Looking for a delicious and easy-to-make meal that you can prepare ahead of time? Try these chicken crepes filled with tender chicken, creamy cheese, and fresh herbs - they're perfect for brunch or dinner, and can be made in advance for added convenience!
For a long long time, I had been playing with this recipe through testing. This dish was born when French chicken crepes wedded creamy white sauce.
Why try this recipe?
The dish of chicken crepes is delicious --- full of flavors. The crepes are like crepes —- soft and light. (I can have it on its own or better with a sauce.) A filling is cheesy and fairly spiced, with greens to add more bite to the dish. We all love it!!!
Ingredients
I've divided the ingredients into two sections that are the ingredients for savory crepes batter and the ingredients for filling.
The ingredients of crepes batter are flour, milk, butter, salt, and eggs. That's it! Just blend them.
This white sauce-based filling with chicken and greens and loads of seasonings.
- Chicken: Use boneless, skinless chicken breast or thigh, cut into small pieces.
- Milk: I used full-fat milk to make the white sauce creamy.
- Oil: To cook the crepes, you can use any neutral oil, such as vegetable, canola, or grapeseed oil.
- Plain Flour
- Seasonings: For the chicken filling, I can use a variety of seasonings to enhance the flavors, such as salt, black pepper, oregano powder, chicken bouillon cube, garlic, and green chili.
- Greens: For added nutrition and flavor, add some bell pepper, and green onions. If you like it spicy then also add green chilies or skip them.
- Cheddar Cheese: For the topping, you can use grated cheddar cheese or any other cheese that you prefer, such as Swiss or mozzarella, or feta. Cheese adds a creamy and savory flavor to the chicken crepes.
How to make it?
You know what, this chicken crepes recipe is a bit of a process and takes some time to make, but trust me when I say it's totally worth it. It's so dang good! Don't worry though, it's not too difficult to put together, and the end result is seriously delicious. So get ready to roll up your sleeves and let's begin.
- First, pour milk into a blender and then the remaining ingredients. Blend all into a thin batter. Keep the batter in the fridge to chill for 30 minutes.
- In a pan, fry garlic and green chili paste for a minute then add chicken. Cover and cook for 10 minutes until chicken is tender and water dries.
- In another pan, fry the garlic for a minute, then add flour, oregano powder, chicken bouillon cube, and pepper. Fry for a minute or two until fragrant.
- Add milk and mix until there are no lumps. Turn off the heat if needed. Then, add the remaining milk and cook on low heat until the white sauce is thick.
- Add chicken and vegetables to the white sauce. You can also add chopped chilies for a bit of spice.
- Heat a non-stick pan and grease it with a few drops of oil. Pour about ⅓ cup of the batter and tilt the pan to spread it evenly. Cook for about a minute until the edges start to dry and turn dark, then flip and cook for another 30 seconds. Repeat until all the crepes are cooked.
- To assemble, add about ½ cup of the chicken and vegetable filling onto each crepe. Fold the top and bottom edges, then fold the sides and roll it like a burrito. (Watch video)
- Place the rolled crepes carefully in a casserole dish. Spread the remaining chicken filling on the top, if any. Sprinkle cheddar cheese on top.
- Heat the casserole in the oven until thoroughly heated about 10-15 minutes at 300 F. When the cheese is melted and broil for 5 minutes until the cheese is lightly golden.
- Serve chicken crepes hot and enjoy.
Tips
- You can make crepe batter 24 hours ahead.
- You can assemble the dish a day ahead and store it in the fridge. Remove from the fridge 2 hours before serving so it is at room temperature before baking.
- If you make this dish ahead, you can also reheat it in the oven or microwave before serving.
- Finally, I used the oven only to melt and broil my cheese. So, if you don’t have an oven just melt cheese by heating it in a microwave oven.
Variation
- I prefer all green veggies for chicken crepes but you may add mushroom, corn, olives, jalapeno, and broccoli to your white sauce. Of course, you need to reduce other veggies and add your favorite ones.
