, grounded  zira (cumin), coriander, celery and parsley roots, 1 roughly chopped onion and 1 roughly chopped carrot)

white sauce

  • 40 gr unsalted butter
  • 1 yolk
  • 1 tbsp heaped flour
  • 300 ml chicken stock
  • salt to taste

for top

  • 1 egg white
  • 30 gr melted butter
  • 20 gr breadcrumbs


  1. Place the chicken chunks in a large saucepan,  add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Add veggies, herbs and spices. Continue to simmer gently for about 1 hour, skimming as necessary, then pass the stock through a fine sieve. Season with salt to taste. Chicken chunks cool completely. Remove bones ans skin, cut into shreds.
  2. Bake crepes — full method here, except 5 and 6 steps. 
  3. Prepare a sauce. Melt 20 gr  (1 heaped tbsb) butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot chicken stock , continuing to stir as the sauce thickens over medium heat, not bring it to a boil for 5 or 8 mins. Remove from the heat. Season with  salt and pepper to taste. The mixture cool a little. Mix a yolk with a splash of sauce in a small bowl.  Add remained 1 tbsp of butter to the mixture and a yolk. Mix all together until smooth.
  4. Preheat the oven to 200°C.
  5. Shredded chicken add to the sauce  and stir. Grease with butter and sprinkle with breadcrumbs a baking mold. Assemble a cake. Place the first crepe layer onto your baking form and spread about 3 Tbsp of chicken mixture between each crepe layer for a total of 15-20 crepes. First and top crepe lay out deeply browned inside.
  6. Brush the top of cake with melted butter, beaten egg white and sprinkle with breadcrumbs. Bake about 20-25 mins. Cool for about 15-20 min. Serve with an addition sauce portion or cranberry or lingonberry jelly.