Best Chicken Crepe Recipe: Crepes with Chicken & Cheese!
Recipe Video
Recipe Ingredients
For the Crepes:
- 1 cup All-Purpose Flour
- 1 cup Milk
- 2 Large Eggs
- 2 tbsp Melted Butter
- 1/4 tsp Ground Nutmeg
- Salt and Pepper to taste
For the Filling:
- 1 lb Boneless, Skinless Chicken, cut into small bite-sized pieces
- 1 cup Onion, finely diced
- 4 oz Baby Portobello Mushrooms, sliced
- 2 cups Baby Spinach, chopped
- Salt and Pepper to taste
For the Cheese Sauce:
- 2 oz Butter
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 2 oz Gruyere Cheese, grated
- 1/4 cup Parmesan Cheese, grated
- 2 Egg Yolks
- Salt and Pepper to taste
For Assembly and Garnish:
- 1/2 cup Mozzarella Cheese, shredded
Recipe Instructions
Prepare the Crepe Batter:
- In a blender or using an immersion blender, combine the flour, milk, eggs, butter, nutmeg, salt, and pepper. Blend until smooth.
- Let the batter rest for at least 30 minutes. For best results, refrigerate for a few hours or overnight.
Cook the Crepes:
- Heat a non-stick skillet over medium heat. Grease the skillet with a small amount of melted butter.
- Pour about 3 oz/ 90ml of crepe batter into the skillet, swirling it to coat the bottom evenly.
- Cook until the edges start to lift and the bottom is lightly golden. Flip and cook briefly on the other side.
- Repeat until all the batter is used. Stack the crepes on the top of each other on a plate, immediately cover with a plastic wrap to keep warm and to avoid the crepe from drying.
Prepare the Filling:
- In a separate non stick fry pan, sauté the onions until caramelized.
- Add the mushrooms and cook until they release their moisture.
- Stir in the spinach and cook until wilted and season with salt and pepper.
- In another pan (or the same pan) add the chicken pieces and cook until they're no longer pink and have a nice color.
Make the Cheese Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux and cook for a couple of minutes until lightly golden.
- Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens.
- Reduce the heat to low and add the grated Gruyere and Parmesan cheeses. Stir until melted.
- In a small bowl, beat the egg yolks and quickly add them to the sauce to avoid scrambled eggs.
- Cook for a minute or two to thicken further. Season with salt and pepper.
Assemble the Chicken Crepes:
- Preheat the broiler.
- Lay a crepe flat inside an individual serving dish. Spoon a portion of the chicken-mushroom-spinach mixture onto the center of the crepe.
- Ladle some of the cheese sauce over the filling.
- Fold the sides of the crepe over the filling and then fold in the top and bottom to form a rectangular packet.
- Add more sauce on top of the crepes. Top with Mozzarella cheese.
Broil and Serve:
- Place the dish of crepes under the broiler for a couple of minutes until the cheese is melted and bubbly, and the crepes are golden brown.
- Remove from the broiler and let cool slightly before serving. Serve the chicken crepes warm, garnished with chopped parsley if desired.
- If you make them in advance and refrigerate them be sure to cover them with plastic film to avoid the sauce from drying.
- To serve them bake them in a 350ºF/175 ºC until internal temperature reaches at least 150ºF/190ºC. This could take 20 to 30 minutes.
Enjoy your delectable Cheesy Chicken Crepes, a throwback to the 70s with a modern twist!
You can find the items below used in making this dish at our online store!
Crepes with Chicken & Cheese: Frequently Asked Questions
Ah, crepes with chicken and cheese—a versatile dish that combines the elegance of French cuisine with hearty filling! Whether you’re a newbie or a seasoned chef, you might have some questions about how to perfect this dish. Here are the 16 of the most frequently asked questions about crepes with chicken and cheese.
1. Can Crepes with Chicken be Prepared in Advance?
Yes, you can prepare both the crepes and the chicken and cheese filling in advance. Store them separately in the fridge for up to two days. When you’re ready to serve, just assemble and reheat.
2. Can You Freeze Crepes with Chicken & Cheese?
Absolutely! Make sure to wrap each crepe individually in plastic wrap and then place them in a zip-top bag. The crepes can be frozen for up to 2 months. Freeze the chicken and cheese filling separately in an airtight container.
3. How Long Can Crepes with Chicken & Cheese be Kept Frozen?
Crepes can be stored in the freezer for up to 2 months while the chicken and cheese filling can last up to 1 month. Make sure they’re wrapped and sealed well to prevent freezer burn.
4. What is the Best Way to Store Leftover Crepes with Chicken?
Store the crepes and the filling separately in airtight containers in the refrigerator. This makes it easier to reheat them without the crepes becoming soggy.
