These chicken crepes are filled with a creamy béchamel sauce, shredded chicken, melty cheese then baked and served with fresh basil pesto and balsamic glaze on top! An easy way to impress your guests or to enjoy a light lunch all summer long!
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Chicken Crepes with Béchamel Sauce
Making chicken crepes is just one of many ways to use my easy crepe recipe. My family loves crepes of all kinds! Whether sweet crepes like these strawberry crepes for breakfast, brunch or dessert, or savory crepes for dinner, like ham and cheese crepes.
This recipe for chicken crepes is one we reserve for quick and easy dinner ideas. A tender chicken and cheese filling is easy to whip up, mouthwatering and delicious. The twist to this recipe is that after filling and rolling them, we bake them together as sort of a casserole or a crepe version of chicken enchiladas!
Then when they’re crispy golden and cheesy, they can still be separated into individual cheesy chicken crepes which makes them easy to serve. They make a great special occasion breakfast or brunch, an easy lunch, or a light dinner and they are just so delicious!
How to Make Savory Chicken Crepes
There are a few moving parts to this recipe, however, each one is super simple and the end result is worth the extra couple of steps!
First, we’re making the crepes themselves and for this, all you need are the ingredients and a blender.
- Blend and chill: Blend the milk, eggs, melted butter, salt, and all-purpose flour until smooth. You’ll want to chill this for at least 30 minutes, but if making it the day before, you can chill it overnight until you’re ready to use it.
- Heat the pan: Heat an 8-inch frying pan over medium-low heat. Spray with a nonstick spray even if you’re using a non-stick skillet. You want those puppies to slide right out without breaking!
- Pour and cook: Pour 1/4 cup of the crepe batter into the pan, swirling it around so that the batter spreads out in a thin even layer across the bottom of the pan. Cook until lightly browned for about 1-2 minutes on each side. Remove and repeat with the remaining batter.
Slowly mix in the milk, this way you’ll be able to get all of the lumps out. Reduce the heat and allow it to simmer until it’s nice and smooth. During the last minute of cooking, stir in the salt and nutmeg and any additional salt and pepper to taste.
- Spread the béchamel sauce down the middle of each crepe. Then add the shredded chicken, followed by the basil pesto and shredded mozzarella or gruyere.
- Roll it up and place it in a baking dish seam side down. Do this with all of them and line them up side by side in a row across the length of the dish.
- Sprinkle the top with the remaining cheese and cover with foil to bake in a preheated oven.
Serving Chicken Crepes
Once your chicken crepes are hot, bubbly, cheesy, and amazing, they’re ready to eat! Serve with some fresh juicy cherry tomatoes, a drizzling of extra pesto, and balsamic glaze, and dig in!
- Use a thin longer spatula if you have one to flip the crepes over and to remove them from the pan.
- Crepes are delicate so don’t worry if you ruin a couple to start with. You’ll get the hang of it!
- Don’t overpour the batter. 1/4 cup is enough to just cover the bottom of the pan once it’s been tilted from side to side.
- Use freshly grated cheese from a block. Not the prepackaged stuff!
- You can make crepes with pancake mix if you need a bit of a shortcut!
- For both the béchamel sauce and pesto, I love the fresh flavor of homemade sauces, but when you’re short on time, picking them up from Trader Joe’s is the next best thing.
- Think about making your chicken ahead of time. You can use leftovers, or buy a rotisserie chicken to shred. But if you’re thinking about cooking chicken breasts, get on that sooner rather than later!
Variations to this Chicken Crepes Recipe
Crepes are so much fun to work with. They’re versatile and can be filled with so many different ingredients. Jazz up your chicken crepes with any of the following:
- Veggies: Add some sautéed baby spinach, roasted red peppers, or mushrooms along with diced shallot, garlic, or red onion. Toss that in there with the chicken for a twist.
- Cheese: Swap the shredded mozzarella or gruyere for goat cheese, ricotta cheese, feta, or even cheddar cheese. A sprinkling of Parmesan cheese would also be nice.
- Garnish: Some fresh parsley or chives could be used instead of the sliced scallions for garnish.
- For picky eaters or kids who aren’t keen on trying pesto or béchamel sauce, you can make their chicken crepes with just chicken, cheese, and maybe a bit of salsa!
Yes! You can make the crepes and stack them, wrap them, and then store them until you’re ready to use them. This way you can use some for this recipe and use some for a different filling another day.
You can also completely assemble the chicken crepes with the filling. This comes in handy when you’re prepping to entertain! Roll them up and keep them covered in the fridge until you’re ready to bake them.
Crepes freeze well, as does chicken. My advice is to freeze them separately and then assemble them once thawed and you’re ready to bake them. Crepes will keep frozen for up to 3 months. Chicken can be kept frozen for up to 1 month.
When you’re stacking them in preparation for storing them, place a piece of wax or parchment paper in between each one. That way they won’t clump or freeze together.
More Crepe Recipes
- Nutella Crepes – Rich chocolate hazelnut spread combined with fresh bananas.
- Savory Breakfast Crepes – Filled with scrambled eggs, bacon and cheese.
- Lemon Crepes – Light and airy with a zesty lemon flavor.
- Chocolate Crepes – The perfect way to satisfy your sweet tooth!
- Apple Crepes – A delicious fall breakfast or dessert filled with cinnamon sugar apples.
- 1 cup whole milk
- 2 large eggs
- 1 ½ Tablespoons salted butter , melted
- ¼ teaspoon fine sea salt
- ¾ cup all-purpose flour
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon fine sea salt , more to taste
- Pinch ground nutmeg
- Ground black pepper , to taste
- In a blender, blend milk, eggs, butter, salt, and flour until smooth, about 15-20 seconds. Refrigerate batter for 30 minutes, or overnight.
- Heat an 8-inch frying pan over medium-low heat. Spray with non-stick cooking spray and pour about 1/4 cup batter into the pan, immediately tilting the pan from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
- In a large saucepan over medium-low heat, melt butter. Stir in the flour and whisk until smooth. Cook, whisking constantly, about 3 minutes, or until a light golden color.
- Slowly whisk in the milk. Turn up the heat to medium and bring to a light simmer. Reduce heat to medium-low and simmer for about 10 minutes, or until the sauce has thickened and is no longer gritty. Whisk in the salt and nutmeg in the last minute of cooking. Add salt and pepper, to taste.
Filling + Topping
- Preheat the oven to 350°F.
- Lay a crepe on a flat surface and spread 1 Tablespoon Béchamel sauce down the middle. Add about 2 Tablespoons chicken and 1 Tablespoon pesto, if using. Sprinkle with cheese, if desired. Roll up and place in a 9×13-inch baking dish. Repeat with remaining crepes.
- Spread the remaining sauce and sprinkle 1/2 cup cheese over the top. Cover with foil and bake 10 minutes. Remove foil and continue to bake an additional 10 minutes, or until hot and bubbly.
- Top with tomatoes and pesto, if desired. Drizzle with balsamic glaze and garnish with scallions to serve.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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