Food & Drink » Recipes

Tula Crêpe

  • Brienne Boortz
  • Tula Crêpe


Crêpe batter:

4 whole eggs

1 c. of 1 percent milk

2 c. flour

Crêpe filling:

1 lb. raw chicken, cut into 1-inch cubes

6 oz. zucchini, cut into half-moons

4 oz. Kalamata olives roughly chopped

4 oz. roasted red peppers, diced small

4 oz. tomato, diced small

4 oz. cucumber, diced small

6 oz. fresh spinach leaves

4 oz. tzatziki (recipe below)

12 oz. feta cheese


salt to taste

white pepper to taste

1 oz. oregano

1 oz. garlic powder

1 oz. extra virgin olive oil


3-4 oz. Greek yogurt

4 cloves minced garlic

1 cucumber (seeded, then grated)

2 tbsp. red wine vinegar

2 tbsp. olive oil

minced mint

1 tbsp. cumin

salt to taste

cracked pepper to taste


For crêpe:

Whip eggs and milk and add flour slowly, constantly whisking, then strain. With a 4-ounce ladle, pour batter onto a medium-sized nonstick pan at medium-high heat. Lift pan and gently swirl so batter coats the bottom of pan and does not gather too heavily in one spot. Let cook for about 1 minute or until the Crêpe starts to curl around the edges.

When the Crêpe is not sticking to the pan, it's time to flip. Let cook for another 1 to 2 minutes, then remove to a holding dish. At this time, you can either place ingredients in the center of the Crêpe and roll, or remove and place on a plate with wax paper in between Crêpes so they don't stick together. You may also opt to refrigerate Crêpes in order to stuff at a later time — in this case you can use plastic wrap to cover Crêpes. They will last up to two days if wrapped well.

For filling and seasoning:

Sauté chicken in olive oil over medium to medium-high heat in a nonstick skillet. When chicken is of the way cooked, add zucchini, Kalamata olives, roasted red peppers, tomato and cucumber. Sauté until cooked and finish with seasoning, spinach, tzatziki and feta. Remove all ingredients from heat, toss and fill your Crêpe.

For tzatziki:

Gently blend ingredients by hand and chill. Then place on top of Tula Crêpe and in a serving dish for extra topping. Serves 4.


We created the Tula as an homage to our Greek ancestry. When we built our favorite flavors into Crêpes, how could we not do a Greek? When we smell it cooking, we revert to Sunday meals the family all ate together in a tiny New York City apartment, all highly animated vocals and hand-motions as we discussed everything from heavy politics to "Why are you wearing that dress?" Comfort food is often about family, and its vitality, combined with great-tasting food and drink, is what a restaurant is all about to us.

— Submitted by Coquette Creperie owners Turu and Michelle Marx

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