5. What is the Best Way to Reheat Leftover Crepes with Chicken & Cheese?
Reheating leftover crepes filled with chicken and cheese requires a bit of finesse to ensure that the crepes don’t become too soggy or dry. Here are some methods:
Oven Method (Recommended)
1. Preheat your oven to 350°F (175°C).
2. Separate the Crepes: If you have stored the crepes and filling separately, this will make it easier to reheat without the crepes becoming soggy.
3. Assemble: If separated, fill each crepe with the chicken and cheese filling.
4. Wrap in Foil: Wrap each filled crepe in aluminum foil. This will help retain moisture.
5. Bake: Place the wrapped crepes on a baking sheet and bake for about 15-20 minutes.
6. Check: Unwrap one crepe carefully to make sure it’s heated all the way through. If not, return to the oven for another 5 minutes.
Microwave Method
1. Separate: If you’ve stored the crepes and filling separately, take them out of the fridge.
2. Assemble: Fill each crepe with the chicken and cheese filling.
3. Microwave: Place a single filled crepe on a microwave-safe plate and cover with a damp paper towel.
4. Heat: Microwave on medium power for 30 seconds to 1 minute, checking at intervals to ensure it doesn’t overheat and turn rubbery.
Skillet Method
1. Preheat: Heat a non-stick skillet over medium-low heat.
2. Uncover: If you’ve stored the crepes and filling separately, take them out of the fridge.
3. Assemble: Fill each crepe with the chicken and cheese filling.
4. Cook: Add the crepe to the skillet and cook for about 1-2 minutes per side until heated through. Remember, reheating times can vary depending on the thickness of the crepes and the density of the filling, so these are general guidelines.
Choose the method that works best for you, but the oven method is often considered the best for preserving the texture and flavor of the dish.
6. What Sides Pair Well with Crepes with Chicken & Cheese?
Green salad, roasted Brussels sprouts, or mushroom soup are excellent choices to balance out the hearty filling. French fries or roasted potatoes also make a more indulgent option.
7. Which Wines Pair Well with Crepes with Chicken & Cheese?
A crisp white wine like Chardonnay or a light red wine like Pinot Noir pairs wonderfully with this dish.
8. Can I Use Pre-cooked Chicken?
Yes, pre-cooked chicken can be used. Just make sure to adjust your cooking times accordingly and ensure the chicken is thoroughly heated before serving.
9. Can I Substitute the Cheese?
Certainly! Feel free to use your favorite cheese. Mozzarella, Cheddar, or even Blue Cheese can add a unique twist to your crepes.
10. Can I Add Vegetables to the Filling?
Absolutely, mushrooms, spinach, or bell peppers make great additions to the chicken and cheese filling.
11. What Kind of Crepe Batter Works Best?
A traditional French crepe batter works great, but you can also use a gluten-free or whole-wheat alternative.
12. How Can I Make the Crepes Fluffier?
For fluffier crepes, let the batter rest for at least 30 minutes before cooking. This allows the flour to fully absorb the liquid, resulting in softer, fluffier crepes.
13. Can I Make the Crepes Vegan?
Yes, use a vegan cheese substitute and plant-based chicken alternative to make this dish vegan.
14. What Cooking Utensils Do I Need?
A non-stick skillet or a crepe pan and a rubber spatula are essential for making crepes. For the filling, a separate pan and mixing bowls are required.
15. Why Are My Crepes Breaking When I Flip Them?
This usually happens if the pan isn’t hot enough or if the crepes are too thick. Make sure your pan is hot and that you’re using just enough batter to coat the bottom of the pan thinly.
16. Where did chicken with crepes originate?
The dish of crepes filled with chicken and cheese doesn’t have a single point of origin, but it combines elements from different culinary traditions. Crepes
Crepes are originally from Brittany, a region in the northwest of France. They were initially made using buckwheat flour and were a staple in the diet of Bretons. With time, crepes have become popular across France and the rest of the world, being filled with everything from fruit and cream to meats and cheeses.
Chicken and Cheese Filling Chicken and cheese as fillings in various types of pastry or pancakes can be found in many culinary traditions around the world, from Eastern Europe to Latin America. However, the specific combination of chicken and cheese in a crepe may not have a definitive place of origin. It’s a fusion that has likely evolved over time as crepes became a global dish, with different regions adding their own favorite fillings.
So, while crepes themselves have a clear French origin, the idea of filling them with chicken and cheese is more of a modern, international adaptation. This dish blends the elegance of French crepes with a hearty, globally beloved filling, making it a favorite in homes and restaurants worldwide.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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