chicken and crepes recipe

Written ByJenny Smyth Posted on
chicken and crepes recipe
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The Best chicken and crepes recipe

I’ve always been a fan of international cuisine, and one dish that really caught my attention is the classic French recipe for chicken and crepes. There’s something about the combination of tender chicken and delicate crepes that just feels like a perfect meal. I remember trying it for the first time at a quaint little bistro in Paris, and I was hooked from the very first bite. The flavors were so rich and complex, with a subtle balance of savory and sweet notes that left me wanting more.

And the best part? It’s incredibly easy to make at home, which is why I’ve included this recipe on my blog today. As a busy mom, I’m always looking for recipes that are not only delicious but also quick and easy to prepare. This chicken and crepes recipe fits the bill perfectly.

With just a few simple ingredients and some basic cooking techniques, you can have a mouthwatering meal on the table in no time. And let’s be real – who doesn’t love a good excuse to break out the fancy china and have a family dinner? But what really sets this recipe apart is its versatility. Whether you’re looking for a hearty breakfast option or a satisfying dinner solution, these chicken and crepes are sure to hit the spot.

And as an added bonus, they’re also relatively healthy – especially when compared to some of the richer, more indulgent options out there. One thing I love about this recipe is how well it lends itself to experimentation. Want to add some extra spices or herbs? Go for it!

Have some leftover vegetables or cheese you want to use up? Throw them in! The beauty of this recipe lies in its adaptability, making it perfect for anyone from novice cooks to seasoned pros.

Chicken and Crepes

Chicken and Crepes

4.5 from 667 votes

Savory crepes filled with a creamy chicken and mushroom mixture, topped with a rich béchamel sauce and baked until golden. This comforting dish is perfect for a special dinner or a hearty family meal.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crepes

1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
2 tablespoons unsalted butter, melted
1/4 teaspoon salt

For the Chicken Filling

2 cups cooked chicken, shredded
1 cup mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
Salt and black pepper to taste

For the Béchamel Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and white pepper to taste

👨‍🍳Directions

1Prepare the crepe batter: In a mixing bowl, whisk together the flour and salt.
2In a separate bowl, beat the eggs, then add milk, water, and melted butter.
3Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and no lumps remain.
4Let the batter rest for 10 minutes at room temperature.
5Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with butter.
6Pour about 1/4 cup of batter into the center, swirling to spread thinly.
7Cook for 1 to 2 minutes until the edges lift and the bottom is golden, then flip and cook for another 30 seconds.
8Repeat with remaining batter, stacking crepes on a plate; you should have 8 crepes.
9Make the chicken filling: In a large skillet, melt 2 tablespoons of butter over medium heat.
10Add the onion and mushrooms, cooking for 4 to 5 minutes until softened and lightly browned.
11Stir in the garlic and cook for 1 minute until fragrant.
12Add the shredded chicken, chicken broth, heavy cream, and dried thyme to the skillet.
13Bring to a simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
14Season with salt and black pepper to taste, then remove from heat.
15Prepare the béchamel sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat.
16Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
17Gradually whisk in the milk, then continue whisking until the sauce thickens and comes to a gentle boil, about 2 to 3 minutes.
18Remove the béchamel from heat and stir in the Parmesan cheese, nutmeg, salt, and white pepper until smooth.
19Cover and set aside to keep warm.
20Assemble the dish: Preheat the oven to 375°F.
21Place one crepe on a work surface and spoon about 2 to 3 tablespoons of the chicken filling down the center.
22Roll the crepe tightly and place it seam-side down in a greased baking dish.
23Repeat with remaining crepes and filling, arranging them in a single layer.
24Pour the béchamel sauce evenly over the rolled crepes, covering them completely.
25Bake for 15 to 20 minutes until the sauce is bubbly and the top is lightly golden.
26Let rest for 5 minutes before serving.

🔧Equipment

Mixing bowls
Whisk
Non-stick skillet or crepe pan
Large skillet
Baking dish (9×13 inch)
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 145mg🧂Sodium: 580mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use low-fat milk in the béchamel. You can also add spinach or peas to the filling for extra color and nutrition.

Watch Video Of How Chicken and Crepes Works

This chicken and crepes recipe is always a good idea – whether you’re hosting a family gathering or just need a quick weeknight meal solution.

One thing I love about this recipe is how well it stores – simply refrigerate or freeze leftovers for later use.

And if you’re looking for some extra ideas on how to serve these delicious crepes, try adding some fresh fruit or whipped cream for an added treat.

❓ Frequently Asked Questions About Chicken and Crepes

Q: What type of chicken should I use in this recipe?

Cut up boneless, skinless chicken breasts into small pieces for this recipe. You can also use thighs if you prefer – just adjust cooking time accordingly.

Q: Can I make these crepes ahead of time?

Yes, you can make the crepe batter ahead of time and store it in the fridge for up to 24 hours.

Q: How do I get my crepes so thin?

Make sure your pan is hot enough before adding the batter – if it’s too cold, your crepes will be thick and tough.

Q: What’s the best way to store leftover crepes?

Store leftover crepes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I substitute Greek yogurt with sour cream?

No, Greek yogurt has a tangier flavor than sour cream – use one or the other depending on your taste preferences.

Q: How long do these crepes keep in the fridge?

Around 3 days when stored properly.

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