Welcome to a recipe that transforms a simple dinner into an elegant affair. These Savory Chicken Crepes are the ultimate comfort food, featuring delicate, tender crepes filled with a rich, creamy chicken and mushroom mixture, all baked to golden perfection. If you’re looking to impress your family or dinner guests with a dish that looks sophisticated but is surprisingly simple to make, you’ve found your answer. This recipe will guide you through every step, ensuring you achieve flawless results every time.
Forget complicated techniques and hard-to-find ingredients. We’re breaking down how to create the perfect crepe batter, cook paper-thin crepes, and whip up a luxurious, savory filling that will have everyone asking for seconds. It’s the perfect main course for a cozy weeknight dinner, a special brunch, or any occasion that calls for something a little extra special.
Why You’ll Fall in Love With This Recipe
This isn’t just another dinner recipe; it’s a culinary experience that’s both rewarding to make and delightful to eat. It’s a fantastic way to use up leftover chicken and transform it into something truly spectacular.
- Surprisingly Simple: Despite their elegant appearance, these savory crepes are straightforward to prepare. The steps are broken down for even novice cooks to follow with confidence.
- Incredibly Versatile: This recipe is a fantastic template. You can easily customize the filling with different herbs, cheeses, or vegetables to suit your taste.
- Perfect for Any Occasion: Serve them for a fancy brunch, a satisfying lunch, or a comforting dinner. They are a guaranteed crowd-pleaser. For another great appetizer, try these caprese bites.
- Make-Ahead Friendly: You can prepare the components in advance, making assembly a breeze when you’re ready to bake and serve.
Ingredients You’ll Need
This recipe uses simple pantry staples to create a restaurant-quality dish. Here’s what you’ll need to gather.
For the Crepes:
- All-Purpose Flour: Provides the structure for our delicate crepes.
- Milk: Whole milk is preferred for a richer flavor, but any kind will work.
- Eggs: Two large eggs bind the batter together.
- Melted Butter: Adds flavor and prevents the crepes from sticking.
- Salt: Just a pinch to enhance the flavor.
For the Creamy Chicken Filling:
- Cooked Chicken: Rotisserie chicken or leftover cooked chicken works perfectly. You’ll need about 2 cups, shredded or diced.
- Butter & Flour: These create a roux to thicken our creamy sauce.
- Milk & Chicken Broth: The liquid base for the rich, savory béchamel-style sauce.
- Mushrooms & Onion: Sautéed to build a deep, aromatic flavor base.
- Garlic: Freshly minced for the best flavor.
- Herbs: Fresh parsley and thyme add a touch of freshness.
- Cheese: Gruyère or Swiss cheese melts beautifully and adds a nutty, savory note.
How to Make Savory Chicken Crepes Step-by-Step
Follow these simple steps to create the most amazing Savory Chicken Crepes. We’ll start with the batter, cook the crepes, prepare the filling, and then assemble everything for baking.
Step 1: Prepare the Crepe Batter
In a blender or a large bowl, combine the flour, milk, eggs, melted butter, and salt. Blend for about 30 seconds, or whisk until the batter is completely smooth and free of lumps. It’s important to let the batter rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in more tender crepes.
Step 2: Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter. Pour about 1/4 cup of batter into the center of the pan, then immediately swirl the pan to spread the batter into a thin, even circle. Cook for 1-2 minutes, until the edges start to lift and the surface appears dry. Gently flip the crepe and cook for another 30-60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
Step 3: Create the Creamy Chicken Filling
While the crepes cool, prepare the filling. In a large skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms, and cook until softened and golden brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to combine, cooking for one minute to create a roux. Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring the sauce to a simmer and let it cook for 2-3 minutes, stirring constantly, until it has thickened. Remove from the heat and stir in the shredded chicken, half of the Gruyère cheese, fresh parsley, thyme, salt, and pepper. If you like a kick, you might also like this spicy dipping sauce.
Step 4: Assemble and Bake
Preheat your oven to 375°F (190°C). Lay a crepe flat on a work surface. Spoon about 1/3 cup of the chicken filling onto one quarter of the crepe. Fold the crepe in half, and then in half again to create a triangle, or simply roll it up like a cigar. Place the filled crepe in a greased baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.
Sprinkle the remaining cheese over the top of the crepes. Bake for 15-20 minutes, or until the filling is hot and bubbly and the cheese is melted and golden brown. Garnish with extra fresh parsley before serving.
Tips for Perfect Crepes Every Time
- Rest the Batter: Do not skip this step! Resting the batter is crucial for tender crepes.
- Use a Non-Stick Pan: This is essential for preventing the crepes from tearing when you flip them.
- Control the Heat: The pan should be hot enough that a drop of water sizzles, but not so hot that it burns the crepe before it’s ready to be flipped. Medium heat is usually perfect.
- Don’t Overfill: Be careful not to add too much filling to each crepe, as they can become difficult to fold and may burst during baking. This pairs wonderfully with a simple side like this beet and feta salad.
Frequently Asked Questions
Yes, this dish freezes beautifully. You can freeze the assembled, unbaked crepes in a freezer-safe baking dish for up to 3 months. Cover it tightly with both plastic wrap and foil. When ready to eat, thaw overnight in the refrigerator and bake as directed.
Absolutely! You can make the crepes up to 2 days in advance. Let them cool completely, then stack them with layers of parchment or wax paper in between. Store them in an airtight container or zip-top bag in the refrigerator until you’re ready to fill and bake.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, but the oven preserves the texture better.
This recipe is very flexible. You can use leftover roasted chicken, store-bought rotisserie chicken, or simply poach or bake a couple of chicken breasts and then shred or dice them. It’s a perfect way to use up leftovers.
The possibilities are endless! You could try a creamy spinach and artichoke filling, ham and Swiss cheese, or a mix of roasted vegetables. This crepe recipe is a great base for many different savory fillings.
The Best Savory Chicken Crepes
This recipe for Savory Chicken Crepes is a true showstopper. It combines simple, elegant crepes with a rich and creamy chicken filling for a meal that feels both comforting and luxurious. Perfect for dinner or a special occasion, it’s a dish you’ll find yourself making again and again.
Savory Chicken Crepes: An Easy & Elegant Meal
Ingredients
Equipment
Method
- In a blender, combine flour, milk, eggs, melted butter, and salt. Blend for 30 seconds until completely smooth. Refrigerate for at least 30 minutes to allow the batter to rest.
- Heat a lightly buttered non-stick skillet over medium heat. Pour 1/4 cup of batter into the pan and swirl to create a thin circle. Cook for 1-2 minutes per side, until lightly golden. Stack cooked crepes on a plate.
- In a large skillet, melt butter over medium heat. Sauté onion and mushrooms until soft (5-7 minutes). Add garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables, stir, and cook for 1 minute. Gradually whisk in milk and chicken broth until smooth. Simmer for 2-3 minutes until thickened.
- Remove from heat. Stir in the cooked chicken, half the Gruyère cheese, parsley, thyme, salt, and pepper.
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Spoon about 1/3 cup of filling onto each crepe, fold or roll it, and place it seam-side down in the baking dish.
- Top the arranged crepes with the remaining Gruyère cheese.
- Bake for 15-20 minutes, until the filling is bubbly and the cheese is melted and golden. Garnish with more fresh parsley and serve warm.
Notes
Filling Variation: Feel free to add other vegetables like spinach or peas to the filling for extra nutrients and flavor.
Freezing: You can freeze the assembled, unbaked crepes for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Share Your Creations!
We hope you love making and eating these delicious chicken crepes! If you tried this recipe, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations with us on Pinterest!
