Chicken Crepes

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.

1. 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.
2. 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.
3. 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.
4. 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.

5. Add chicken and vegetables to the white sauce. You can also add chopped chilies for a bit of spice.
6. 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.
7. 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)
8. Place the rolled crepes carefully in a casserole dish. Spread the remaining chicken filling on the top, if any. Sprinkle cheddar cheese on top.
9. 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.
10. 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!!!

5 from 8 votes

Print Pin Rate

Prep: 20 minutes minutes

Cook: 30 minutes minutes

Total Time: 50 minutes minutes

Servings : 8 rolls

Calories: 435kcal

Ingredients

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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

Author : Mariam Sodawater