By Anadi Misra ·
About this recipe
Make creamy chicken crepes at home with this quick and easy savory recipe. Perfect for hot breakfasts, featuring a simple blender crepe batter that delivers delicious results every time.
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I love savory crepes! Recently, I’ve been obsessed with making crepes for fancy lunches, dinners and breakfasts! You can make a delicious crepe for any meal of the day! Of course, let’s not forget about the goodness of sweet crepes for a dessert or snack, but I’ve ventured more into the savory side because I love having crepes for a main meal!
By Anadi Misra ·
By Anadi Misra ·
Today I’m sharing my ultimate savory crepe recipe I’ve had yet on the blog! I just love the creaminess of this chicken and cheese filling with spinach! The chicken filling is not only so delicious, but it’s really quick to make! You can whip it all up together in one bowl, then add it to your crepes! You can get the mixture ready in no time, and easily prepare your batter!
If you want to treat yourself for a royal dinner tonight, then this chicken crepes recipe is the answer! You can certainly make these crepes on any night since you can make the filling and batter ahead of time, and cook these crepes to order!
Ready for the ultimate creamy crepes? This is the recipe for you, and I really hope you’ll give it a try! I’m sure you’re going to love it if you’re in the mood to switch up your dinner menu without having to visit a creperie! Bring it to your home tonight and have a blast making these fun and delicious crepes! Let’s get cooking!
For this recipe, I’m using a combination of cream cheese, mozzarella cheese, and Parmesan cheese. Other great cheeses that would be excellent here include provolone, Pecorino Romano, Monterey Jack, cheddar (particularly white cheddar!), Gouda and ricotta! You basically want one soft creamy cheese, one pully, stringy cheese, and one hard cheese! Mix and match the different cheeses and let me know what worked well with you!
Sure thing! For this recipe, I’ve air fried my chicken and then shredded it. You can use a store-bought rotisserie chicken or poach your chicken and then shred it - this easy chicken filling is also perfect for leftover chicken!
For sure! You’ll see the FULL PRINTABLE RECIPE CARD at the bottom of this post with all ingredients and their quantities! This recipe will make 2 crepes, but feel free to increase the amounts if you want more!
For this recipe, we’ll review the ingredients needed for making the crepe batter and for the chicken filling.
For this recipe I’ll go over how to make the crepe batter and how to cook the crepes, in addition to making the chicken filling and how to add it in your crepes. If you want to save some time, you could certainly use store-bought crepes, but I think that takes the fun and joy out of the experience of enjoying freshly prepared, piping hot, satisfying crepes! It will certainly be really rewarding to make your own crepes from scratch, and if you have extra batter, you can save it to experiment with other crepe fillings. For more details on making the perfect soft and thin crepes and how to store extras, check out my Classic Crepe Batter Recipe!
How to Make Batter by Hand
How to Make Batter in a Blender
Your crepes will be the most delicious made to order! However, what you could do is have the batter ready and/or your chicken mixture ready ahead of time, and then follow the instructions above when you’re ready to cook! Store batter and chicken mixture separately in airtight containers, or in bowls covered with plastic wrap. The chicken filling will stay fresh in the fridge for about two days, and the crepe batter will stay fresh for about 3 days.
I wouldn’t recommend you cook the crepes with filling and then store them. This is because we have our filling with chicken and cheese, and the filling will become soggy. You’re better off having the crepe batter and chicken mixture stored separately in the fridge, and cooking the crepes fresh!
Another option is to cook plain crepes and then heat them on a pan and add your filling, as described above. Cooked crepes will stay fresh in the fridge for 3-4 days.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make creamy chicken crepes at home with this quick and easy savory recipe. Perfect for hot breakfasts, featuring a simple blender crepe batter that delivers delicious results every time.
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15 min
Prep
15 min
Cook
20 min
Rest
50 min
Total
6
crepes
hard
Level
Tap any quantity to scale
Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not overmix the batter.
Measure the flour, milk, salt, sugar and eggs in a food processor and blend for 5-6 pulses or until combined. Do not overmix the batter.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Transfer to a large bowl, cover with plastic wrap and chill for 15-30 minutes.
Use leftover rotisserie chicken or poach your chicken . With the help of two forks, pull the chicken into strands and transfer to a bowl.
Use leftover rotisserie chicken or poach your chicken . With the help of two forks, pull the chicken into strands and transfer to a bowl.
Heat butter in a pan and once hot, add the garlic. Cook for 30 seconds and then add the spinach. Add a pinch of salt and continue mixing on medium to medium high heat until the spinach wilts.
Heat butter in a pan and once hot, add the garlic. Cook for 30 seconds and then add the spinach. Add a pinch of salt and continue mixing on medium to medium high heat until the spinach wilts.
Transfer the spinach to the same bowl as the chicken, followed by cream cheese and mozzarella. Mix well. Then add salt and pepper to taste and mix in lime juice. Set chicken filling aside until it's time to prepare the crepe.
Transfer the spinach to the same bowl as the chicken, followed by cream cheese and mozzarella. Mix well. Then add salt and pepper to taste and mix in lime juice. Set chicken filling aside until it's time to prepare the crepe.
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl it around the pan until melted.
Pour ¼–⅓ cup of batter into the center of the pan, then tilt and swirl to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
Pour ¼–⅓ cup of batter into the center of the pan, then tilt and swirl to spread the batter into a thin, even layer. If you have a crepe spreader, it’ll make this step even easier.
Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
Let the crepe set until it slides easily in the pan, then carefully flip it using a crepe turner or fish spatula. Cook briefly on the other side, then flip it back once more to ensure even cooking.
Spoon the chicken filling onto the crepe and fold it as desired — either roll it into a cigar shape by spreading the filling down the center, or fold it into a square parcel by placing the filling in the middle.
Spoon the chicken filling onto the crepe and fold it as desired — either roll it into a cigar shape by spreading the filling down the center, or fold it into a square parcel by placing the filling in the middle.
Toss your green salad mix with your favorite dressing and serve it over or alongside the crepe. Serve right away and enjoy! 🥬🍗
Toss your green salad mix with your favorite dressing and serve it over or alongside the crepe. Serve right away and enjoy! 🥬🍗
488
Calories
21g
Protein
26g
Carbs
33g
Fat
2g
Fiber
8g
Sugar
1083mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
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