Description
Chicken Crepes bring French-inspired comfort right to your dinner table, with delicate layers that wrap tender chicken in pure deliciousness. Straightforward ingredients and simple techniques make this classic dish an absolute winner for family meals and casual gatherings.
Ingredients
Scale
Primary Ingredients:
- 2 cups shredded cooked chicken
- 1 cup all-purpose flour
- 1 ½ cups milk
- 1 cup heavy cream or bechamel sauce
Supporting Ingredients:
- 2 large eggs
- ½ cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasoning and Garnishes:
- ¼ teaspoon salt
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- ½ teaspoon dried herbs (thyme, oregano, or parsley)
- Chopped fresh parsley
- Grated cheese
- Drizzle of creamy sauce or balsamic glaze
Instructions
- Blend 1 cup flour, 2 large eggs, 1½ cups milk, 2 tablespoons melted butter, and ¼ teaspoon salt in a blender until completely smooth. Allow the mixture to rest for 20 minutes at room temperature.
- Heat a 10-inch non-stick skillet to medium heat (around 350°F). Lightly coat the pan with butter using a pastry brush.
- Pour ¼ cup batter into the center of the skillet, immediately tilting and rotating the pan to spread the batter into a thin, even circle.
- Cook the crepe for 1-2 minutes until the edges turn golden and start lifting from the pan. Carefully flip with a thin spatula and cook the other side for 30 seconds.
- Transfer the finished crepe to a plate and repeat the process with remaining batter. Stack crepes between parchment paper to prevent sticking.
- Warm 1 tablespoon olive oil in a separate skillet over medium heat (350°F). Sauté the finely chopped onion and 2 minced garlic cloves until they become translucent.
- Add 2 cups shredded chicken to the skillet. Pour in 1 cup heavy cream and ½ cup Parmesan cheese. Stir continuously for 3-4 minutes.
- Season the chicken mixture with salt, pepper, and ½ teaspoon dried herbs. Cook until the sauce slightly thickens and the chicken is thoroughly heated.
- Spoon about ¼ cup of chicken filling into the center of each crepe. Fold the sides to create a neat packet or roll into a compact cylinder.
- Arrange the filled crepes on a warm serving platter. Garnish with chopped fresh parsley and an extra sprinkle of grated cheese if desired.
- Serve immediately while the crepes are warm and filling is hot, preferably alongside a crisp green salad.
Notes
- Crepe batter works best when rested, allowing flour to absorb liquid and create smoother, more tender crepes.
- Use a non-stick skillet and minimal butter to achieve delicate, evenly cooked crepes without tearing.
- For gluten-free adaptation, substitute all-purpose flour with chickpea or rice flour to maintain a similar texture.
- Store leftover crepes between parchment paper in the refrigerator, where they’ll keep fresh for 2-3 days and can be quickly reheated.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 27 g
- Cholesterol: 130 mg