- Cheese is added only on the top but if want a very cheesy crepe, add cheese to the filling as well.
- You can use any leftover chicken like a rotisserie as well.
- Mince fillings with also be a great option with savory crepe.
Hungry for the more cheesy creamy recipe? Try these!
If you try this Chicken Crepes recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Chicken Crepes
The crepes are like crepes —- soft and yummy. Filling has spices, herb and few green veggies to add more bite to the dish. We all love it!!!
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Servings : 8 rolls
Calories: 435kcal
Ingredients
Crepes Batter:
- 1¼ cup milk
- ¼ cup water
- 1 cup flour
- 3 eggs
- 2 tablespoon butter
- ¼ teaspoon salt
- Oil, to grease pan
Chicken:
- 400 grams boneless chicken
- ½ tablespoon garlic paste
- ½-1 tablespoon green chilli, skip for non-spicy
- 2 tablespoon oil
- Salt to taste
White Sauce:
- 6 tablespoon oil
- 1 tablespoon garlic chopped
- 7 tablespoon plain flour
- ¼ teaspoon oregano powder
- ¼ teaspoon black pepper powder
- 1 chicken bouillon cube, see notes
- 3½ cups milk
Vegetables:
- 1 large stalk green onions, finely chopped
- 1 medium capsicum, finely chopped
- 3-4 medium green chillies, finely chopped (skip for non-spicy)
- 100 gram cheddar cheese, for topping
- ¼ teaspoon dried oregano, for garnish
Instructions
Make Batter
- First, pour milk into a blender and then the remaining ingredients. Blend all into a thin batter. Keep the batter in the fridge to chill for 30 minutes.
Cook Chicken
- In a pan, fry garlic and green chili paste for a minute then add chicken. Cover and cook for 10 minutes until chicken is tender and water dries.
Make White Sauce Filling
- In another pan, fry the garlic for a minute, then add flour, oregano powder, chicken bouillon cube, and pepper. Fry for a minute or two until fragrant.
- Gradually, add milk and mix until there are no lumps. Turn off the heat if needed. Then, add the remaining milk and cook on low heat until the white sauce is thick.
- Now, add chicken and vegetables to the white sauce. You can also add chopped chillies for a bit of spice, optional.
Make Crepes
- Heat a non-stick pan and grease it with a few drops of oil. Pour about ⅓ cup of the batter and tilt the pan to spread it evenly. Cook for about a minute until the edges start to dry and turn dark, then flip and cook for another 30 seconds. Repeat until all the crepes are cooked.
Assemble
- Add about ½ cup of the creamy chicken filling onto each crepe. Fold the top and bottom edges, then fold the sides and roll it like a burrito. (Watch video)
- Place the rolled crepes carefully in a casserole dish. Spread the remaining chicken filling on the top, if any. Sprinkle cheddar cheese on top.
- Heat the casserole in the oven until thoroughly heated about 10-15 minutes at 300 F. When the cheese is melted and broil for 5 minutes until the cheese is lightly golden. Serve hot and enjoy.
Notes
- Veggies: You may add mushroom, corn, olives, jalapeno, and broccoli to your white sauce. Of course, you need to reduce other veggies and add your favorite ones.
- Cheese: is added only on the top but if want a very cheesy crepe, add cheese to the filling as well.
- Leftover chicken: You can use any leftover chicken like a rotisserie as well.
- Make ahead: You can assemble the dish a day ahead and store it in the fridge. Remove from the fridge 2 hours before serving so it is at room temperature before baking.
- No Bake: If you don’t have an oven just melt cheese by heating it in a microwave oven.
Nutrition Information
Serving: 1roll ,Calories: 435kcal ,Carbohydrates: 26g ,Protein: 23g ,Fat: 26g ,Saturated Fat: 7g ,Polyunsaturated Fat: 5g ,Monounsaturated Fat: 12g ,Trans Fat: 0.1g ,Cholesterol: 124mg ,Sodium: 475mg ,Potassium: 475mg ,Fiber: 1g ,Sugar: 8g ,Vitamin A: 473IU ,Vitamin C: 3mg ,Calcium: 293mg ,Iron: 2mg
Maryann Shaikha says
A good basic brownie recipe that will become my go-to when the house needs chocolate. I love a good and easy, basic recipe without the author/cook putting in unnecessary fuss that won't even be detectable in the actual bite. The only thing I did differently in this recipe was reduce the powdered sugar to just 1/2 cup, making the total sugar just 1 cup along with the brown sugar. That is sweet enough for me. I don't want to taste sugar; I want to taste chocolate. This recipe already had a nice and moderate amount of sugar (most recipes are too sickeningly sweet), which allowed me yo reduce further. Will use again!
Mariam Sodawater says
Hi Maryann, Thanks a lot for leaving a very valuable comment. I'm so glad you liked the brownies, keep coming>. 🙂
c smith says
Easy, super chocolatey, one bowl, delicious! I added a little melted extra-dark chocolate and swirled in some cream cheese, but the original is fantastic!
Thanks for this recipe. Def a keeper.
Mariam Sodawater says
I think, you left the review for Chocolate brownie on this recipe. Thanks anyway.
Fakhra says
Very good but I did cut down spices a lot
Mariam Sodawater says
Hi Fakhra, I have to confess that this recipe is spicy for a French dish. My Karachites taste buds really struggle with less spice. LOL Thanks for sharing honest review.
P Kirsch says
Very good! I used Cajun seasoning vs chicken and once done I made hollandaise sauce , poured over it then sprinkled with Parmesan. Great!
Mariam Sodawater says
Hi Kirsch, must be yummy, I should also try it with Cajun seasoning. Thank for sharing.
Juzer Kapadia says
One of my favorite
Mariam Sodawater says
Hi Juzer, this recipe never fails to please .
Bec says
Had this tonight it was just the flavour I was looking for. Ta heaps.
Mariam Sodawater says
Thanks a lot Bec for the feedback. This is also our favourite recipe.
David says
Turned out great. I used more salt than the 1/4 teaspoon the recipe called for, and I added about 1.5 T sugar. I also doubled the amount of ginger/garlic paste (for total of 2 T) and used a little more chiles as well. Other than that I followed the recipe and it’s delicious.
Mariam Sodawater says
It must be yum! Thanks a lot for the feedback David.
Pam Rideout says
I made these brownies as I was low on butter. I'm not a big fan of cakey brownies, but my granddaughters were wanting to bake, so I found this recipe. To say I was impressed with the result, is an understatement. This is now my go to brownie recipe! I'm trying it tonight with gluten free flour for my celiac son. I have no doubt he'll love them!
Mariam Sodawater says
Hi Pam, I'm so glad you tried it and loved the result. Please share the result with gluten-free flour as well. Thanks a lot for the generous feedback.
Ginny Lucia says
Absolutely delicious! I peeled the peaches and added a tiny bit more lemon juice. Also cooked for an extra 10 minutes because my peaches were super juicy. Next time I would go with slightly less sugar because of hubby’s preference, but this is a keeper! Can’t wait to try it on scones.
Mariam Sodawater says
Hi Ginny, I'm glad you liked the peach jam. Look like mistakenly you have left the comment on crepes recipe. No issues. Have a nice day.
Kris says
Great recipe! It was really clear with many useful details (like the cold plate test). I was finally able to make a decent grape jam. I especially appreciated the tip about being able to add less sugar, as many other recipes suggest using enormous quantities of it, and the resulting jam is much too sweet. Many thanks and keep up the good work.
Mariam Sodawater says
Thanks a lot Kris for the lovely feedback. I’m so glad that you liked the jam.
mohd says
excellent
Mariam Sodawater says
Thanks a lot!
Beth F says
Excellent jam recipe. Also some great tips - I forgot that slightly less ripe fruit makes better jam. Thanks for posting these tips along with the recipe.
Mariam Sodawater says
I glad you tried and liked the recipe. 🙂